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Being French but having grown up in Italy, it's always been in the culture of both countries to have the occasional after dinner 'digestif'. Italians are mostly known for sipping their Limoncello or Grappa whilst the French are more into Cognac and Armagnac.
During our honeymoon in French Polynesia we discovered, what has now become my new favorite 'digestif': homemade vanilla rum.
I'm usually not a fan of flavored spirits but when you make it yourself and have the most delicious award winning Tahitian vanilla from Hotu -Vanilla, it's hard to resist! It's a very easy recipe but you will be sure to impress your guests at your next dinner party.
To avoid major day-after headaches, obviously drink responsibly and use the best quality spirit ;););)
Ingredients:
1 bottle of good quality Rum ( I used Havana Club Anejo 7)
5 vanilla pods
Method:
*Cut 3 vanilla pods in half and empty the beans into an empty bottle (picture 3-4-5)
*Place all the pods in the bottle including the ones cut in half
*Pour the Rum (picture 6)
*Leave the mixture to infuse a couple of days before sipping your homemade vanilla rum
Enjoy ;)
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