Although the name of this drink in Spanish translates into āvanilla oil,ā this is no such thing. You can use fresh whole vanilla beans, but this recipe is a good way to use up ones youāve stored from other recipes. It is a very subtle and lovely drink that I enjoyed in Veracruz, where the beautiful orchid first appeared.
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Chop the vanilla beans into small pieces or leave them whole. Combine the sugar and water in a pot over medium heat, stirring until the sugar dissolves, and then add the vanilla beans. Pour into a large container, stir, add the rum, and cover tightly. Store in a dry, dark place for 4 to 7 days (you can try it after 4 days to see how you like it and leave it longer if it needs a bit more flavor). Strain through a fine-mesh sieve or cheesecloth if desired or leave as is and store in a sterilized jar. Serve chilled. This will keep for about 2 months in a cool, dry place.
