RestaurantsSaborCarajillo & Rum Recipe

Carajillo & Rum Recipe

Inspired by Sabor
Time8m
Serves1

Brugal 1888 and Espresso, warm and comforting coconut notes

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Ingredients

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Carajillo Base

Method

Carajillo Base

1

Preheat glass

Pour the hot water into a small heatproof glass or demitasse to warm it. Let sit 20–30 seconds, then discard the water and pat the glass dry with a towel.

2

Brew a double espresso (about 2 oz/60 ml) right before assembling so it is hot and fresh.

3

Add the sugar to the warmed glass. Pour in the hot espresso and stir until the sugar fully dissolves (about 10–15 seconds). Taste and adjust sweetness if desired.

4

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

5

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.

6

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.

7

Garnish with a single star anise perched on the rim or floated on the surface for aroma and visual warmth.

Serve

8

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.

9

If serving two, multiply ingredients and prepare two espressos; alternatively prepare one larger espresso and divide between two warmed glasses.