Carajillo Recipe

1. Brew Espresso

Pull two shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (use 60 ml hot water over 12–14 g finely ground coffee) and keep it hot.

2. Keep the coffee hot (or allow to cool if preparing an iced carajillo) so it can be combined immediately with the liqueur.

3. Warm the Glass (optional)

If serving hot, warm your shot or small glass by rinsing with hot water and discarding the water. This helps the drink stay warm.

4. Combine Liqueur and Coffee

Pour 45 ml Licor 43 (or brandy/añejo rum) into the warmed glass. If you prefer it sweeter, add 1 tsp simple syrup now. Immediately pour the hot espresso over the liqueur to gently mix. Do not stir vigorously; the hot coffee will bloom the liqueur and aromas.

5. Garnish

Float three whole coffee beans on top and add a thin twist of lemon or orange peel over the drink to express oils, then drop the twist in or discard per preference. Serve immediately while hot.

6. Build Over Ice

Fill a rocks glass with 4 ice cubes. Add 45 ml Licor 43 (or chosen spirit) and optional 1 tsp simple syrup. Pour the freshly brewed espresso (cooled slightly) over the ice and liqueur.

7. Stir & Garnish

Stir once with a bar spoon to chill and combine. Garnish with three coffee beans and a citrus twist if desired. Serve with a short straw.

8. Straight Flame (Traditional Spanish Carajillo option)

For a flambéed version: warm the liqueur in the glass (do not boil), ignite briefly (carefully, away from flammable objects) to burn off some alcohol and caramelize sugars, then add hot espresso and garnish. Only attempt if experienced with flaming drinks.

9. Adjustments

Adjust liqueur quantity between 30–60 ml for a lighter or stronger alcohol presence. Substitute Licor 43 with coffee liqueur (Kahlúa) for a different flavor profile, or use brandy/rum for a drier finish.