Vanilla extract

• Other
• Non-alcoholic

Vanilla extract is made by steeping vanilla pods in a solution of water and alcohol, which draws out vanillin and hundreds of other aromatic compounds. The most widely used beans come from Madagascar, Mexico, Tahiti, Indonesia and Uganda. Its aroma is sweet, warm and rounded, far more complex than that of artificial flavouring, which is vanillin alone. In cocktails it is measured in drops, as in the Ramos Fizz, where it sits alongside the cream and the orange flower water.

Strength: usually 35% ABV.

Used in 1 cocktail.