Hands-on Time
15 Mins
Total Time
45 Mins
Stand Time
168 Hours
Yield
Makes 3 (1/2-pt.) jars
Photo: Hector Sanchez; Styling: Buffey Hargett

How to Make It

Step 1

Split 1 vanilla bean, and scrape seeds into a clean 1/2-pt. jar. If desired, cut bean in half crosswise. Place in jar. Repeat procedure with remaining beans and 2 (1/2-pt.) jars.

Step 2

Cook bourbon in a large saucepan over medium heat 5 minutes. (Do not cook longer than 5 minutes or it can overheat and ignite.) Pour 1 cup bourbon into each jar. Cool mixture to room temperature (about 30 minutes).

Step 3

Cover jars tightly, and let stand at room temperature 1 to 2 weeks before using, shaking jars once a day. (For a cleaner look, pour liquid through a fine wire-mesh strainer into clean bottles with tight-fitting lids; discard solids.) Store in a cool, dark place up to 1 year.

Step 4

Note: When cooking alcohol, be sure to use a large saucepan to contain vapors. Do not heat longer than 5 minutes--the vapors can ignite. The vodka version has the purest vanilla flavor. Though both extracts turn a rich brown after 1 week, the bourbon version is slightly darker.

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