Vanilla-Honey Bourbon Press

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

Pinch salt

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.