A Carajillo recipe by Dustin Ryan Yu
I was on vacation in Los Cabos, Mexico, recently and had my first Carajillo after many days of Mezcalitas and Margaritas! It was a hot day, and I was at a pretty nice cocktail bar, and thought I’d give a Carajillo a shot (pun intended). It’s such a simple cocktail, mixing a double espresso with Licor 43 (which apparently has 43 secret ingredients!). You can have it hot or cold (it is commonly drank as a digestif after meals), but the dilution on it in a cold cocktail made it so deliciously refreshing in the heat.
What you’ll need:
•Double shot of espresso - 1oz.
•2 oz of Licor 43 ( can substitute with brandy).
•If using brandy, add a small amount of sugar to the espresso shot. The brandy will be less sweet than Licor 43.
•Four ice cubes.
•A chilled glass.
What you do:
- 1. Prepare the espresso and let it cool while you chill the glass in the freezer.
- 2. Add the ice to the glass, then the Licor 43 and slowly pour the espresso overtop.
Want foam on top of the drink? Here is a shaken option:
- 1. Add the ice, the Licor 43 and the espresso to a cocktail shaker or a jar with a lid.
- 2. Shake until the mixture is cold.
- 3. Strain into the chilled glass.
