Liqueur Recipes

Nassau Vanilla Liqueur Recipe

2 ½ cups dark rum 1 cup water
4 vanilla beans, split lengthwise 2 tablespoons glyercin (see note)
1 cup granulated sugar

1. Combine rum and vanilla beans in a glass container; shake to mix. Age in a cool, dark place for 2 to 3 weeks
2. Strain aged rum and vanilla bean mixture by pouring through a coffee filter or cloth bag placed in a strainer over a medium bowl. (Save vanilla beans to make vanilla sugar; rinse and let dry completely, let dry completely, then place in a pint jar with 2 cups sugar and let age for a few days. Use in baked goods.)
3. In a sauce pan, combine sugar and water. Stir over medium heat until mixture comes to a boil. Remove from heat; stir until all sugar is dissolved. Let cool.
4. Combine cooled syrup with liqueur. Stir in glycerin, bottle, cap and age in a cool dark spot for an additional 1 to 2 months before serving.

Note: Glycerin is available in drugstores, winemaking supply shops and some hern stores. It’s used to give body to thin liqueurs.

Taken from “Classic Liqueurs” by Cheryl Long and Heather Kibbey

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