Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Vanilla Brown

The Vanilla Bean Whiskey Sour, or Vanilla Brown for short – is a modern take on a classic cocktail that has been enjoyed for ages. Real vanilla bean flows effortlessly with the natural vanilla, caramel & molasses notes of Makers Mark; Making this drink marriage, a match made in heaven. It is balanced with a chamomile-infused lemon juice & aquafaba instead of egg white to ensure everyone can enjoy!

Glassware: Coupe

  • 2oz – Makers Mark
  • 1oz – Chamomile- Infused Lemon Juice
  • 1.5 oz – Vanilla bean Simple
  • 1oz- Aquafaba

Build ingredients into cocktail shaker, Shake & strain into coupe glass

Chamomile infused – Lemon juice
  1. Juice 10-12 large lemons into sauce pan
  2. Add 2 bags of Tazo Chamomile tea
  3. Bring to a low simmer, and steep for 10 minutes, or until the aroma is vibrant
  4. Double strain into a container to get rid of any lemon pulp.
Vanilla Bean Simple Syrup
  1. Add equal parts sugar and water to sauce pan (1.5 cups)
  2. Simmer mixture into simple syrup
  3. While simple is boiling, Carefully harvest 3 pods of Neilsen-Massey Vanilla Beans, making two long incisions along the vanilla, cutting each pod into 4 long ribbons.
  4.  Add the vanilla bean paste & ribbons created from the pod shells into the simple and boil 5-7 minutes.
  5. During boiling add in 6 bar spoons of Nielsen-Massey Vanilla Extract
  6. Remove pods from mixture and save for garnish step
  7. Remove from heat, and let cool before storing

Garnish: Dehydrated Lemon Zest & Dehydrated Vanilla Pod

Dehydrated Vanilla Bean Garnish

Place candied vanilla bean in air fryer, toaster oven, or oven (I used my air fryer which has a dehydration setting) on 120 degrees for 4 hours and remove 


Dehydrated Lemon Zest

Zest 3-4 large lemons

Place in air fryer on 120 degrees for 2 hours

Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

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