#1 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 of water and bring to a boil. Simmer for 10 minutes and add 6g vanilla extract and mix, then strain mixture #2 For Drink, pour fresh double shot of espresso over the syrup and mix. Fill 12oz cup with ice and fill cup half way with topo chico. Slowly pour espresso mix over top and lightly stir. Let foam settle and add more topo if needed. Garnish with shaved nutmeg and dehydrated candied orange slice.