Campfire Carajillo Recipe

Optional smoked sugar rim

If you want a smoky, toasty rim, lightly wet the glass lip with a little of the vanilla syrup. Dip the rim into the demerara or brown sugar that has been briefly smoked with a kitchen torch or placed near a lit wood chip (optional). Set glass aside.

Place a large ice cube in an old-fashioned glass (or two small cubes). If not rimming, chill the glass briefly in the freezer for a couple minutes.

Add Astral Tequila, Union Mezcal, coffee liqueur, fresh espresso (or cold-brew concentrate), and vanilla syrup into a mixing glass or cocktail shaker.

Fill the shaker with ice and stir briskly for 15–20 seconds to properly chill and slightly dilute (stirring preserves clarity and texture; if you prefer a slightly frothier top, do a quick dry shake first with no ice for 8–10 seconds, then add ice and shake hard for 10–12 seconds).

Strain the mixture over the prepared glass with the large ice cube (use a fine strainer if you used fresh espresso to avoid any fines).

Express the orange peel over the drink by holding the peel skin-side down about 3–4 inches above the glass and giving it a sharp fold to release oils. Rub the peel around the rim briefly and drop it into the drink.

Sprinkle a very light pinch (about 1/8 tsp) of smoked sea salt or flaked salt on the surface to accentuate the toasty, campfire notes (optional).

Float three coffee beans on top as a final aromatic garnish.

Serve immediately and advise sipping slowly to appreciate the interplay of toasty mezcal smoke, vanilla, and rich coffee.