extracting vanilla in bourbon

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extracting vanilla in bourbon

Unread postby jinenjo » Sun Aug 05, 2007 6:47 pm

I have recently been cooking desserts, using vanilla extract.
I realized the extract contains 35% alcohol. So I started thinking... 8-)

What if I made my own extract with watered down bourbon (to 70 proof)?

Has anyone tried this? I'm sure I could find a recipe on the web. Just thought I'd ask you all first.

-Lear
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Unread postby bunghole » Sun Aug 05, 2007 8:24 pm

ima doesn't know anything about vanila extract, but ima does know that the very best vanila ice cream that ima ever tasted in his entire life was served at a Bardstown Bourbon Festival by Maker's Mark.

DAMN IT WAS GOOD!

:arrow: ima :smilebox:
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Unread postby MikeK » Mon Aug 06, 2007 5:59 pm

Sounds like I'll have to keep an eye out for ice cream at the festival next month! Hell, maybe I'll try to make my own before then. I do make a mean chocolate-whiskey-raisin ice cream myself. Had to pry my 90yo grandfather off the spatula so I could finish the last batch...

Mmmmmm..... Ice cream.....
Mike
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Unread postby cowdery » Mon Aug 06, 2007 8:13 pm

The person who does recipe development for one of the major bourbon producers told me that you can pretty much just substitute bourbon for vanilla extract in any recipe and get good results.
- Chuck Cowdery

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Unread postby jinenjo » Tue Aug 07, 2007 1:59 am

I was considering the substitution of bourbon for vanilla. I still might. I definitely have plenty of both dessert ingredients and bourbon.

Just thought of adding that extra dimension of vanilla infused bourbon.
-Lear
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Unread postby cowdery » Tue Aug 07, 2007 2:13 am

Try Phillips Union Vanilla-Flavored Whiskey.
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Unread postby jinenjo » Thu Aug 09, 2007 1:52 pm

Good suggestion. Never thought of it.

However, this is for purely culinary purposes. I don't know if I can support that Philips Union stuff. Plus, I like experimenting. :)
-Lear
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Unread postby bourbonv » Fri Aug 10, 2007 10:59 am

I have had Woodford Reserve infused with vanilla and other spices and it was pretty good. I think I would use a 100 proof bonded bourbon to make an infusion with vanilla. The extra proof would give you more bourbon flavor to the final product.
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Unread postby brendaj » Fri Sep 21, 2007 1:49 am

I've made sort of Kentucky Kahlua before. Those homemade Kahlua recipes all use vodka, but I thought...Bourbon would go equally well. Yepper, sure does!

This is just a place to start. I'm sure everyone will want to make their own adjustments, and choose their favorite Bourbon...I've used AAA and VW 12yr.

Bring 2 cups water and 3 cups sugar to a boil to make a simple syrup. Cool slightly and pour into an airtight container. Add a cup of strong, freshly brewed coffee. Split two or three vanilla beans lengthwise and drop 'em in. Add 3 cups
Bourbon
and cap.

Let the stuff age a week or two. I've had it stand for over 2 months and was perfectly fine.
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