Porque No Carajo Recipe
licor 43, coconut, espresso foam
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Ingredients
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Cocktail
Espresso Foam (Topping)
Garnish
Method
Cocktail
Build and shake
Add Licor 43, white rum, coconut cream, cooled espresso, simple syrup, lime juice and ice into a cocktail shaker. Seal and shake vigorously for 12–15 seconds until well chilled and slightly frothy.
Double strain into a chilled coupe or rocks glass (if you prefer it over ice, use a large ice cube). Leave about 1/2–3/4 inch from the rim to accommodate the espresso foam topping.
Espresso Foam (Topping)
Whip foam
In a separate metal or glass mixing tin, combine the hot espresso (1 oz), egg white, vanilla extract and granulated sugar. Perform a dry shake first if you prefer (shake without ice) for 10 seconds to start emulsifying, then add one or two small ice cubes and shake vigorously for 12–15 seconds to chill and create a silky foam. If the foam is too thick, add up to 1/2 tsp cold water and briefly re-shake.
Gently spoon or pour the espresso foam over the cocktail so it forms a distinct layered topping. Aim for a 1/2 inch thick foam layer.
Garnish & Finish
Sprinkle the toasted coconut flakes lightly over the espresso foam and place 1–2 coffee beans on top for aroma and presentation. Serve immediately.