An elegant riff on an eternal favorite, vanilla lemonade adds a gracious touch to any summer soiree, the perfect companion for a plate of ginger snaps or sugar cookies. If you’re already accustomed to making lemonade properly, with a simple syrup rather than raw granulated sugar, then it’s nothing more than a simple variant. And according to correspondent Dan Vimes, the addition of Cat Head vodka doesn’t diminish the subtle flavor and enhances its consumption.
Combine one cup white sugar and one cup water in a small saucepan along with the sliced peel of one lemon (juice the lemon first, then pare the peel). Bring to a quick boil, just enough to dissolve the sugar, then reduce the heat, add a tablespoon of pure vanilla extract and let it simmer for several minutes. If you can get them, two vanilla beans can be used instead, in which case you will have to strain the syrup, but it’s well worth the effort. Add this syrup to six cups of water along with about a cup of fresh strained lemon juice or to taste and keep in a sealed container until ready to pour over ice and serve.