Nassau Liqueur

Directions

1. 1
   Combine rum and vanilla beans in a glass container and shake to mix. Age in a cool, dark place for 2 to 3 weeks.
2. 2
   After aging, In a small saucepan, combine sugar and water. Stir over medium heat until mixture comes to a boil. Remove from heat; continue stirring until all sugar is dissolved. Let cool.
3. 3
   Strain aged rum and vanilla bean mixture by pouring through coffee filter or cloth bag placed in strainer over medium bowl. (Save vanilla beans to make vanilla sugar; rinse and let dry completely, then place in a pint jar with 2 cups sugar and let age for a few days. Use vanilla sugar in baked goods.).
4. 4
   Combine cooled syrup with liqueur. Stir in glycerin. Bottle, cap and age in a cool, dark spot for an additional 1 to 2 months before serving.