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Vanilla bourbon infusion. Was tweeting to Patrick @eurovanille and he was telling me that many of the great #panettone artisans in Italy use @eurovanille in their dough, and for me #eurovanille was, I think, the first I used way back (perhaps even 1991’ish) as a patisserie chef de partie. So they got into my kitchen spirit early. With leftover beans or infusion sachets like here, I put them in a @kilneruk bottle and mix with @makersmark (hey, I’m a big whiskey sour fan, I always have it close to hand) and raw sugar.
