A Carajillo recipe by Dustin Ryan Yu

I was on vacation in Los Cabos, Mexico, recently and had my first Carajillo after many days of Mezcalitas and Margaritas! It was a hot day, and I was at a pretty nice cocktail bar, and thought I’d give a Carajillo a shot (pun intended). It’s such a simple cocktail, mixing a double espresso with Licor 43 (which apparently has 43 secret ingredients!). You can have it hot or cold (it is commonly drank as a digestif after meals), but the dilution on it in a cold cocktail made it so deliciously refreshing in the heat. 

What you’ll need:

•Double shot of espresso - 1oz.

•2 oz of Licor 43 ( can substitute with brandy).

•If using brandy, add a small amount of sugar to the espresso shot. The brandy will be less sweet than Licor 43. 

•Four ice cubes.

•A chilled glass. 

What you do:

1. 1. Prepare the espresso and let it cool while you chill the glass in the freezer.
2. 2. Add the ice to the glass, then the Licor 43 and slowly pour the espresso overtop. 

Want foam on top of the drink? Here is a shaken option:

1. 1. Add the ice, the Licor 43 and the espresso to a cocktail shaker or a jar with a lid.  
2. 2. Shake until the mixture is cold.
3. 3. Strain into the chilled glass.