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This recipe was originally published as part of a menu in Tasting Table National

TT Test Kitchen Tip: Make vanilla-bean sugar at home by combining granulated sugar and leftover dried vanilla-bean pods in a large, sealable container. The sugar can be stored indefinitely and replenished as necessary with additional sugar and vanilla-bean pods. Substitute the vanilla-bean sugar for regular granulated sugar in baked goods (such as TT's Candied-Orange Shortbread), sprinkle atop oatmeal or stir into coffee or tea.

TT Test Kitchen Tip: Use the leftover orange rind to make the candied orange peel for TT's Candied-Orange Shortbread.


Yield: 1 cocktail

Cook Time: 5 minutes


1 tablespoon vanilla-bean sugar

3 dashes orange bitters

1 orange peel


1 large ice cube

2 ounces high-quality bourbon

Vanilla bean for garnish (optional)


1. Combine the vanilla sugar, orange bitters, orange peel and a splash of water in the bottom of a glass. Use a muddler to crush the sugar into the rest of the ingredients until the sugar is dissolved. Add one large ice cube and pour the bourbon over the ice. Stir for 15 seconds, then garnish with vanilla bean, if desired. Serve immediately.

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