Equipment
Saucepan
Airtight container
Champagne flute
or Wine glass or highball glass
Ingredients
1 serving
vanilla syrup
- 475 ml water
- 404 g granulated sugar
- 1 vanilla bean, split lengthwise
cocktail
- 15 ml lemon juice, freshly squeezed
- 15 ml orange juice, freshly squeezed
- 30 ml vanilla syrup
- 140 ml soda water
- 1 orange peel, stripped
Nutrition (per serving)
1717
Calories
0g
Protein
423g
Carbs
0g
Fat
0g
Fiber
421g
Sugar
43mg
Sodium
Method
01
Combine 404g sugar and 475ml water in a saucepan.
02
Heat the sugar and water mixture over low heat, stirring occasionally, until the sugar is completely dissolved.
Look for: Liquid is clear with no visible sugar granules
03
Place the split vanilla bean into the syrup and let it steep at room temperature for 24 hours.
24h
04
Remove the vanilla bean from the liquid and transfer the finished syrup to an airtight container for refrigeration.
05
Pour 15ml lemon juice, 15ml orange juice, and 30ml of the prepared vanilla syrup into a champagne flute.
06
Fill the remainder of the glass with soda water and garnish with the orange peel.
Chef's Notes
- For a more intense vanilla flavor, lightly toast the vanilla bean in a dry pan before splitting and steeping it in the syrup.
- Ensure your citrus juices are freshly squeezed for the brightest, most vibrant flavor profile. Bottled juices can lack the necessary acidity and aromatics.
- Chill your champagne flute and soda water thoroughly before assembly. This ensures the drink remains cold and effervescent for longer.
- When preparing the orange peel garnish, use a channel knife or vegetable peeler to get a wide strip of peel, avoiding the bitter white pith.
- The vanilla syrup can be made in larger batches and stored in the refrigerator for up to 2 weeks. Ensure the vanilla bean remains submerged.
Storage
Refrigerator: 2 weeks — Store vanilla syrup in an airtight container; assembled cocktail must be consumed immediately.
