Instructions

1. Combine ingredients in a cocktail shaker before adding ice. Shake vigorously with ice and strain into a chilled Champagne flute.
2. To make VANILLA SYRUP: In a saucepan, boil 2 cups (500 ml) water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 2 cups (500 ml) sugar. Simmer to dissolve. Store in a sealed bottle in refrigerator for up to 3 months.