While I have never been a regular coffee drinker, I have always liked coffee-flavored things. Growing up we always had coffee ice cream in the house and that’s probably where my love of coffee-flavored things comes from. My new love? Espresso Martinis. Perhaps the chilled espresso reminds me of coffee ice cream?
When we order an Espresso Martini in restaurants, we are always careful to ask if they can make them with decaffeinated espresso so they don’t keep us up at night. I ordered one in Ireland and the server told me it wouldn’t be as good with decaffeinated espresso and as long as I was okay with that, he’d get me one!
Earlier this year we decided that we should try making them at home when I found a recipe for a Mexican Carajillo, a coffee cocktail. Licor 43 takes the place of vodka and coffee liqueur (such as Kahlúa) found in a traditional Espresso Martini. Believe it or not, we had Licor 43 in our bar but not any sort of coffee liqueur.
Licor 43 was first made in 1946 and is the most popular liqueur in Spain. It gets its name from the 43 botanicals used to make it. It has strong citrus and vanilla tastes. I find that it smooths out the bitter taste of the espresso.
We have had a bottle of Licor 43 for years – purchased to make a cocktail or two that never made it onto Riegl Palate. It’s great that we have finally found a use for it. For my Pennsylvania readers, it is widely available in the Fine Wine & Good Spirits stores.
Most recipes for a Mexican Carajillo are a one to one ratio of espresso and Licor 43. We prefer two parts espresso to one part Licor 43. And, of course we use decaffeinated espresso.
Given that there are only two ingredients (three, if you count the coffee beans for garnish), this is a very easy cocktail to make and a great way to end the evening. We serve it straight up but you can also serve it over ice. Don’t skip the shaker step as that’s where the nice froth on top comes from. If you’re a fan of an Espresso Martini, I recommend giving this a try.
Note that a traditional Carajillo is made using hot coffee and liquor (such as brandy, rum or Kahlúa) – like an Irish Coffee.
| Mexican Carajillo | Print |
- 2 ounces Licor 43
- 4 ounces espresso, chilled (see Notes)
- Garnish with 2 to 3 coffee or espresso beans
- 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.
* 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.
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