Carajillo Recipe
Cimarron reposado tequila, licor 43, wahaka 'zaponauta' cafe y mezcal, publik espresso
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Ingredients
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Cocktail
Method
Cocktail
- 1
Chill glass
Place a rocks glass in the freezer for 5–10 minutes or fill it with ice and water to chill while you prepare the cocktail.
- 2
Prepare espresso
If you don't have pre-made Publik espresso or cold brew, brew a double shot (about 1 oz) of espresso, allow it to cool slightly (or chill quickly with an ice bath) so it won't melt the drink excessively.
- 3
Build and shake
Add Cimarron reposado tequila (1.5 oz), Licor 43 (0.5 oz), Wahaka Zaponauta café y mezcal (0.5 oz), Publik espresso (1 oz), and simple syrup (0.25 oz, optional) into a cocktail shaker. Add plenty of ice (about 4 large cubes) to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and you have a slight froth from the espresso.
- 4
Prepare glass and strain
Discard the chilling ice/water from the rocks glass (if used). Add one or two fresh large ice cubes to the chilled glass. Double strain the shaken cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to capture espresso fines and ice shards.
- 5
Garnish
Express an orange twist over the drink by holding the twist skin-side down over the cocktail and giving it a firm squeeze to release oils, then rub the rim with the peel and drop it into the drink as garnish.
- 6
Serve
Serve immediately. The balance should show reposado tequila and Licor 43 sweetness, with smoky coffee notes from the Wahaka mezcal liqueur and espresso. Adjust sweetness next time by adding or reducing the simple syrup to taste.
