By mixologist Niles Peacock, Charlie Trotter, Palazzo
Thu, Dec 18, 2008 (midnight)
Photo: Niles Peacock
Everything tastes better when it's homemade, especially around the holidays. Last week, mixologist Niles Peacock showed the Weekly how he makes his famous Madagascar Vanilla Bean Cello (like Limoncello only vanilla!) in his home kitchen. Cello takes only minutes to prepare and once it's rested for 72 hours up to one month, it's ready to be divvied up into tiny bottles as gifts, to greet your holiday guests with, or to incorporate into a frosty holiday cup like the Snow Day. Hint: be kind to your waistline by substituting 3 oz. of unsweetened organic vanilla soymilk for the cream.
1 oz homemade Madagascar Vanilla Bean Cello
.5 oz Ketel One vodka
3 oz fresh cream
Pinch of fine sea salt
2 whole cinnamon sticks
1 TBSP roasted walnuts
Combine liquids, salt and a pinch of freshly grated cinnamon in a pint glass over ice. Stir gently and strain into a rocks glass over fresh ice. Grate roasted walnuts on top and garnish with a whole cinnamon stick.