If you’ve been following me for a while, you’re probably aware of my die-hard love for Nielsen-Massey vanillas. Okay, “full-blown obsession” might be a more accurate way of describing it.
The Waukegan, Illinois-based company has been crafting the finest vanilla extracts money can buy for well over a century, and shows no sign of slowing. And let me put it this way: If any of my recipes call for vanilla (extract, paste, etc), you can bet your bottom dollar I’m using a Nielsen-Massey product– not simply because I love the brand, but because their extracts are truly superior to everything else on the market I’ve ever tried.
I blame my mother, who has been a NM loyalist for decades and taught me that good-quality extracts can make all the difference in a recipe. Thanks, Momma 🙂
So, when the good people at Nielsen-Massey reached out to me about working with them to create a summer drink recipe, you’d better believe I bounced off the walls with excitement and told them, “YES!”
Inspired by NM’s aromatic Orange Blossom Water, I decided to create a “Vanilla-Orange Blossom” gin fizz that employs Nielsen-Massey Tahitian Pure Vanilla Extract-infused simple syrup, fresh-squeezed orange juice, a splash of Orange Blossom Water, and club soda for just the right amount of summertime-appropriate effervescence.
A few other Kailley’s Kitchen recipes featuring Nielsen-Massey vanillas:
Vanilla-Orange Blossom Gin Fizz
- 1 cup water
- 1 cup granulated sugar
- 1/2 teaspoon Nielsen-Massey Tahitian vanilla extract
- Ice as needed
- 2 shots good-quality gin
- 2 Tablespoons fresh orange juice (from one orange)
- 1/2 teaspoon Nielsen-Massey orange blossom water
- 1 Tablespoon vanilla simple syrup
- 1/4 cup club soda
- Orange wedge for garnish
- Sanding sugar to rim glass
- Begin with vanilla simply syrup (may be made ahead of time)
- Bring water to a simmer in a small saucepan over medium-high heat
- Add sugar and stir until it fully dissolves into the water
- Remove pan from heat and set aside to cool
- Stir in vanilla extract as syrup cools
- Once at room temperature, pour syrup into a 1-pint bottle or jar, seal tightly, and refrigerate until ready to use (unused syrup may last up to 2 months if refrigerated)
- Drag an orange wedge around rim of a highball glass (this helps sanding sugar stick to it)
- Pour sanding sugar into a small bowl; place glass rim-down in the sugar and twist until sugar clings to rim
- Fill a cocktail shaker with ice
- Add gin, orange juice, orange blossom water and simple syrup
- Cover and shake vigorously; strain into an ice-filled highball glass
- Top with club soda
- Garnish with an orange wedge and serve immediately
*This post is sponsored by Nielsen-Massey; however, all opinions are my own. I will NOT endorse a brand unless I fully stand behind its product!