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Spanish Cafe Carajillo Recipe

Name: Nick's on 2nd Long Beachs SPANISH CAFE CARAJILLO Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 2 tbs Licor 43 (or other sweet vanilla-citrus liqueur); 2 oz Fresh espresso; 1 piece Ice cube (large, King cube or jumbo); 1 piece Optional: orange twist (for garnish); 2 piece Optional: coffee beans (for garnish); 1 piece Rocks glass (or old-fashioned glass), 8–12 oz; 1 piece Espresso machine (or strong coffee maker); 1 piece Bar spoon; 1 piece Peeler or small knife (for orange twist)

Inspired by Nick's on 2nd Long Beach

Time8m

Serves1

licor 43, espresso, king cube

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Frequently paired with

The best thing to pair and share with SPANISH CAFE CARAJILLO

Selected to serve

CARAJILLO

licor 43, espresso

rich · sweet · citrusy

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Ingredients

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Carajillo drink

2 tbs Licor 43 (or other sweet vanilla-citrus liqueur)2 oz Fresh espresso1 piece Ice cube (large, King cube or jumbo)1 piece Optional: orange twist (for garnish)2 piece Optional: coffee beans (for garnish)

Equipment & extras

1 piece Rocks glass (or old-fashioned glass), 8–12 oz1 piece Espresso machine (or strong coffee maker)1 piece bar spoon1 piece Peeler or small knife (for orange twist)

Method

Prepare espresso

Brew

Pull a double shot of espresso (about 2 oz). Use freshly ground, fine espresso roast. Brew directly into a small cup or demitasse so it stays hot.

If you don't have an espresso machine, brew 2 oz of very strong coffee (concentrated) and keep it hot.

Assemble Carajillo

Place one large King cube (or a large ice cube) into the rocks glass.

Pour 2 tablespoons (approx. 1 oz) Licor 43 over the ice. Let it sit a few seconds so the liqueur chills slightly.

Carefully pour the hot espresso over the back of a bar spoon onto the liqueur and ice (or pour directly) so the layers initially stay distinct. The hot espresso will slightly warm and mix with the liqueur; layering is optional based on preference.

Gently stir once with a bar spoon if you prefer a more integrated drink. For a layered contrast, do not stir.

Garnish with an orange twist (express the oils over the drink and drop it in) or two coffee beans on top. Serve immediately while espresso is still warm and the ice slowly chills the drink.

Optional variations & tips

For a warmed Carajillo: warm the Licor 43 slightly (not boiling) and pour into a warmed glass, then add espresso without ice for a hot Carajillo.

Adjust sweetness by using 1½–3 tbs Licor 43 depending on taste. Use a smaller regular ice cube if large King cube isn't available.