- 1/2 cup sugar
- 1/2 cup water
- 1/2 vanilla bean, split and seeds scraped
- Bourbon (recommended: Woodford Reserve)
- Prosecco or sparkling wine, chilled
Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature, then discard the vanilla bean.
Add 1 shot of bourbon and 2 tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with sparkling wine, and serve.