Carajillo Recipe
Licor 43, Espresso
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Ingredients
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Carajillo (serves 1)
Equipment & optional items (not consumed)
Method
Hot Traditional Carajillo
Brew espresso
Pull a fresh shot of espresso (about 1 oz). Use the best-quality beans you have and brew immediately before assembling to preserve aroma and crema.
Warm glass (optional)
If you prefer a hot presentation, pre-warm a small heatproof glass by rinsing it with hot water, then discard the water.
Combine Licor 43 and espresso
Pour 1.5 oz Licor 43 into the warm glass. Immediately pour the 1 oz hot espresso over the liqueur so the flavors integrate. If you like it sweeter, stir in 1/4 tsp simple syrup and gently stir once or twice with a bar spoon.
Flambé option
For a traditional (and theatrical) touch, carefully flame the liqueur before adding the espresso: warm the Licor 43 slightly, ignite briefly with a lighter or match to burn off some alcohol and caramelize aromatics, then carefully extinguish the flame and add the espresso. Only attempt this if experienced and using a heatproof glass.
Garnish and serve: Twist an orange peel over the drink to spritz oils, rub the rim with the peel if desired, drop it in, and optionally float 2–3 whole coffee beans on top. Serve immediately while hot.
Iced Carajillo
Chill espresso
Brew a double-strength espresso (or 1 oz very strong coffee) and let it cool slightly, or refrigerate for a few minutes to avoid diluting the drink with melted ice.
Build over ice
Place 3 ice cubes in a rocks glass. Pour 1.5 oz Licor 43 over the ice, then add the cooled 1 oz espresso. If desired, add 1/4 tsp simple syrup and stir gently with a bar spoon until combined and chilled.