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Carajillo Recipe
If the Espresso Martini is the life of the party, the Carajillo is the sophisticated, mysterious stranger standing in the corner who everyone wants to know. This iconic cocktail, which dominates the dinner tables of Mexico City’s trendiest restaurants (and increasingly, the US), is the ultimate “pick-me-up.” It is equal parts energizing and relaxing, simple yet complex, and undeniably chic.
The Carajillo is a study in minimalism. It requires just two ingredients: Espresso and Licor 43. But don’t let the simplicity fool you. When these two powerhouses collide in a shaker with ice, alchemy happens. The hot espresso hits the sweet, citrus-vanilla notes of the liqueur, creating a cascading, golden-brown elixir with a thick, velvety foam that rivals any barista-made latte. The flavor? It’s like a boozy, spiced vanilla latte with a kick of Mediterranean sunshine. It’s not cloyingly sweet like a Mudslide, nor as vodka-heavy as an Espresso Martini. It is perfectly balanced, bold, and dangerously drinkable.
Whether you serve it as a digestif to settle a heavy meal or as a pre-game drink to fuel a long night out, the Carajillo is about to become your new obsession.
Let’s shake up the drink that’s taking the cocktail world by storm.
Why You’ll Love This Recipe
- Two Ingredients: Yes, really. No simple syrups to boil, no obscure bitters to hunt down. Just espresso and Licor 43.
- The Foam: This recipe uses the “shake-and-strain” method to create a luxurious, frothy crema on top that feels professional and indulgent.
- Digestif Magic: It is the perfect ending to a dinner party. The herbal notes of Licor 43 settle the stomach, while the caffeine prevents the post-meal slump.
- Customizable Intensity: You can easily adjust the ratio to be sweeter (more liqueur) or bolder (more coffee) depending on your mood.
- Year-Round Appeal: Serve it shaken over ice for a summer cooler, or float hot espresso over the liqueur for a cozy winter warmer.
Ingredients
Here is all you need to bring Mexico City’s favorite nightcap to your home bar.
| Ingredient | Quantity | Notes |
|---|---|---|
| Licor 43 | 2 oz (60ml) | A bright yellow Spanish liqueur made with 43 aromatic herbs and spices. It tastes of vanilla, citrus, and botanicals. |
| Espresso | 2 oz (60ml) | Freshly pulled is best for creating foam. If you don’t have an espresso machine, really strong brewed coffee or cold brew concentrate works. |
| Ice | Large Cubes | You need plenty of ice for shaking to dilute and chill the hot coffee instantly. |
| Coffee Beans | 3 | For garnish. Traditionally represents health, wealth, and happiness. |
| Orange Peel | 1 strip | Optional. A twist of orange oil over the top highlights the citrus notes in the liqueur. |
Step-by-Step Instructions
1. Brew the Espresso
Pull a double shot of espresso (about 2 oz). If you can, use it while it’s still hot or warm. The heat interacts with the sugars in the liqueur and the ice to create a better foam than cold coffee does.
- Bartender Tip: If you are using a Nespresso or pod machine, one capsule is usually around 1.35 oz, so you might want to use two pods for a stronger coffee flavor.
2. Load the Shaker
Fill a cocktail shaker with plenty of ice—fill it right to the top! Pour in the Licor 43 first, followed by the espresso.
- Why order matters: Pouring the hot coffee last ensures it hits the ice and starts cooling immediately, rather than “cooking” the liqueur.
3. The “Shake” (El Shakeado)
Seal the shaker tight and shake vigorously. I mean, really give it all you’ve got for at least 20 seconds. You want to hear the ice smashing against the tin. This aeration is what creates that signature thick, frothy layer on top (the “crema”).
4. Strain and Serve
Fill a rocks glass (Old Fashioned glass) with fresh ice cubes. Strain the cocktail over the fresh ice. You will see it settle into beautiful layers—a dark amber liquid at the bottom and a light, creamy foam on top.
5. Garnish
Gently place three coffee beans on the foam. If you’re feeling fancy, express an orange peel over the glass and drop it in. Cheers!
Tips for Success
- The Golden Ratio: The classic recipe is a 1:1 ratio (equal parts espresso and Licor 43). This is perfect for most palates. However, if you find it too sweet, shift to a 2:1 ratio (2 parts espresso to 1 part Licor 43) or add a splash of tequila.
- Fresh Ice is Key: Don’t pour the “dirty ice” (the ice you shook with) into the glass. It’s broken and watery. Strain over fresh big cubes to keep your drink cold without diluting it too fast.
- Create Layers (The “Divorciado”): If you prefer a layered look without the foam, skip the shaker. Pour the Licor 43 over ice, then slowly pour the espresso over the back of a spoon. The coffee will float on top of the liqueur.
- Instant Coffee Hack: No espresso machine? No problem. Mix 1 teaspoon of high-quality instant espresso powder with 2 ounces of hot water. It foams up surprisingly well!
Variations & Substitutions
- Carajillo de Tequila: Add 1 oz of Reposado Tequila to the shaker for an earthy, agave kick that cuts the sweetness. This is a very popular variation in modern Mexican bars.
- Corajillo (Spicy): Add a slice of jalapeño or a dash of Ancho Reyes chili liqueur to the shaker for a spicy finish.
- The “Spanish Style”: In Spain, a traditional Carajillo is often made with brandy or rum instead of Licor 43 and is served hot, without ice.
- Creamy Carajillo: Shake with a splash of heavy cream or oat milk for a dessert-like, milkshake texture.
- Decaf: Use decaf espresso if you want the flavor without the 2 AM jitters.
What to Serve With It
The Carajillo is a digestif, so it pairs beautifully with dessert.
- Tres Leches Cake: The vanilla and citrus notes of the Licor 43 mirror the creamy sweetness of the cake perfectly.
- Churros: Dip a cinnamon-sugar churro into the foam… trust me on this one.
- Dark Chocolate: A square of 70% dark chocolate or a chocolate lava cake balances the sweetness of the liqueur.
- Flan: The caramel sauce of a classic flan highlights the burnt sugar notes in the cocktail.
Storage & Prep
- Batching: You can pre-mix the espresso and Licor 43 in a pitcher and keep it in the fridge for a party. When guests arrive, just pour 4 oz of the mix into a shaker with ice and shake to get the foam.
- Leftover Espresso: Don’t toss your morning espresso leftovers! Store them in a jar in the fridge. They work perfectly for Carajillos (though you might get slightly less foam than with hot espresso).
Nutrition Facts
Estimate per cocktail
| Nutrient | Amount |
|---|---|
| Calories | ~180-200 kcal |
| Protein | 0g |
| Carbohydrates | 19g |
| Fat | 0g |
| Fiber | 0g |
| Sugar | 18g |
| Sodium | 10mg |
Diet Suitability: Vegan, Gluten-Free.
Common Mistakes to Avoid
- Not Shaking Enough: If you just give it a lazy toss, you won’t get the foam. You need to shake until the tin creates frost on the outside.
- Using Regular Drip Coffee: Regular coffee is too watery and lacks the oils needed to create the emulsion with the liqueur. Stick to espresso or strong cold brew concentrate.
- Serving Warm: Unless you are making the traditional hot Spanish version, this drink needs to be ice cold. Use plenty of ice in the shaker.
FAQ
What does a Carajillo taste like?
It tastes like a sophisticated vanilla latte with notes of orange zest, cinnamon, and caramel. It is sweet but has a robust coffee backbone that prevents it from being cloying.
Why is it called “Carajillo”?
The name comes from the Spanish word coraje, meaning “courage.” Legend has it that Spanish soldiers in Cuba would mix coffee with rum to give them courage before battle. Over time, coraje morphed into the diminutive carajillo.
Can I use Kahlua instead of Licor 43?
Technically yes, but it won’t be a Carajillo. Kahlua is a coffee liqueur, while Licor 43 is a vanilla/citrus liqueur. Using Kahlua would make it taste like a Black Russian or just sweet coffee-on-coffee.
Is it high in caffeine?
Yes, it contains a full double shot of espresso. It serves the same caffeine punch as a latte, so be mindful if you are sensitive to caffeine at night!
Conclusion
There you have it—the Carajillo, your new secret weapon for dinner parties and date nights. It’s elegant, effortless, and tastes like a vacation in Mexico City.
I hope this recipe shakes up your cocktail routine! If you try it, let me know—did you stick to the 1:1 ratio or did you add a splash of tequila? Leave a comment below and cheers!
If you loved this coffee cocktail, try my Lazy Daisy Cake or Cottage Cheese Egg Bites next!
Carajillo
Indulge in the delightful fusion of bold coffee flavors and rich spirits with this classic Carajillo cocktail. Whether you’re a coffee enthusiast or a cocktail lover, this drink offers a sensory experience that awakens your senses and warms your soul.
Ingredients
- Freshly brewed coffee or espresso
- Quality spirits such as brandy, rum, or whiskey
- Sweeteners like sugar, honey, or flavored syrups
- Ice (optional)
Directions
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Brew a fresh cup of coffee or espresso.
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Pour the quality spirit of your choice into a glass.
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Add sweeteners like sugar, honey, or flavored syrups to taste.
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Pour the freshly brewed coffee or espresso over the spirit and sweeteners.
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Stir gently to combine all the ingredients.
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Add ice if you prefer your Carajillo chilled.
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Garnish with cinnamon sticks or citrus peels for added flair.
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Savor and enjoy your classic Carajillo cocktail!
