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Ingredients
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Coffee & Liquor
Garnish & Optional
Method
Coffee & Liquor
Brew and measure espresso
Brew a double shot of espresso (about 2 fl oz / 60 ml). Use the freshest grounds possible and extract directly into a small heatproof serving glass or demitasse. If you do not have an espresso machine, brew very strong coffee (moka or Aeropress) and use the same volume.
Warm the liqueur (optional step for a warm Carajillo)
If serving hot, warm the Licor 43 gently in a small saucepan over low heat for 30–60 seconds until just warm — do not boil. Warming helps blend with the espresso and releases aromatics. For a cold Carajillo, skip this step and use the liqueur at room temperature or chilled.
Combine espresso and liqueur
Pour the measured Licor 43 (and coffee liqueur if using) into the hot espresso. Stir gently with a bar spoon to combine for about 5–10 seconds, allowing the flavors to integrate. Taste and adjust: add the optional 0.5 fl oz coffee liqueur for more roast and sweetness if desired.
Garnish & Flame (optional)
Prepare the garnish
If using an orange twist, cut a 1-inch strip of peel from an orange avoiding too much white pith. If you want a sugared rim for a show, wet the glass rim slightly with a touch of espresso or orange oil and dip in the granulated sugar so a thin sugar band forms.
Flame the orange (optional flambé)
For a classic theatrical touch: hold the orange twist over the drink with the peel's outer surface facing down and lightly squeeze to release oils. Ignite the oils briefly with a long match or lighter (caution: work over a sink or non-flammable surface). Let the flame kiss the surface, then drop the twist into the drink. Do not attempt flambé if inexperienced — you can simply express the oils without lighting.
Finish and serve
Garnish the drink with two whole coffee beans on the surface. Serve immediately while hot if prepared warm, or on a small saucer if served as a cold/room-temperature digestif. Provide a small spoon for stirring if desired.