Stir water and sugar in a saucepan. Heat on low until sugar is dissolved.
Raise heat to boiling. Lower immediately to simmer.
Slice open vanilla bean, scrape out seeds. Mix seeds with a small amount of hot water in a small bowl and use back of a spoon to create a slurry and separate clumped seeds.
Pour slurry into sugar/water mixture in saucepan. Rinse bowl with small amount of water to transfer all seeds to syrup. Cut pods into 1/2 inch sections and put them in the saucepan.
Let steep on simmer for 3 minutes. Pour seed, pods, syrup into sterilized jar. Let set for a day. Your syrup is ready.
The Nui Nui as decoded by tiki historian Jeff Berry.
.5 oz Fresh lime juice
.5 oz Orange juice
.25 oz Cinnamon-infused sugar syrup
1 teaspoon Vanilla-infused sugar syrup
1 teaspoon St. Elizabeth Allspice Dram
1.5 oz Gold Virgin Islands rum
.5 oz Dark Demerara rum
Dash Angostura Bitters
.5 cup Crushed ice
Put everything in a blender. Flash-blend at high speed for no more than five seconds. Pour into a tall glass and add ice to fill.
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