Giffard crafts this liqueur with extract of vanilla beans that are cured to perfection on the island of Madagascar. The final blend contains a touch of brandy and select spices that provide depth, capturing the exotic warmth and comfort of vanilla.
| Volume | 750 mL |
|---|---|
| Country of Origin | France |
| Aroma | Earthy vanilla, nutmeg, cream, orange and clove |
| Flavor | Rich, warm, creamy vanilla, and spices. |
There is nothing plain about the complex, inviting aroma and flavor of our Vanille de Madagascar Premium Liqueur. Made using an extract of vanilla beans that are hand-pollinated and cured to perfection on the island of Madagascar. The final blend contains a touch of brandy to provide depth. This liqueur captures the exotic warmth and comfort of vanilla for use in creative cocktails.
| Appearance | Translucent rose gold |
|---|
Giffard liqueurs are made with tradition and quality, blending established processes like slow maceration, with cutting-edge methods, in order to achieve the uncompromised taste of whole, natural fruits, herbs and spices. Since 1885, four generations of the Giffard family have worked hard to continuously provide the world with quality liqueurs and syrups.
Giffard Brand Page| Ingredients | |
|---|---|
| 2 oz. | Calvados |
| 1 oz. | Giffard Vanille de Madagascar |
| Barspoon | Bigallet China China |
| 2:1 Barspoon | Demerara syrup |
| 2 drops | Malic Acid |
| Method |
|---|
| Briefly stir with ice, stain in to Nick & Nora. |
| Garnish |
|---|
| Expressed lemon peel. |
| Equipment |
|---|
| Nick & Nora. |
| Ingredients | |
|---|---|
| 1.0 oz. | Sipsmith Dry Gin |
| 1.0 oz. | Salers Aperitif |
| .5 oz. | Dolin Dry Vermouth |
| .5 oz. | Giffard Banane du Bresil |
| .25 oz. | Giffard Vanille de Madagascar |
| Method |
|---|
| Build in a rocks glass over large cube |
| Garnish |
|---|
| Mint bouquet. |
| Ingredients | |
|---|---|
| 1.25 oz. | Rhum J.M. Blanc 100 proof |
| 1.25 oz. | Lustau Manzanilla |
| .25 oz. | Giffard Orgeat |
| .5 oz. | Giffard Creme de Framboise |
| .25 oz. | Giffard Vanille de Madagascar |
| 1 tsp | Lemon Juice |
| 2 dashes | Peychaud's Bitters |
| 1.5 oz. | Brut Champagne |
| Method |
|---|
| Combine all ingredients, except Champagne, and shake with ice. |
| Fine strain into a chilled Champagne flute and top with Champagne. |
| Stir gently. |
| Garnish |
|---|
| Skewered Raspberry lightly sprinkled with sea salt, perched on top of glass. |
| Ingredients | |
|---|---|
| 0.5 oz. | Giffard Menthe Pastille Liqueur |
| 0.5 oz. | Giffard Vanille de Madagascar Liqueur |
| 0.25 oz. | Giffard Orgeat |
| 2 tablespoons | Unsweetened Cocoa Powder |
| 1 cup | Whole Milk or Unsweetened nut milk |
| 1 pinch | Kosher Salt |
| Method |
|---|
| Heat milk and orgeat in a heavy-bottomed saucepan on the stove at medium heat. |
| Whisk in the cocoa and salt when the milk just begins to steam. |
| Take the pan off the heat and whisk in the Menthe Pastille and Vanille de Madagascar. |
| Pour into a heatproof mug and garnish with a candy cane and a dusting of nutmeg. |
| Garnish |
|---|
| Candy Cane |
| Grated Nutmeg |
| Equipment |
|---|
| Mug |
| Ingredients | |
|---|---|
| 1.5 oz. | Vodka |
| 0.5 oz. | Giffard Vanille de Madagascar |
| 0.5 oz. | Giffard Lichi-li |
| 0.75 oz. | Lemon Juice |
| Method |
|---|
| Combine ingredients in a shaker with ice. |
| Shake and strain into a chilled martini glass. |
| Garnish with a lemon wheel. |
| Garnish |
|---|
| Lemon wheel |
| Ingredients | |
|---|---|
| 1.5 oz. | Cognac Park VS Carte Blanche |
| 0.5 oz. | Giffard Vanille de Madagascar |
| 0.25 oz. | Giffard Triple Sec |
| 0.75 oz. | Lemon Juice |
| Method |
|---|
| Combine ingredients in a shaker with ice. |
| Shake and strain into a chilled cocktail glass. |
| Garnish with a lemon wheel. |
| Garnish |
|---|
| Lemon wheel |
| Ingredients | |
|---|---|
| 2.0 oz. | Rye Whiskey |
| 0.75 oz. | Giffard Vanille de Madagascar |
| 0.25 oz. | Simple Syrup |
| 2 dashes | Angostura Bitters |
| Method |
|---|
| Combine ingredients in a large rocks glass over ice. |
| Stir until chilled and diluted. |
| Garnish with orange peel and brandied cherry. |
| Garnish |
|---|
| Orange peel |
| Brandied cherry |
| Ingredients | |
|---|---|
| 3.0 oz. | Cold Seltzer Water |
| 2.0 oz. | Organic, Whole Milk |
| 1.5 oz. | Giffard Vanille de Madagascar |
| Method |
|---|
| Build |
| Stir |
| Garnish |
|---|
| Freshly grated nutmeg |
| Equipment |
|---|
| Hi-ball glass |
| Ingredients | |
|---|---|
| 1 oz. | Rittenhouse Rye |
| 1 oz. | Vermouth |
| .75 oz. | Laird's Bonded Applejack |
| .25 oz. | Giffard Vanille de Madagascar |
| 2 dashes | Berg & Hauck Aromatic Bitters |
| Method |
|---|
| Combine all ingredients in a mixing glass. |
| Stir for 30 seconds and strain into a Rocks glass over fresh ice. |
| Equipment |
|---|
| Rocks glass |
