Although the name of this drink in Spanish translates into “vanilla oil,” this is no such thing. You can use fresh whole vanilla beans, but this recipe is a good way to use up ones you’ve stored from other recipes. It is a very subtle and lovely drink that I enjoyed in Veracruz, where the beautiful orchid first appeared.

Ingredients

　　3 dried vanilla beans, split lengthwise

　　1 1/2 cups sugar

　　1 1/2 cups water

　　2 1/2 cups rum or vodka

　　Chop the vanilla beans into small pieces or leave them whole. Combine the sugar and water in a pot over medium heat, stirring until the sugar dissolves, and then add the vanilla beans. Pour into a large container, stir, add the rum, and cover tightly. Store in a dry, dark place for 4 to 7 days (you can try it after 4 days to see how you like it and leave it longer if it needs a bit more flavor). Strain through a fine-mesh sieve or cheesecloth if desired or leave as is and store in a sterilized jar. Serve chilled. This will keep for about 2 months in a cool, dry place.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.