Molly Horn emphasizes that infusing vanilla into your simple syrup is both simple and time-effective, suggesting to allow at least an hour for infusion for optimal flavor enhancement.
Using whole vanilla beans, instead of vanilla extract, affords a richer depth of flavor to your simple syrup, as explained by mixologist Molly Horn.
The versatility of vanilla-infused simple syrup allows it to be used in various cocktails, including espresso martinis, chocolate martinis, and old fashioneds, enhancing their flavor profiles.
Attention should be paid to the cooking time of the syrup; over-simmering it may lead to a too-thick syrup, complicating its use in cocktails.
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