Cut each bean in half and then make a split lengthwise, exposing all the vanilla beans and put into a large mason jar. Try not to push the caviar out of the bean.
Pour all vodka over the vanilla and tighten lid on top.
Shake the jar several times a week and leave in a cool, dry area. I like to keep my extracts seeping in a wall cabinet away from the stove and oven.
Let seep for at least 1 months, the longer the better the extract.
When completed, strain your extract using a wire mesh strainer to collect all the vanilla beans and pods. Store in another mason jar or bottles made for extracts.
To finish off for liqueur
Combine all liqueur ingredients in a small saucepot and bring to a boil until sugar is dissolved.
Take off the heat and let cool completely. Then add to vanilla extract already made and that has been seeped for at least a month.