Cariño

Shake the Cuban rum, yellow Chartreuse or génépy liqueur, natural yoghurt, vanilla sugar syrup, and freshly squeezed lemon juice with ice until well chilled.

Fine strain the mixture into a chilled cocktail coupe over a large ice cube.

For the vanilla sugar syrup, use Eric's original recipe which combines caster sugar, water, and vanilla pods. Vacuum seal all ingredients in a bag with the pods cut open, then sous vide at sixty-five degrees Celsius until the sugar is fully dissolved.