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Carajillo

A bold Spanish coffee cocktail made with espresso and Licor 43 that takes under five minutes to make. This sophisticated, warming drink delivers a smooth balance of bitter coffee and sweet vanilla, perfect as an after-dinner drink or dessert replacement.
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Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings: 1 serving
Course: After Dinner Drink, Cocktail, Drinks and Beverages
Cuisine: Mexican, Spanish
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 oz 45 ml Licor 43
  • 1 shot espresso freshly pulled (about 1 oz or 30 ml)
  • 3 to 4 ice cubes large format preferred
  • 1 lemon twist for garnish optional

Equipment

  • Espresso machine or moka pot
  • Jigger or measuring shot glass
  • Rocks glass or small snifter
  • Vegetable peeler or paring knife
  • Bar spoon
  • Ice cube tray with large format molds

Method
 

  1. Place your rocks glass in the freezer for at least 5 minutes before starting to chill it properly.
  2. Pour exactly 1.5 ounces of Licor 43 into your jigger.
  3. Remove your chilled glass from the freezer and add 3 to 4 large ice cubes.
  4. Pour the measured Licor 43 directly over the ice cubes, aiming for the center of the ice stack. Let it settle for a few seconds.
  5. Pull a fresh espresso shot using 18 to 20 grams of ground coffee. Work quickly as the shot begins degrading within 10 seconds.
  6. Hold a bar spoon upside down over the glass, just touching the surface of the liqueur. Pour the hot espresso slowly over the back of the spoon to create a layered effect.
  7. Use a vegetable peeler to cut a thin strip of lemon peel about 2 inches long, avoiding the white pith.
  8. Hold the lemon twist over the drink with the colored side facing down. Pinch firmly to express the oils across the surface.
  9. Drop the lemon twist into the glass or rest it on the rim. Serve immediately and drink within 5 minutes for best results.

Notes

Pull your espresso shot last, after everything else is ready. Every second the espresso sits exposed to air degrades its crema and temperature. A carajillo must be made fresh and cannot be batched ahead. The Spanish version is often served without ice, while the Mexican version always includes it.