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Classic Carajillo

A simple yet sophisticated Spanish coffee cocktail that pairs hot espresso with sweet, aromatic Licor 43 over ice for an after-dinner pick-me-up.
Print Recipe
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings: 1 cocktail
Ingredients Method Notes

Ingredients
  

Main
  • 1.5 oz Licor 43 Spanish vanilla citrus liqueur
  • 1 shot 1 oz freshly brewed espresso, hot
  • Ice cubes 2–3 large cubes or 4–5 standard cubes

Method
 

  1. Place a rocks glass in the freezer to chill for at least 5 minutes while you prepare the other ingredients.
  2. Brew 1 shot (about 1 oz) of fresh espresso using an espresso machine, moka pot, or AeroPress; keep it hot.
  3. Remove the chilled glass from the freezer and add 2–3 large ice cubes.
  4. Measure 1.5 oz Licor 43 with a jigger and pour it over the ice in the glass.
  5. Slowly pour the hot espresso over the Licor 43 and ice, allowing the layers to form and settle for about 10 seconds.
  6. Gently stir the drink 2–3 times with a long spoon to combine without fully mixing the layers.
  7. Serve the carajillo immediately while the temperature contrast is still noticeable.

Notes

For a dramatic flair, briefly flame the Licor 43 in a heat-safe container before pouring it over ice to add a subtle caramelized flavor. Use large format ice cubes to slow dilution and showcase the cocktail’s layered appearance.