I represent to your attention a simple recipe for vanilla liqueur. Tincture is most often used in baking, desserts or dishes with white meat. Cheaper than store bought, and the aromatic quality just does not compare - the highest grade. Home one word. Ready infusion can be stored for years away from sunlight. The more vanilla, the darker the color. Version with whiskey more gentle and I use it for meat dishes. And the version with vodka (sharp flavor) use for baking. For cooking I always half-cast and kept in a lower Cabinet (under the arm), and the rest is poured alcohol and set aside, but as there is free vanilla even without the seeds, I always throw in the tincture. And thus always have the infusion in your pantry.