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Ingredients
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Carajillo
Method
Carajillo
Prepare glass and ice
Select a short rocks glass (old fashioned). Place a single large clear ice cube into the glass. Using a large cube chills the drink without diluting it quickly and keeps the presentation classic.
Brew espresso
Brew one fresh shot (about 1 oz / 30 ml) of espresso just before serving. Aim for a hot, crema-topped shot. If you don't have an espresso machine, brew a very strong 1 oz concentrated coffee with a Moka pot or Aeropress.
Measure liqueur
Pour 2 tablespoons (approx. 1 oz / 30 ml) of Licor 43 over the large ice cube in the glass.
Assemble
Slowly pour the hot espresso over the back of a spoon onto the liqueur and ice so the espresso layers briefly and mixes gently. The heat will slightly melt the top of the cube and release aromas; the drink will be warm-to-cool depending on espresso temperature and ice size.
Garnish and serve
Optional: express an orange twist over the drink (squeeze the peel to release oils) and rest it on the rim or in the drink. Serve immediately while the espresso aroma is fresh.