Nassau Liqueur Recipes

Steps:

• Combine rum and vanilla beans in a glass container and shake to mix. Age in a cool, dark place for 2 to 3 weeks.
• After aging, In a small saucepan, combine sugar and water. Stir over medium heat until mixture comes to a boil. Remove from heat; continue stirring until all sugar is dissolved. Let cool.
• Strain aged rum and vanilla bean mixture by pouring through coffee filter or cloth bag placed in strainer over medium bowl. (Save vanilla beans to make vanilla sugar; rinse and let dry completely, then place in a pint jar with 2 cups sugar and let age for a few days. Use vanilla sugar in baked goods.).
• Combine cooled syrup with liqueur. Stir in glycerin. Bottle, cap and age in a cool, dark spot for an additional 1 to 2 months before serving.

Steps:

• Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
• Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
• Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
• After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
• Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.