| Mexican Carajillo |
Author: Nicole
Ingredients
- 2 ounces Licor 43
- 4 ounces espresso, chilled (see Notes)
- Garnish with 2 to 3 coffee or espresso beans
Instructions
- Fill a cocktail shaker with ice. Add Licor 43 and espresso. Shake for 10 to 15 seconds.
- Pour into a Nick and Nora glass (shown in picture) or coupe.
- Garnish with 2 to 3 coffee or espresso beans.
Notes
* You can also make this using one part Licor 43 to one part espresso, if you prefer a stronger Licor 43 flavor.
* We use decaffeinated espresso.
* If you make the espresso before dinner and put it in the freezer or refrigerator it will be nicely chilled and ready for an after dinner cocktail. The espresso can be prepared up to a day in advance and stored in the refrigerator.
* This cocktail can also be served over ice in an old fashioned or rocks glass.
* We use decaffeinated espresso.
* If you make the espresso before dinner and put it in the freezer or refrigerator it will be nicely chilled and ready for an after dinner cocktail. The espresso can be prepared up to a day in advance and stored in the refrigerator.
* This cocktail can also be served over ice in an old fashioned or rocks glass.
Recipe by Riegl Palate at https://www.rieglpalate.com/mexican-carajillo/