Pull a fresh shot of espresso (about 1 oz). Serve it hot; set aside briefly so crema remains for a few seconds when poured. If you prefer a slightly sweeter carajillo, stir in the optional 0.25 oz simple syrup while the espresso is hot so it dissolves fully.

Build the cocktail

Fill a rocks glass with 2–3 large ice cubes to chill the glass. Alternatively, use a chilled coupe with no ice if serving without dilution.

Add 1.5 oz Los Magos Sotol and 0.5 oz Licor 43 to a mixing glass or directly into the serving glass over the ice.

Pour the hot espresso (1 oz) over the sotol and Licor 43. The temperature contrast will create a pleasing layered effect for a moment and bloom the aromatics of Licor 43.

Gently stir with a bar spoon 6–8 times to integrate the spirits and coffee and to slightly chill and dilute the drink. If you used a chilled coupe, stir briefly in a mixing glass with ice and then double-strain into the coupe.

Garnish & serve

Express the oils of an orange twist over the top of the cocktail by holding the twist over the glass and giving it a quick squeeze so the oils spray onto the surface. Rub the peel on the rim if desired, then drop it into the drink as garnish.

Serve immediately while the espresso crema is still present. Recommend serving as an after-dinner digestif.