Carajillo

Carajillo

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A classic Spanish and Mexican cocktail combining Licor 43 and freshly brewed espresso, shaken to create a luxurious foam and served over ice.

SUGGESTED GLASSWARE

Rocks Glass

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Recipe

1 cocktail (130ml)
  • Licor 43 
    50 ml
  • Strong Espresso 
    50 ml
  • Coffee bean 
    3 pieces
Recipe credit: Traditional Spanish and Mexican Recipe

Instructions

Step

Fill a rocks glass halfway with ice to chill while preparing the cocktail.

Step

Brew a fresh shot of espresso (50ml) ensuring good crema formation.

Step

In a cocktail shaker, combine 50ml Licor 43, 50ml hot espresso, and a generous handful of ice.

Step

Shake vigorously for 10-15 seconds until the shaker feels very cold and you hear ice breaking up.

Step

Discard ice from the glass and refill with fresh ice cubes.

Step

Strain the shaken mixture into the glass, allowing the foam to settle on top.

Step

Garnish with 3 coffee beans for aroma and serve immediately.

Equipment

Shaker
Hawthorne Strainer

Description

The Carajillo is a beloved after-dinner cocktail that perfectly balances the sweet vanilla-citrus notes of Licor 43 with the bold bitterness of fresh espresso. This modern Mexican-style version is served cold and shaken to create a signature velvety foam that sets it apart from simple coffee cocktails.

Nutritional information

1 cocktail (130ml)
Calories
165
ABV
23 %
Alcohol
18 g
Carbs
12 g
Carbs from Sugar
11 g
Fat
0 g
Protein
1 g
Sodium
5 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Tips & Notes

  • Use quality espresso with good crema - the foam from fresh espresso is crucial for the cocktail's signature texture.

  • Shake vigorously with ice rather than stirring - this creates the velvety foam that distinguishes a great Carajillo.

  • Serve immediately after shaking to enjoy the foam and aroma at their peak freshness.

  • The classic 1:1 ratio of Licor 43 to espresso can be adjusted to taste for a stronger coffee flavor or sweeter profile.

No, the foam comes from shaking the espresso vigorously with ice, not from cream. This creates the authentic texture and appearance.

Espresso is preferred for its strength and crema, but strong brewed coffee can work in a pinch. The flavor will be less intense and the foam less pronounced.

Licor 43 is a Spanish liqueur made with 43 botanicals, known for vanilla, citrus, and spice notes. While it’s essential for authentic flavor, vanilla liqueur or even Kahlúa can substitute in emergencies.

The modern Mexican-style Carajillo is served cold over ice. The Spanish version can be served hot, but the iced version with foam is most popular and widely regarded as the best preparation.

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Recipe notes

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Quick recipe

Ingredients

  • Licor 43
    50 ml
  • Strong Espresso
    50 ml
  • Coffee bean
    3 pieces

Method

  1. Fill a rocks glass halfway with ice to chill while preparing the cocktail.
  2. Brew a fresh shot of espresso (50ml) ensuring good crema formation.
  3. In a cocktail shaker, combine 50ml Licor 43, 50ml hot espresso, and a generous handful of ice.
  4. Shake vigorously for 10-15 seconds until the shaker feels very cold and you hear ice breaking up.
  5. Discard ice from the glass and refill with fresh ice cubes.
  6. Strain the shaken mixture into the glass, allowing the foam to settle on top.
  7. Garnish with 3 coffee beans for aroma and serve immediately.