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Vanilla cordial

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D

Dmntd

NewBee
Registered Member
Apr 18, 2005
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1/2 oz Madagascar vanilla beans
4 oz granulated sugar
1 liter Monopolowa potato vodka

Mixed sugar and vodka poured in 1/2 gallon jug over vannila beans, capped.
 
Had a feeling this one might develope fast. Checked it last night, the vanilla aroma is very strong, so strong we desided to taste it. The vanilla flavor is intense, don't think the beans should be left in it for more then a few more days fearing it will end up tasting like vanilla extract.

Unlike fruit vanilla beans don't dilute the alcohol at all, this one will need to be watered down. We may make this on sweeter, and add glycerine for body.

With mead flavores mellow or fade over time, is the same true for cordials?

Dmntd
 
I think if you add some oak and allow it to infuse a bit the tannins will help to soften the flavor of the vanilla and add some structure for you.

Hope that helps,

Oskaar
 
Hey Oskaar,

A few questions,

With an ABV of 40%, would you soak or boil the oak before use?

Would grape tannin work as well?

When adding tannin, should the vanilla be allowed to get stronger then planned?

Thanks,

Dmntd
 
Neither, I'd go ahead and rinse them quickly with some cheap vodka and into he cordial. Also I'd stay away from any tannin additions. With the vanilla the tannin from the oak should be the proper match. What you're looking for here is fine grain tannin that you get on the end like you feel with a nice sip of Booker's. So I'd just go with the oak, either medium or heavy toast American, or a mixture thereof. Maybe try a cube or two in a small bottle of the stuff and see if it's to your taste, and if so then try it on a larger scale.

See what you think,

Oskaar
 
Had a feeling this one might develope fast. Checked it last night, the vanilla aroma is very strong, so strong we decided to taste it. The vanilla flavor is intense, don't think the beans should be left in it for more then a few more days fearing it will end up tasting like vanilla extract
Click to expand...


From what I was reading on a site the other night you recipe is very close to how they make 'pure vanilla extract'. I would think there might be a very real possibility of it ending up tasting like it.
And I fully agree with the oak idea I love what it's doing to my mead. Might try some thing similar to this with some jamaican vanilla my father in law brought back from his last trip there. It's dried not fresh but the smell alone is intensive.
He also brought my wife and I a bottle of banana rum...but that's gone now.
Tarot.
 
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