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CARAJILLO RECIPE

CARAJILLO RECIPE


Few things are better than a freshly brewed cup of high-quality coffee, especially if you turn it into a cocktail by adding a splash of liquor. One of my favorite coffee-based cocktails is the carajillo: coffee combined with Licor 43 liqueur (or, sometimes, mezcal or Kahlua in lieu of Licor 43). I've enjoyed this cocktail on several occasions throughout Mexico; however, I'll never forget the first time. I was in San José del Cabo at a bar in the centro historico sitting on an outdoor patio under twinkling string lights and listening to a live musician play the Spanish guitar. The smooth, decadent carajillo perfectly complemented the ambiance. Below is my favorite way to make a carajillo, using the carajillo recipe derived from Maura Hernandez's blog The Other Side of the Tortilla

I prefer my carajillo served cold and straight up. Combine all the ingredients into a shaker, shake vigorously and then strain into a small glass. Shaking the Licor 43 with the espresso creates a creamy, frothy finish. Garnish with a sprinkle of freshly ground coffee beans and a half slice of candied orange. 

YOU'LL NEED:

1/2 cup freshly brewed espresso (decaf optional)

1.5 - 2 ounces of Licor 43 Liqueur

Ice

Optional garnishes: fresh coffee grounds & half slice of candied orange

Alternatively, enjoy your carajillo hot or poured over ice, as described by Maura on The Other Side of the Tortilla.

Carajillo Recipe - Nativo Coffee


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