Cocarajillo Recipe
coconut tequila, coffee-habañero liqueur, licor 43, coconut milk
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass
If you want a toasted coconut rim, pour the toasted coconut flakes onto a small plate. Rub the rim of a chilled rocks or coupe glass with the lime wedge to moisten, then dip the rim into the toasted coconut to coat. Set the glass aside.
- 2
Combine ingredients
In a cocktail shaker, add the coconut tequila (2 oz), coffee-habañero liqueur (0.5 oz), Licor 43 (0.5 oz), coconut milk (2 oz), cooled espresso (1 oz) and simple syrup (0.25 oz) if you prefer a slightly sweeter drink.
- 3
Add ice and shake
Add 6 ice cubes to the shaker. Secure the lid and shake vigorously for 12–18 seconds until the shaker is well chilled and the coconut milk has emulsified and slightly frothy.
- 4
Strain and serve
Double-strain the cocktail into the prepared chilled glass (use a Hawthorne strainer and a fine mesh strainer if available) to remove ice shards and any coconut solids.
- 5
Garnish
Float 3 coffee beans on the surface or sprinkle a pinch of toasted coconut flakes on top for aroma and presentation. Serve immediately.
- 6
Notes on spice level
The coffee-habañero liqueur carries heat — start with 0.5 oz and adjust in future pours to taste. If the liqueur is very spicy, you can reduce it to 0.25 oz and increase Licor 43 or simple syrup to balance sweetness.