Cariño
Garnish:
Freshly grated nutmeg
How to make:
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.)
| 1 2⁄3 fl oz | Bacardi 8 year old rum |
| 1⁄6 fl oz | Yellow Chartreuse liqueur |
| 1 fl oz | Greek yogurt |
| 2⁄3 fl oz | Vanilla sugar syrup |
| 1⁄3 fl oz | Freshly squeezed lemon juice |
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Comment:
Eric van Beek says of his drink, “‘Te tengo cariño’ is a term of love and endearment. It alludes to the love we have for our fellow man, that you are your brother or sister’s keeper.
“Love and support doesn’t always come from familiar faces, sometimes strangers can take you to higher places.”
History:
Dutch BACARDÍ LEGACY 2018 winning cocktail by Eric van Beek, Bar TwentySeven, Amsterdam, Netherlands.
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