Carajillo & Rum Recipe
Brugal 1888 and Espresso, warm and comforting coconut notes
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Ingredients
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Carajillo Base
Coconut Warmth & Finish
Optional Serve & Warmth
Method
Carajillo Base
Brew a double espresso (about 2 oz/60 ml) right before assembling so it is hot and fresh.
Measure and add the Brugal 1888 rum (3 tablespoons ≈ 1.5 fl oz). Stir gently to combine with the espresso and sugar.
Coconut Warmth & Finish
Pour in the coconut liqueur (1/2 tablespoon) and, if using for extra creaminess, the coconut cream (1 teaspoon). Stir gently once to incorporate. The coconut liqueur will lend warming coconut notes while the rum remains dominant.
Optionally, carefully flame-express the orange peel oils over the surface: hold the peel about 1–2 inches above the drink, skin-side down, and give it a quick snap toward the drink so a fine mist of oils falls on the surface. This brightens the aroma without adding bitterness.
Garnish with a single star anise perched on the rim or floated on the surface for aroma and visual warmth.
Serve
Serve immediately while hot. Sip slowly to enjoy the interplay of robust espresso, toasty oak and chocolate notes from the Brugal 1888, and the gentle coconut warmth from the liqueur.
If serving two, multiply ingredients and prepare two espressos; alternatively prepare one larger espresso and divide between two warmed glasses.