Serves Makes 1 liter infused bourbon for use in individual cocktails
Recipe from Scott Baker of Tusk & Trotter in Bentonville, Arkansas
For the vanilla-honey bourbon:
2 whole vanilla beans
1 liter bourbon, divided
1 cup local honey
1 teaspoon vanilla extract
For the vanilla-honey bourbon press:
1¼ ounces vanilla-honey bourbon
Soda water to taste
7-Up to taste
Garnish: Lemon peel and mint sprig
Infuse the vanilla-honey bourbon: Cut vanilla beans lengthwise and scrape seeds from pods, adding seeds to large glass jar and setting pods aside. Add a splash of bourbon and muddle to incorporate seeds into liquid. Add remaining bourbon, then stir in honey, vanilla extract, scraped vanilla bean pods, and salt. Let infuse for 24 hours. Remove vanilla bean pods before bottling bourbon.
Assemble the drink: To a lowball glass, add bourbon and ice. Top with equal parts soda water and 7-Up, adjusting amounts to taste. Garnish with lemon peel and mint sprig.