Mexican Carajillo co*cktail (2024)

The Mexican Carajillo co*cktail, a delightful blend of fresh brewed espresso and liquor 43, has become a beloved favorite among coffee enthusiasts and co*cktail connoisseurs alike. Here’s how to make this perfectly perky drink at home.

I love drinking coffee and creating delicious recipes with coffee. Here on the blog, there are many coffee-based recipes like the decadent Chocolate Espresso Martini (which I love to serve as an after dinner drink) and the much loved seasonal café classic Gingerbread Latté you can make at home.

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Mexican Carajillo co*cktail

This Carajillo co*cktail is a rich bold co*cktail made from Licor 43 and espresso coffee. The coffee provides a bitter, aromatic element while the spirit contributes a sweetness and wonderful depth. If you enjoy coffee-based co*cktails, a Carajillo is a great choice as a digestif or pick-me-up.

Friends, we just came back from our holiday in Mexico, and I brought back more than one souvenir. A beautiful dress for my niece, art for my sister, hot sauce for my son, and a burning desire to share my latest co*cktail obsession with you!

To say I’m obsessed with the Carajillo co*cktail is an understatement. It’s dark, sweet, and the perfect post dinner pick me up for when you still have sh*t to do (pardon my French). In other words, this is the co*cktail recipe you need during the holiday season.

But there’s more. This is one of the easiest co*cktail recipes you’ll ever make. It contains only two ingredients, or three if you count the ice cubes. You might think that gorgeous layer of creamy foam on top looks complicated. However, it really couldn’t be any simpler.

Move over Espresso Martini, there’s a new coffee co*cktail in town!

A Brief but Courageous History

The earliest beginnings of this caffeinated creation most likely lie in the Spanish colonial days of Cuba. There, soldiers combined coffee with rum for liquid courage, or coraje.

From there it spread to other countries like Columbia and Venezuela where it is served with brandy. In Mexico it can be made with Mezcal, Tia Maria, Kahlua, or most commonly, licor 43.

The Carajillo co*cktail is now popular throughout Latin America where it exists as a cold coffee drink to which a liquor is added. However, Spanish versions are often more elaborate and served hot.

There, the liquor component is warmed directly in the glass with additional spices (cinnamon) and fruit (lemon peel). Additionally, the alcohol mixture may be set directly on fire and extinguished when some alcohol burns off and deeper flavours develop.

Mexican Carajillo co*cktail Ingredients

I’m keeping it simple with this one. One co*cktail, two ingredients… just like the co*cktails you will find in Mexico. You will need a co*cktail shaker,a Hawthorne strainer, and arocks glass (affiliate links) for this recipe.

• Espresso
• Licor 43
• Ice
• Coffee Beans

There are restaurants and co*cktail bars that won’t make a Carajillo unless they have an espresso machine and I concur. Since there are only two ingredients in this recipe, it is imperative that only freshly brewed espresso, not strong coffee is used.

Similarly, I have had this co*cktail from a place that used espresso coffee powder and I could taste it immediately. This classy co*cktail deserves real espresso, or nothing.

Some people like to add simple syrup to this co*cktail but trust me, the licor 43 is sweet enough to create a perfectly balanced co*cktail.

What is Licor 43?

Licor 43 is a popular Spanish liqueur made with a top-secret blend of 43 herbs and spices – hence the name! The recipe has been closely guarded by the Zamora family ever since they invented it in 1946 but the flavour is unique with notes of vanilla, cinnamon and orange peel.

You may be thinking… why do I need to add yet another bottle to my liquor cabinet? If you are like me, it’s already bursting with specialty bottles required for specific co*cktails you made years ago. Is Licor 43 worth the cabinet space?

I’m going to answer that last question with a resounding YES. Here’s why: I guarantee that if you love espresso martinis and coffee in general, you will make this co*cktail over and over again. It’s simple, quick, and carries that perfect kick to keep you going through the night.

This fabulous liquor isn’t just a ‘one hit wonder’. Shake it with cold whole milk to make a Mexican ‘Sandrillo’ or ‘Blanco 43’. Replace the Galliano in a Harvey Wallbanger with licor 43 to make a Harvey Wallbanger 43 or add it to a Cuba Libre or Screwdriver.

Finally, for a fun little shot, pour a measure of licor 43 in a pint glass shaped shot glass and top with a layer of cream. It looks just like a mini poured pint complete with foam!

Stirred vs. Shaken Carajillo co*cktail

There are multiple ways to make a Carajillo co*cktail. You can simply measure the licor 43 over ice, then slowly pour the hot espresso over the back of spoon to create a layered Carajillo. However, my favourite method is shaken, not stirred, because I love that glorious layer of foam on top.

The foamy top is one of the most appealing things about a Carajillo and it enhances the velvety smooth texture. The best way to get a very foamy co*cktail is to use a freshly made espresso such as the ones you make in a bean to cup coffee machine.

If you don’t have your own coffee machine at home, go to your local coffee place and order a couple of espressos to use in this co*cktail. The crema on top of a great espresso is responsible for making the magic happen!

How to Make a Carajillo co*cktail

To make a shaken Carajillo co*cktail, begin by adding ice to a rocks glass and allowing it to chill while you make the co*cktail. Next, fill a co*cktail shaker with ice and pour over 2 oz Licor 43 and 2 oz fresh espresso.

Place the lid on the co*cktail shaker and shake vigorously until the container becomes cold and frosty. The more you shake, the better the foam! Replace the ice in the rocks glass then pour the co*cktail over the ice. To make a whole round of drinks, simply increase the measurefresh espresso and licor 43 by the same 1:1 ratio.

Allow the foam to settle to the top before garnishing with coffee beans or a broken stick of cinnamon. Serve immediately.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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