Carajillo Recipe

Brew espresso

Pull two shots (about 60 ml) of fresh espresso using an espresso machine or brew a very strong 60 ml of coffee with a stovetop espresso maker. If you don't have espresso, brew 60 ml of very strong hot coffee.

Keep the espresso hot and set aside while you prepare the liqueur so the drink stays warm and aromatic.

Warm the liqueur (traditional method)

Pour 45 ml of Licor 43 (or your chosen sweet vanilla-citrus liqueur) into a small metal or heatproof container and warm gently for 10–20 seconds over low heat or with a flame (be careful: liqueur is flammable). Warming helps release the aromatics. Do not boil.

Optional caramelize sugar

If you want a slightly richer, caramelized sweetness, dissolve 5 g granulated sugar in the warmed liqueur by stirring until dissolved. Alternatively, toast the sugar briefly in the warmed container until it begins to caramelize, then add the liqueur and swirl to combine carefully.

Place the warmed liqueur into a preheated heatproof glass (or rocks glass). Pour the hot espresso directly over the liqueur to create a layered, fragrant combination. Pouring slowly over the back of a spoon will help preserve a slight layer if desired.

Stir gently once with a bar spoon to marry coffee and liqueur, or leave unstirred if you prefer to sip layers: liqueur first, then coffee.

Garnish with a twist of lemon or orange peel expressed over the drink (twist to release oils) and drop it in. Optionally float 2–3 whole coffee beans on top for aroma and presentation.

Serve immediately while hot. Sip slowly to enjoy the interplay of warm coffee, sweet vanilla-citrus liqueur, and citrus oils.