Carajillo Recipe

Prepare glass

Chill an old-fashioned or rocks glass by filling it with ice and setting aside while you prepare the drink (or place in freezer for 5 minutes).

Make lemon twist

Using a vegetable peeler or paring knife, cut a 1.5–2-inch strip of lemon peel from the fresh lemon, avoiding too much pith. Set the twist aside for garnish.

Combine ingredients

In a cocktail shaker add 4 ice cubes, 2 oz Absolut Vodka and 0.5 oz vanilla syrup. If you have chilled espresso (or cold-brew concentrated espresso), add 2 oz of the espresso into the shaker. If you are using Fever-Tree Espresso Tonic as a premixed espresso option, do not shake it with ice (see next step).

Shake (if using chilled espresso)

If you used chilled espresso or cold-brew, secure the shaker lid and shake vigorously for 12–15 seconds until well-chilled and slightly frothy.

Build (if using Fever-Tree Espresso Tonic)

If you choose to use Fever-Tree Espresso Tonic (carbonated), do not shake it. Instead, briefly stir the vodka and vanilla syrup with ice in a mixing glass, discard the ice from the chilled serving glass, then add the stirred vodka + syrup and top gently with 2 oz Fever-Tree Espresso Tonic to preserve carbonation.

Strain and serve

Discard the ice from the chilled serving glass. Double-strain the shaken mixture into the glass over fresh ice, or if you built with tonic, pour over fresh ice. This yields a clean, cold Carajillo with espresso character.

Garnish

Express the oils from the lemon twist over the surface of the drink by holding the twist over the glass and giving it a quick squeeze so the oils spray onto the cocktail, then rub the peel around the rim and drop it into the drink. Optionally float 2–3 coffee beans on top or grate a little lemon zest over the surface.