Nassau Liqueur

1. 1

   Combine rum and vanilla beans in a glass container and shake to mix. Age in a cool, dark place for 2 to 3 weeks.

2. 2

   After aging, In a small saucepan, combine sugar and water. Stir over medium heat until mixture comes to a boil. Remove from heat; continue stirring until all sugar is dissolved. Let cool.

3. 3

   Strain aged rum and vanilla bean mixture by pouring through coffee filter or cloth bag placed in strainer over medium bowl. (Save vanilla beans to make vanilla sugar; rinse and let dry completely, then place in a pint jar with 2 cups sugar and let age for a few days. Use vanilla sugar in baked goods.).

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.