Carajillo Recipe

Carajillo

1. 1

   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.

2. 2

   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.

3. 3

   Measure liqueur

   Pour 2 tablespoons (approx. 1 oz / 30 ml) of Licor 43 over the large ice cube in the glass.

4. 4

   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.

5. 5

   Add cinnamon

   Stir gently with a cinnamon stick to combine flavors for 3–5 seconds. Leave the cinnamon stick in the glass as a garnish and aroma enhancer.

6. 6

   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.