Notes

For brandy selection, I defer to Gunther Anderson.

I generally find I only need to sweeten this once, but your mileage may vary depending on the brandy used.

Ingredients

• 1 pint brandy (see note)
• 1 tbsp cacao nibs
• 1 vanilla bean, split
• ½ cup sugar

Directions

1. Place the nibs and vanilla bean in a sealable glass jar (like a mason jar), and pour in the brandy.
2. Seal and store in a cool, dark place for two weeks. Turn over to disturb the contents once every day or two.
3. Place sugar and ½ cup of water in a saucepan.
4. Bring to a boil and cook until sugar is completely dissolved.
5. Cool completely, then add half of the syrup to the brandy.
6. Reseal, then store in a cool dark place for an additional two weeks.
7. Taste the liquor. If you like, sweeten it again and let it sit for an additional week. Repeat as desired.
8. Strain through a double-layer of cheesecloth. Repeat with two fresh layers of cheesecloth.