Carajillo Brugal Recipe
Espresso and Brugal 1888, velvet and warmth, notes of coconut husk and caramel.
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Ingredients
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Carajillo
Garnish
Method
Preparation
Chill the glass
Place a rocks glass or small coupe in the freezer for 5–10 minutes or fill it with ice while you prepare the drink to ensure it’s nicely chilled.
Brew espresso
Pull a double shot of espresso (approximately 2 oz) immediately before mixing so it remains hot and aromatic. If you don’t have an espresso machine, use very strong brewed coffee (concentrated) and keep it hot.
Combine & Flame (optional)
If you want a slightly caramelized, warmer profile (traditional for some carajillos), warm the Brugal 1888 gently in a small heatproof vessel but do not boil. Alternatively, warm the rum with a teaspoon of demerara sugar syrup until the sugar dissolves.
Pour the warmed (or room-temperature) Brugal 1888 (1.5 oz) into a heatproof mixing glass or small metal cup. Add the demerara sugar syrup (0.25 oz) and coconut husk syrup (0.25 oz). If using, add a dash of aromatic bitters. Stir briefly to combine.
Carefully ignite the rum mixture with a long lighter for 3–5 seconds to slightly caramelize the sugars and deepen the aroma, then extinguish the flame by covering the vessel or blowing it out. (Optional step — skip if you prefer a cold or non-flamed carajillo.)
Assemble
Immediately pour the 2 oz freshly brewed hot espresso over the rum mixture. Stir gently once with a bar spoon to integrate the espresso and rum, creating a velvety, warm texture.
Express the orange zest over the drink by holding the zest 1–2 inches above the surface and giving it a firm twist to release oils, then drop the zest into the drink.
Float the toasted coconut flakes on top (sprinkle gently) and finish with a single whole coffee bean placed in the center as a visual accent.
Serve immediately while warm. Sip slowly to appreciate the interplay of Brugal 1888’s caramel and toasted wood notes with the espresso and coconut husk.
