Carajillo 43 Recipe
espresso double shot, Licor 43
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee
Liqueur & Sweetener
Garnish & Serve
Method
Prepare Espresso
Pull espresso
Grind fresh coffee and tamp to your espresso machine's standards. Pull a double shot (about 60 ml / 2 oz) of espresso directly into a pre-warmed demitasse or small serving glass. Aim for a rich crema and serve immediately so the coffee is hot.
Combine with Licor 43
Measure 1.5 oz Licor 43 and pour it into a small warmed glass or over ice in a rocks glass if preferred chilled.
If you prefer a slightly sweeter carajillo, add 1/4 teaspoon simple syrup to the liqueur and stir to dissolve.
Carefully pour the hot double espresso over the Licor 43 (or pour the Licor 43 into the hot espresso) so the liquids combine. Stir gently once to integrate flavors without breaking up the crema too much.
Serve
If serving hot, present immediately in the warmed glass with 2 whole coffee beans on top as garnish. If serving on the rocks, fill a rocks glass with 3 ice cubes, add Licor 43, pour espresso over the ice, stir gently and garnish with coffee beans.
Enjoy immediately while hot or chilled — the Carajillo 43 is best consumed soon after assembling to preserve the espresso's aroma and crema.