The Caribbean Carajillo Recipe

Prepare espresso

Pull a double shot of espresso (about 2 oz). Set it aside briefly so it's hot but not boiling; you want it warm to help integrate flavors but not so hot that it dilutes quickly.

Build and chill

In a cocktail shaker, add toasted coconut syrup, Licor 43, Campari, spiced rum, pressed coconut water, and the hot espresso. Immediately add a generous scoop of ice (about 1 cup) to cool the mixture rapidly.

Shake

Seal the shaker and shake vigorously for 12–18 seconds until the exterior of the shaker is well-chilled and you see a creamy, slightly foamy texture from the espresso.

Strain

Double-strain the cocktail through a Hawthorne strainer and fine mesh strainer into a chilled rocks glass (if serving short) or a small coupe. Use a short pour — the drink should be roughly 3–4 oz total.

Toast coconut (if needed)

Toast coconut flakes: if not already toasted, quickly toast 1 tsp coconut flakes in a dry skillet over medium heat until golden and aromatic, about 1–2 minutes, shaking the pan. Cool slightly.

Garnish

Garnish the cocktail with a light sprinkle of toasted coconut flakes across the foam, then express an orange twist over the surface to release oils and place it on the rim or floated on the foam. For an extra aroma, float one whole coffee bean in the center (optional).