Mas • New York City"We use Madagascan or Tahitian vanilla beans in our cocktails," says co-owner Thomas Wilson. "They are extraordinarily expensive but really make the drink."Plus: Ultimate Cocktail Guide
I’ve been making this drink for YEARS. Rim the glass in vanilla sugar. I muddle the bean with simple syrup & a hint of brown sugar that I melted with a tbsp of boiling water. No garnish. When I write years I mean since I was 18 (it was legal here. 8 days I wasn’t I used a legit fake ID.). Finished with
Warming, delish drink. I did top it with a splash of champagne.