makes 2 cups
[Note: This recipe requires a three-month waiting period before using!]
2 cups vodka or bourbon
6 vanilla beans (rule of thumb is 3 vanilla beans per 8 ounces (1 cup) of alcohol)
1. Wash and dry a 2-cup capacity bottle with an airtight stopper/closure. Set aside.
2. Split each of the vanilla beans down the center.
3. Place the split beans into the bottle.
4. Add the alcohol to the bottle. The beans should be completely submerged in the liquid.
5. Seal the bottle closed. Give the bottle a little shake. Place the bottle in a cool, dry, dark place (such as in the back of a cabinet.)
6. Shake the contents of the bottle once a week.
7. After two to three months, the vanilla extract is ready to be used. As you measure the vanilla extract for a recipe, you can pour it through a strainer to remove the beans or any fibrous material, if desired.