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Ingredients
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Carajillo Base
Citrus & Garnish
Preparation & Service
Method
Carajillo Base
Brew espresso
Brew 1 oz of fresh espresso. If you prefer a slightly cooler cocktail, allow the espresso to rest for 1–2 minutes off the heat so it is hot but not scalding.
If using coffee liqueur in addition to Licor 43, measure 0.5 oz and have it ready.
Shake & Chill
Add 4 ice cubes to a cocktail shaker.
Pour 1.5 oz Licor 43 (or chosen Spanish liqueur) and 0.5 oz coffee liqueur into the shaker.
Carefully add the 1 oz hot (or warm) espresso to the shaker. If the espresso is piping hot, let it cool briefly; very hot liquid can warp a metal shaker and over-dilute the cocktail.
Optional: add 0.25 tsp superfine sugar if you want a slightly sweeter, more rounded finish.
Shake vigorously for 10–15 seconds. Shaking with hot espresso creates a rich crema and both chills and slightly dilutes the mixture for balance.
Double-strain the shaken mixture into a chilled martini or coupe glass to remove ice shards and espresso foam solids.
Citrus & Garnish
Express the oils of a wide strip of orange zest over the surface of the cocktail by holding the zest about 3–4 inches above the drink and giving it a firm twist, skin-side down, to release the oils.
Optionally, run the expressed zest around the glass rim or lightly rub the rim with the peel to add aroma.
Drop the expressed strip into the drink or place a fresh orange twist on the rim as garnish.
Serve
Serve immediately while the crema is fresh and aromatic. Provide a small cocktail napkin or saucer.
Enjoy as an after-dinner digestif or house specialty cocktail.