2 cups water
1 cup sugar
4 vanilla beans, split
4 cups champagne, chilled
In a small saucepan, bring water and sugar to a boil. Add vanilla beans. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; cool to room temperature. Remove beans.
For each serving, pour 1/4 cup vanilla syrup into a champagne flute; add 1/2 cup champagne.
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