For the Vanilla Bean Syrup:

1. Combine the water and sugar in a medium saucepan. Place over medium heat.
2. Halve the vanilla bean lengthwise and carefully scrape out the seeds. Add the seeds and vanilla bean pod to the pot.
3. Bring the mixture to a simmer, stirring frequently, and cook for 3-4 minutes or until the sugar completely dissolves in the water.
4. Remove the pan from the heat, stir in the vanilla extract, and then allow the syrup to cool to room temperature.
5. Transfer the cooled syrup to an airtight container and keep chilled in the fridge until you need it (I leave the vanilla bean pod in the syrup so it continues to infuse flavor).

For the Vanilla Sugar:

1. Place the sugar in a bowl. Halve the vanilla bean lengthwise and carefully scrape out the seeds. Add the seeds and the vanilla bean pod to the sugar and stir to combine.
2. Use immediately or store in an airtight container, with the vanilla bean pod, for up to several months. The longer it hangs out, the more intense the vanilla flavor will be.

For Two Cocktails:

1. Place a few tablespoons of the vanilla sugar on a plate. Run a damp paper towel around the edges of two chilled martini glasses. Dip the rims of the glasses into the vanilla sugar, gently turning them to coat.
2. To a shaker filled with ice, add the pineapple juice, vodka, lemon juice, St. Germaine, and a tablespoon of the vanilla bean syrup. Shake vigorously until everything is well mixed and thoroughly chilled.
3. Taste the mixture, and if needed, add more of the vanilla bean syrup.
4. Divide the mixture between the two martini glasses and garnish with a slice of fresh pineapple. Serve immediately.