4 equal parts dry vermouth
2 1/2 fluid ounces white rum
4/5 cup brandy
3/4 cup white sugar
1 teaspoon vanilla extract
Dry mix 1 cup brandy, sugar, and vanilla in medium saucepan. Bring to a boil. Stir in boiling water until cold; remove from heat. Add 1/2 cup water to 2 glasses; cover, set aside. Fill glasses with ice cube trays-size circles, about 4 cm diameter. Fill glass with water at least 3/4 full, if not half-full, fill with brandy, and return them to the freezer 5 minutes, or until the large bubbles that pop away are large enough to poke through the glass. Cool completely before serving.