From the kitchen and the bar

Recipes & Uses

Bakes and cocktails written for double-fold vanilla. Double-fold is twice the strength of a standard extract, so these recipes call for less.

In the kitchen

Bourbon Vanilla Pound Cake

A close-crumbed, buttery loaf that lets nine months of bourbon and vanilla carry the whole cake.

With Bourbon Premier Cru

In the kitchen

Grand Cru Crème Brûlée

A simple custard, a thin sheet of burnt sugar, and twelve months of bourbon vanilla in between.

With Bourbon Grand Cru

At the bar

Bark & Barrel Old Fashioned

The classic, stirred long and cold, with orange and Ceylon cinnamon folded in through the vanilla.

With Bark & Barrel

In the kitchen

Cranberry Orange Scones

Tender, flaky scones for the holiday table, with Bog & Peel in both the dough and the glaze.

With Bog & Peel

At the bar

Smoke & Stone Manhattan

The classic stirred drink, with dark cherry and a thread of lapsang smoke carried in by the blend.

With Smoke & Stone

In the kitchen

Roast & Rum Tiramisu

An eggless tiramisu with Roast & Rum in both the espresso soak and the mascarpone cream.

With Roast & Rum

At the bar

Reef & Rum Daiquiri

Rum, lime and sugar, as the classic asks, with pineapple and allspice lifted in by half a teaspoon of the blend.

With Reef & Rum

In the kitchen

Ramekin & Rum Banana Bread

A moist, brown-sugar banana loaf with caramelized banana and toasted coconut from the blend.

With Ramekin & Rum

In the kitchen

Cocoa & Frost Brownies

Fudgy one-bowl brownies with cool peppermint and deep cacao, for the holiday cookie tin.

With Cocoa & Frost

In the kitchen

Vanilla Cut-Out Sugar Cookies

Crisp-edged, tender cut-out cookies that hold their shape, with nothing to cloud the clean vodka vanilla.

With Vodka Premier Cru

At the bar

Grand Cru Espresso Martini

Vodka, fresh espresso and coffee liqueur, rounded by a quarter teaspoon of twelve-month vanilla.

With Vodka Grand Cru

Recommended uses

Using double-fold vanilla

Use half

Double-fold extract carries twice the vanilla of a standard extract. Where a recipe asks for a teaspoon of standard vanilla, use half a teaspoon. The flavor is fuller, and the bottle goes twice as far.

Add it late

Heat carries off vanilla’s aroma. In custards, sauces and caramel, stir the extract in once the pan is off the heat. In batters and doughs, add it with the eggs.

Match the spirit

Bourbon vanilla suits brown butter, brown sugar, nuts and chocolate. Vodka vanilla suits pale bakes, cream and fruit, where nothing should cloud the vanilla. The blends bring their own pairing.

At the bar

A quarter to half a teaspoon of a blend, or a bar spoon of an aged extract, in a stirred or shaken drink adds vanilla, spice and length without sweetness.

Beyond baking

A few drops in morning coffee, hot cocoa, whipped cream, oatmeal or a fruit salad. A little in a barbecue glaze or a pan sauce for pork or duck.

Keep it well

Store in a cool, dark place with the cap tight, and shake before use. Vanilla extract keeps for years; like the aging itself, time only rounds it.