Matthew Cocktail

I made the lactic vanilla syrup last from the new @deathandcompany book, Cocktail Codex, last night and it is so unbelievably good. I will never use vanilla extract again to make a syrup I'll tell you that.

Anyway I wanted to use it in an old fashioned today so I sat around thinking about all the stuff it would go well with and kinda threw some things together but it works out pretty well.

1 1/4 oz @laubade Armagnac
1/4 oz Mellow Corn
1/4 oz @cruzanrum Blackstrap
1/4 oz @bodegaslustau Amontillado Sherry
1/4 oz vanilla syrup
2 dashes gum syrup
1 dash chocolate bitters
Express an orange peel and rim the glass then discard
Garnish with the sexiest ice in your freezer and a cinnamon stick
If you use the cinnamon stick as a straw I won't be mad at you

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@matthew_cocktail the different types of vanilla also have different flavor profiles, depending what you are going for. It's interesting experimenting with, but it's so expensive 🤑


@icemydrink I didn't think it was hard to scrape the beans out but I don't have a point of reference. I'll have to find out for sure then. Either way the syrup came out incredible so I'm not mad about it. Thanks for the info!


@matthew_cocktail grade B beans are dryer and mainly used for extracts because you want more flavor less dilution. Grade A beans look fuller, have more liquid, and it's easier scraping out the vanilla seeds for baking or whenever you just need the seeds.


@ballotinwhiskey for an old fashioned I can't stand looking at like 3 small ice cubes. It just makes it look so cheap in my opinion


@icemydrink I'm not even sure. I just went to this spice store in NY and bought the beans they had. Now I'm wondering if I messed up lol😭


Lol the sexiest ice. I feel that


I see some clear ice 👌! Since the vanilla wasn't used in an extract, did you use the grade A beans?

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