Vanilla is one of the most useful ingredients in cooking, cocktails and perfumery. Its story is quite well known, so I’m only going to touch on some of the less well-known aspects here. My main purpose is to give details of a fine drink and a tincture that are easy to make at home.
So, first up, the drink: once upon a time, when I had more money and less sense I conducted a research project into the Champagne Cocktail – a hedonist’s research project rather than an academic one – I tried variations on the Champagne cocktail in every bar I could find that served one to try out the differences. Much was learned and more was drunk … including me from time to time.

Filtering the cognac
(while drinking coffee)
Vanilla Cognac
One of the things I discovered was a variation called the Vanilla Classic – sadly now both the bar where I found it and the key ingredient are gone. That ingredient was Navan – a fantastic vanilla Cognac made by the same people who produce Grand Marnier.
So why am I telling you about a drink you can’t buy? Well, it inspired me to have a go at my own and I’d like to share the process with you:

Almost done
Your Cognac should now be a beautiful mahogany colour and filled with complex vanilla flavours as well as all the richness of the fine brandy itself. You can drink it just as it is, add sugar to make something that more closely resembles Navan but I think it works fantastically used to upgrade a glass of Prosecco – which has enough sweetness of its own to sustain the extra alcohol – drink and enjoy!
Vanilla Tincture

Don’t waste the beans after you’ve
made the vanilla cognac