Carajillo Recipe

Brew espresso

Pull two shots (about 60 ml total) of espresso using freshly ground coffee. If you prefer a less intense Carajillo, substitute one shot of espresso plus 30 ml hot water (Americano-style). Keep the espresso hot and set aside.

Warm Licor 43

Place 45 ml Licor 43 in a small heatproof cup or metal measure. Hold it over low heat (or briefly warm in a microwave for 8–10 seconds) until slightly warm but not boiling. Warming brings the aromas forward and softens the alcohol edge.

Infuse cinnamon

Stir 1/4 tsp ground cinnamon into the warm Licor 43 until evenly incorporated. Optionally, add a cinnamon stick to the liqueur while warming to intensify the spice — remove the stick before serving.

Express orange oils

Take the orange peel twist and hold it over the serving glass with the outer (orange) side facing down. Give a firm squeeze to express the orange oils onto the surface of the warm Licor 43 (or directly over the espresso if preferred). Rub the peel around the rim for extra aroma and drop the peel into the drink as garnish.

Combine espresso and liqueur

Pour the hot espresso into the warmed serving glass. Immediately add the warmed Licor 43 with the infused cinnamon and stir gently for 5–10 seconds to combine and slightly dissolve the cinnamon and any sugar.

Sweeten (optional)

If you like your Carajillo sweeter, stir in 1 tsp simple syrup or granulated sugar until dissolved. Taste and adjust.

Hot Carajillo (traditional)

Serve immediately in a prewarmed small glass or espresso cup, garnished with the expressed orange peel and the cinnamon stick.

Carajillo on the Rocks (cold)

Fill a rocks glass with 3 ice cubes. Pour the warmed Licor 43 (cooled slightly) over the ice, then add the freshly pulled espresso (cooled briefly) and stir once to chill. Express orange oils over the drink and garnish with the orange peel and cinnamon stick.