The classic Mexican-style Carajillo is a two-ingredient coffee cocktail that combines Licor 43, a vanilla-forward, herbal liqueur from Spain, with freshly brewed espresso.
The cocktail sometimes goes by the name Carajillo 43, based on the featured liqueur. The brand often claims that it’s the most popular cocktail in Mexico, though the Margarita and Paloma would like a word.
In Mexico City, during the lingering, post-meal sobremesa, the Carajillo is a wildly popular after-dinner drink. In the early 2000s, the sweetened espresso cocktail earned a reputation with young Mexico City party-goers as the go-to nightlife drink. It is still widely sold in local bars and clubs, and, in recent years, the drink has popped up on more cocktail menus across the U.S.
Why the Carajillo works
Simple, two-ingredient cocktails like the Rusty Nail, Black Russian, and the Stinger, can be surprisingly complex. Especially when a layered, herbal liqueur and a robust, freshly pulled espresso are involved.
Licor 43 is a rich, honey-sweet liqueur anchored by the concentrated flavor of vanilla bean, and bursting with botanicals like orange zest, nutmeg, cinnamon, and wood notes. The liqueur softens and balances the acidic bitterness in the espresso. And the baking spice aromatics, along with a slight menthol quality, complement the coffee flavors beautifully.
Be sure to use freshly pulled espresso and compile the drink while still warm. Shake vigorously until it is properly chilled, and once strained, the drink will froth up in the glass with a creamy layer on top.
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