Carajillo Recipe

Chill and prep

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you assemble ingredients to chill. If using, prepare a large ice cube or sphere in advance and set aside.

Using a vegetable peeler or sharp knife, cut a wide strip of orange peel (about 1" x 2–3") and express the oils by holding it over the glass and giving it a good twist, then rub the peel around the rim. Reserve the peel for garnish.

In a mixing glass or small pitcher combine cane sugar syrup (0.5 oz), agave syrup (0.25 oz) and vanilla extract (0.25 tsp). Stir briefly to homogenize the sweeteners.

Add the cold brew coffee (8 oz) to the sweetener mixture and stir 10–15 seconds until fully incorporated and slightly frothy.

Add the aged Spanish brandy or Licor 43 (1.5 oz) to the coffee mixture and stir another 5–10 seconds to combine. Taste and adjust sweetness: add up to 0.25 oz more cane syrup or agave if desired.

Discard the ice water from the chilled rocks glass (if used) and add the large ice cube or a handful of fresh ice.

Strain the mixed carajillo over the ice into the chilled glass.

Garnish with the twisted orange peel: express oils over the surface of the drink one more time and drop the peel into the glass. Optionally, grate a tiny pinch of orange zest on top or lightly torch the peel to caramelize its oils for a smoky note.

Serve immediately with a stirring straw. Stir once before sipping to meld the flavors as the ice dilutes slightly.