Carajillo Recipe
Recipe information
Make Carajillo in just 8m. licor 43, fresh espresso, shaken and served on the rocks
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Ingredients
Carajillo Cocktail
Carajillo Cocktail
1. Brew Espresso
Brew a fresh shot (about 1 oz) of espresso. Use a good-quality medium-dark roast. Let the espresso sit briefly (10–20 seconds) so the crema settles but it remains hot.
2. Chill Glass and Prepare Ice
Fill a rocks glass with fresh ice cubes to chill while you assemble the cocktail, then discard excess ice if you prefer a less-diluted drink. Alternatively, keep the ice in the glass for serving.
3. Combine Ingredients in Shaker
Into a cocktail shaker filled halfway with ice, pour 2 oz Licor 43 and 0.25 oz simple syrup if using. Add the 1 oz hot espresso directly to the shaker.
4. Shake Vigorously
Seal the shaker and shake vigorously for 10–15 seconds. The goal is to both chill the liquid quickly and create a silky texture by combining the hot espresso with ice and liqueur (this will slightly temper the espresso).
5. Strain and Serve
Discard the ice from the chilled rocks glass if you removed it, then fill the glass with fresh ice. Double-strain the shaken mixture into the glass over the fresh ice to remove any tiny ice shards and achieve a smooth pour.
6. Garnish and Finish
Express an orange twist over the drink to release oils, run it around the rim if desired, then drop it into the glass as a garnish. Serve immediately.
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