Carajillo Recipe

Before you start

The carajillo started as a Spanish habit of adding brandy or rum to coffee. In Mexico it took a different shape: Licor 43, a sweet Spanish liqueur flavored with vanilla and citrus, is shaken or stirred with fresh espresso and served over ice. That is the version here, shaken hard so the coffee crema turns into a thick, light-brown foam.

The ratio is simple, usually one part liqueur to one part espresso. Licor 43 is quite sweet, so strong, slightly bitter espresso keeps the drink balanced. Pull the shot fresh and shake it right away; hot espresso against ice is what creates the foam. If you prefer it less sweet, raise the coffee rather than cutting the liqueur, which carries the flavor.

Ingredients

• 45 ml (1½ oz) Licor 43
• 45 ml (1½ oz) freshly pulled espresso — a double shot, from about 18 g of coffee
• 1 cup (about 150 g) ice cubes — for shaking
• 1 large ice cube — for serving
• 3 coffee beans — optional garnish

Method

1. Put a large cube in a rocks glass so it is ready when the coffee is done.
2. Measure the Licor 43 into the shaker tin first, so it is waiting when the espresso is ready.
3. Pull a double espresso. Measure 45 ml and pour it straight into the tin while still hot.
4. Fill the shaker two-thirds with ice right away, seal it and shake hard for 12 to 15 seconds. The tin should frost and the liquid should sound thick as foam forms.
5. Strain over the large cube. Let it settle for a few seconds so the foam rises into a defined layer, then float three coffee beans on top.

Tips for success

• Use a dark or medium-dark roast. Light, fruity espresso clashes with the vanilla liqueur.
• Seal the shaker firmly. Hot coffee builds a little pressure, so hold the lid as you shake.
• A moka pot works if you have no machine. The foam is a little thinner but still forms.

Substitutions

Licor 43

For the older Spanish style, use 30 ml brandy and 7 ml sugar syrup. The drink becomes drier and spirit-forward.

Espresso

Strong cold brew concentrate makes a smoother, less foamy carajillo. Use 45 ml and shake as normal.

Ice

Serve it hot by stirring warm espresso and liqueur in a small glass. There is no foam, and it tastes sweeter.

Troubleshooting

There is no foam

The espresso cooled before shaking, or the shake was too short. Shake immediately after pulling the shot, hard, for at least 12 seconds.

It is too sweet

Increase the espresso to 60 ml, or use a stronger, darker roast.

It tastes thin and watery

Pull a fuller shot, and strain over one large cube rather than crushed ice.

Storage

Serve immediately; the foam collapses within about 10 minutes. Licor 43 is shelf-stable. Do not pre-batch with espresso, which goes stale and loses its crema within minutes.

Safety notes

Licor 43 is 31% ABV, so this drink contains about 0.8 U.S. standard drinks (one standard drink is about 14 g of pure alcohol). A double espresso adds caffeine, often in the range of 60 to 150 mg; the FDA cites 400 mg a day as an amount not generally linked to negative effects for most healthy adults. Serve only to adults of legal drinking age, and never drink and drive.