Maple Leaf Carajillo (hot Or Shaken) Recipe
Vanilla and citrus infused Sortilege maple whisky liqueur, americano
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Ingredients
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Maple-Vanilla Liqueur
Coffee & Topping
Ice (shaken version)
Method
Maple-Vanilla Liqueur
Infuse and measure
In a jigger or small measuring cup, add 2 oz Sortilège. Stir in 1/4 teaspoon pure vanilla extract and the finely grated 1/4 teaspoon orange zest. Stir gently for 10–15 seconds to release the citrus oils into the liqueur. Set aside.
Hot Maple Leaf Carajillo (hot)
Brew coffee
Brew a fresh 2 oz shot of espresso or 2 oz very strong coffee. Keep it hot and freshly brewed; approximately 195–205°F (90–96°C) extraction temperature is ideal if using espresso.
Pour the prepared maple-vanilla liqueur into the warmed glass. If you prefer a sweeter drink, stir in 0.25 oz simple syrup now.
Slowly pour the 2 oz hot espresso/coffee over the back of a spoon into the glass so the liquids layer slightly and meld without vigorous agitation. Stir gently once to combine flavors.
Garnish with an orange twist (express the oils over the drink first) and float 3 coffee beans if desired. Serve immediately while hot.
Shaken Maple Leaf Carajillo (iced)
Fill a cocktail shaker with 6 ice cubes.
Add the prepared maple-vanilla liqueur to the shaker, then add 2 oz cold espresso or strong chilled coffee. If you want it sweeter, add 0.25 oz simple syrup.
Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and a slight froth forms from the coffee.
Strain into a rocks glass over fresh ice (or serve straight up in a coupe).
Garnish with an expressed orange twist and 3 coffee beans if desired. Serve immediately.