Post #162413 by Traitor Vic on Mon, May 30, 2005 6:15 PM

Upon starting to make my last batch I remembered an unused Vanilla Bean that I had in the pantry. I sliced it in half and tossed it into the boiling water before adding Turbinado Sugar. After removing the resulting syrup from the stove top I added about 4 oz. of fresh lemon juice (as suggested in an old Bartender's Guide that my father has from the 60s). The end result is a remarkable syrup with a smooth vanilla aftertaste and a hint of citrus bite. When it comes down to it, however, I really can't tell too much difference in most cocktails (in which the average amount is, like, from 1/2 teaspoon to 1/2 ounce). Also, because of the vanilla and lemon juice, this batch is definately refridgerated. I might make some more like it in the future but I think just plain sugar and water is just fine under normal circumstances.

[ Edited by: Traitor Vic on 2005-05-30 18:18 ]