Carajillo Recipe

Carajillo Cocktail

1. 1

   Chill glass

   Place a rocks glass or coupe in the freezer for 5–10 minutes or fill it with ice water while you prepare the rest of the drink to ensure the cocktail stays cold.

2. 2

   Brew espresso

   Pull a fresh shot (about 1 oz) of Fuddle Duddle espresso. Let it sit for 10–20 seconds so the hottest steam dissipates but it remains warm; you want it warm, not scalding, to bloom the liqueur aromatics.

3. 3

   Combine spirits

   In a mixing glass or cocktail shaker without ice, add 2 oz Espolòn Reposado tequila and 0.75 oz Licor 43. If you prefer the carajillo slightly sweeter, add 0.25 oz simple syrup. Stir gently for 5–8 seconds to integrate.

4. 4

   Add espresso and chill

   Add the warm (not boiling) 1 oz espresso to the spirits mixture. If you want a slightly frothy top, briefly dry-shake (no ice) for 6–8 seconds, then add ice and shake vigorously for 6–8 seconds to chill. Alternatively, pour over a single large ice cube in the chilled glass to keep it slightly diluted and very cold.

5. 5

   Strain and serve

   Double-strain the cocktail into the chilled rocks glass over a large ice cube (or serve neat in a warmed glass if you prefer the traditional hot carajillo). Use a fine mesh strainer if you did a dry-shake to remove small espresso particles.

6. 6

   Express orange oil and garnish

   Take an orange peel twist and hold it about 3–4 inches above the glass. Give the peel a firm twist skin-side down to express the oils over the drink, then run the peel around the rim and drop it into the glass as garnish.

7. 7

   Final notes

   Serve immediately. Sip slowly to enjoy the interplay of warm roasted espresso, sweet vanilla-citrus Licor 43, and the oak/vanilla of the reposado tequila. Adjust the simple syrup next time if you prefer sweeter or drier.