Cariño
Freshly grated nutmeg
SHAKE all ingredients with ice and fine strain into chilled glass over large ice cube. Eric’s original recipe calls for 20ml vanilla syrup made with 1kg caster sugar, 500g water and 2 vanilla pods. (Vacuum seal all ingredients in a bag, with pods cut open. Sous vide at 65ºC until sugar is dissolved.)
[['5 cl', 'Bacardi 8 year old rum'], ['0.5 cl', 'Yellow Chartreuse liqueur'], ['3 cl', 'Greek yogurt'], ['2 cl', 'Vanilla sugar syrup'], ['1 cl', 'Lemon juice (freshly squeezed)']]
[['5 cl', 'amber rum'], ['0.5 cl', 'yellow chartreuse liqueur'], ['3 cl', 'greek yogurt'], ['2 cl', 'vanilla sugar syrup'], ['1 cl', 'lemon juice']]