For Orange Syrup, mix 6 full oranges worth of peels, 2 full lemon worth of peels, 6 cups of raw sugar, 3 cups of fresh orange juice (no pulp) and 4 cups water; bring to a boil. Simmer for 10 mins and add 6g vanilla extract and mix, then strain mixture
Pour a double shot of espresso over syrup and stir. Fill a 12 oz cup with ice and Topo Chico halfway. Slowly pour in the espresso mix, stir lightly, and let foam settle. Add more Topo if needed, then garnish with shaved nutmeg and a candied orange slice.
