Raspberry Liqueur

1 . Stage

Macerate the raspberries: In a large nonreactive bowl, mash the raspberries and sugar together. I like to use a potato masher for this, but a large fork will also get the job done. Let the mixture sit on the counter for an hour loosely covered with a tea towel. The sugar will dissolve.

2 . Stage

Add the remaining ingredients: Stir in the vodka and carefully transfer the mixture into an airtight container that can be shaken, like a large, lidded mason jar or screw-top liquor bottle. If using, cut the vanilla bean pod in half lengthwise, and add it to the mixture. Seal the jar tightly and store it in a cool, dark place. Steep the raspberry mixture: Every two to three days, gently shake the jar to stir the mixture, which should steep for a total of four weeks.

3 . Stage

Strain the liqueur: After four weeks, strain the mixture. Set a fine mesh strainer lined with several layers of cheesecloth or use a nut milk bag set over a non-reactive bowl or large measuring cup. Pour the mixture through the cheese cloth or milk bag. You may need to strain it more than once, until the liqueur is clear and free of any seeds or pulp. Pour the strained liqueur into a clean airtight container, like a glass swing top bottle or mason jar.

4 . Stage

Serve or store the liqueur: It can be served straight away to mix in cocktails or with club soda. You can also store it in a cool, dark place for up to two weeks. It will become mellower, especially if you used a high-proof vodka.