Cariño

Ingredients

Instructions

1. Chill a coupe glass.
2. Add all ingredients to a shaker.
3. Add ice and shake until well chilled (about 10–15 seconds).
4. Eric's original recipe calls for 20ml vanilla syrup made with 1kg caster sugar, 500g water and 2 vanilla pods.
5. (Vacuum seal all ingredients in a bag, with pods cut open.
6. Sous vide at 65ºC until sugar is dissolved.).
7. Strain into the chilled glass.
8. Garnish with grated nutmeg.

Garnish

• Grated nutmeg

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