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Classic Carajillo

Carajillo is a bold, boozy coffee cocktail combining hot espresso with Licor 43, creating a drink that wakes you up while helping you unwind. This Spanish and Mexican classic is ready in under five minutes with only two main ingredients.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Beverage, Cocktail
Cuisine: Mexican, Spanish
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 oz 45ml Licor 43
  • 1 shot about 1 oz / 30ml freshly brewed espresso
  • 2 to 3 large ice cubes
  • Orange peel for garnish optional

Equipment

  • Espresso machine or Moka pot
  • Rocks glass or old fashioned glass
  • Jigger or measuring shot glass
  • Long bar spoon
  • Ice cube tray with large cube molds

Method
 

  1. Place your rocks glass in the freezer for at least five minutes before preparing the drink. A chilled glass keeps everything colder longer.
  2. Pull a fresh shot of espresso using your preferred method. Timing matters because you want the espresso hot when it meets the cold liqueur.
  3. Remove your chilled glass from the freezer and add two to three large ice cubes.
  4. Using a jigger, measure exactly 1.5 ounces of Licor 43 and pour it over the ice.
  5. Pour the freshly brewed espresso directly over the Licor 43 and ice. Watch as the two liquids swirl together, creating gorgeous amber and brown layers.
  6. Use a bar spoon to give the drink two or three gentle stirs to integrate the flavors without destroying the visual layering effect.
  7. If using an orange peel, hold it over the drink and give it a good twist to release the citrus oils. Run the peel around the rim of the glass, then drop it in or rest it on the edge.
  8. Serve immediately. The carajillo is best enjoyed while the temperature contrast between hot espresso and cold ice still exists.

Notes

For an authentic Mexican touch, briefly flame the Licor 43 before adding the espresso. Hold a lighter to the surface for two to three seconds, then carefully pour the espresso to extinguish the flame. This caramelizes the sugars slightly and adds a subtle toasted note. Always use freshly brewed espresso and large ice cubes to prevent dilution.