Ingredients
- 45 ml Licor 43
- 30 ml hot fresh espresso (a single shot)
- Ice cubes (large preferred)
- Optional: a few coffee beans, to garnish
Instructions
- Pour the Licor 43 into a small rocks glass over a couple of large ice cubes.
- Pull a fresh single shot of espresso (30ml) from your espresso machine or stovetop Moka pot.
- Slowly pour the hot espresso directly over the Licor 43 and ice. The espresso will sit briefly on top before sinking through, creating a dramatic two-tone moment.
- Drop a few coffee beans on top as optional garnish.
- Drink immediately while the contrast between hot espresso and cold Licor 43 is at peak.
Notes
Where it came from
The Carajillo originated in 19th-century Spain, where Spanish soldiers in Cuba added rum or brandy to their coffee for warmth and courage. The name supposedly comes from the soldiers’ word for courage, ‘corajillo’.
The modern Mexican version – using Licor 43, the Spanish vanilla-citrus liqueur – emerged in 1990s Mexico City and spread through Mexican restaurants worldwide. By 2024 the Carajillo had 118% search growth year-over-year in the United States.
What it tastes like
Bitter espresso up front, sweet vanilla and citrus from the Licor 43 in the middle, slight herbal note on the finish. The hot-meets-cold creates a creamy texture without any cream actually being involved.
Drinks like dessert and an after-dinner espresso in one glass. Two of these is plenty. Three and you are wide awake at 2am.
The technique
Two ingredients, no shaker. The technique is in the pour: Licor 43 first over ice, espresso poured slowly directly over ice. The hot espresso layers briefly on top of the cold liqueur.
Use FRESH espresso. Cold-brew or pre-cooled coffee will not give the temperature contrast that makes this drink work. Pull a fresh shot.
Small glass. The Carajillo is meant to be a 60-90ml drink, not a long pour. A 6oz coffee glass or small rocks glass is correct.
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Ingredient Spotlight
The bottles that make or break this drink.
Licor 43
- What it is
- Spanish citrus-vanilla liqueur, 31% ABV, made from 43 different botanicals. Sweet, smooth, distinctive vanilla-orange-citrus flavour.
- Why we use it here
- Defining ingredient. The vanilla and citrus profile is what makes the Carajillo a Carajillo.
- Drink Lab pick
- Licor 43. There is no equivalent.
- Substitute
- Galliano (more anise) or Tuaca (similar profile) work as substitutes.
Espresso
- What it is
- A 30ml shot of fresh espresso, pulled within 60 seconds of serving. Medium-dark roast for fuller body.
- Why we use it here
- Provides the bitter contrast and the temperature shock that defines the drink.
- Drink Lab pick
- Whatever your local roaster does well in a medium-dark espresso roast.
- Substitute
- Strong stovetop Moka pot coffee works. Cold brew does NOT – the temperature contrast is the whole point.
Variations
Other coffee + cream cocktails worth knowing.
What if I don’t have…
Quick substitutions for when the bottle shop is closed.
Galliano or Tuaca work as substitutes. Combine vanilla syrup + Cointreau as a fake.
Stovetop Moka pot pulls espresso-strong coffee. AeroPress works in a pinch. Avoid drip coffee or cold brew.
Skip the ice and serve as a hot Carajillo. Pour Licor 43 into a small mug, top with hot espresso. Different drink, same idea.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Carajillo?
What is Licor 43?
Is a Carajillo strong?
Why is the Carajillo growing in popularity?
What does a Carajillo taste like?
Can you make a Carajillo without Licor 43?
Should the espresso be hot or cold?
What is the difference between a Carajillo and an Espresso Martini?
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