Cariño

Name: Cariño
Ingredients: 1 2⁄3 oz Caribbean blended rum aged 6-10 years; 1⁄6 oz Yellow Chartreuse; 1 oz Yoghurt; 2⁄3 oz Monin Vanilla Syrup; 1⁄3 oz Lemon juice

Ingredients

1 2⁄3 oz Caribbean blended rum aged 6-10 years
1⁄6 oz Yellow Chartreuse
1 oz Yoghurt
2⁄3 oz Monin Vanilla Syrup
1⁄3 oz Lemon juice

Method

Glassware:

Serve in a Coupe glass

Method:

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.)