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Ingredients
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Carajillo Cocktail
Method
Carajillo Cocktail
Prepare espresso
Brew a fresh single shot of espresso (about 1 oz). Allow it to cool for 20–30 seconds so it isn't piping hot; it should still be hot-warm which helps bloom flavors when mixed with the liqueur and rum.
Combine and chill
Add 4 ice cubes to a cocktail shaker. Pour in 2 oz spice rum, 1 oz Licor 43, the warm 1 oz espresso, and 0.25 oz simple syrup if you prefer a slightly sweeter drink.
Shake
Seal the shaker and shake vigorously for about 10–15 seconds. The goal is to chill the mixture, create a light crema/foam from the espresso, and blend the flavors.
Strain and serve
Double-strain the cocktail into a chilled old-fashioned glass or small coupe over one large ice cube or serve neat (no ice) if preferred. Use a fine mesh strainer to remove small ice shards and ensure a smooth texture.
Garnish
Float or place 2–3 coffee beans on the crema or express a strip of orange zest over the drink and drop it in. The zest will add a bright citrus aroma that complements Licor 43.