Use this vanilla-infused syrup to make a Mochelia cocktail.
In a small saucepan, combine 8 ounces water, 1 cup sugar and 1/2 split vanilla bean and bring to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Let cool, then strain the syrup into a bottle or tightly covered glass jar and refrigerate for up to a month.