Photo courtesy Flickr
A chocolatier friend told me to add vanilla beans to a bottle of good whiskey. Part of the fun of this project is drinking enough of the whiskey to make room for the beans. I sampled the brew after six months and was not impressed. I tucked the bottle into the back of a cupboard and forgot about it until the in-house archaeologist made a batch of something that tasted unusually good three years later. In a perfect world, I would have a vanilla cellar in preference to a wine cellar-and honey and canned salmon cellars as well.
Any liquid flavor that’s good with chocolate can substitute for or augment vanilla. Amaretto, creme de menthe, dark rum, orange curacao, almond extract, and cherry brandy are all good guesses when improvising. Vanilla marries flavors.
-30- More after the jump.