While my coffee journey has been more of a casual affair, I’ve always been drawn to coffee-flavored treats. Growing up, coffee ice cream was a staple in our home, likely sparking my enduring fondness for that rich, roasted flavor profile. Recently, I’ve found a new coffee-infused passion: the Espresso Martini. Perhaps the allure lies in the chilled espresso, subtly reminiscent of my beloved coffee ice cream?
When ordering an Espresso Martini out, I’m always sure to ask if it can be made with decaffeinated espresso, a simple tweak to ensure a peaceful night’s sleep. Once in Ireland, a server cautioned that a decaf version might not be quite as exquisite, but assured me he would happily oblige if I was comfortable with that slight compromise.
This year, my curiosity led me to explore crafting these cocktails at home. That’s when I stumbled upon the recipe for a Mexican Carajillo, a captivating coffee cocktail that intrigued me. This recipe features Licor 43, a distinctive mexican liquor (though actually Spanish in origin but widely enjoyed and used in Mexican cocktails), as a substitute for both vodka and coffee liqueur (like Kahlúa) typically found in a classic Espresso Martini. Surprisingly, our home bar already stocked Licor 43, but lacked any coffee liqueur – a serendipitous discovery!
Licor 43, first crafted in 1946, holds the title of Spain’s most beloved liqueur. Its name hints at its complex composition: 43 botanicals contribute to its unique flavor. Dominant notes of citrus and vanilla define its character. Personally, I find it beautifully softens the espresso’s inherent bitterness, creating a harmonious blend.
We’ve owned a bottle of Licor 43 for years, acquired for a cocktail experiment or two that never quite made it onto Riegl Palate. It’s incredibly satisfying to finally uncover its perfect application. For those in Pennsylvania, you’ll find it readily available at Fine Wine & Good Spirits stores.
Most Mexican Carajillo recipes call for a balanced one-to-one ratio of espresso and Licor 43. However, our preference leans towards a slightly more espresso-forward version, using two parts espresso to one part Licor 43. And naturally, we consistently opt for decaffeinated espresso.
With just two primary ingredients (or three if you count the coffee bean garnish), this cocktail is remarkably simple to prepare and a sophisticated way to conclude an evening. We prefer it served straight up, but it’s equally enjoyable over ice. Don’t skip the shaking step; it’s crucial for achieving that delightful frothy top. If you’re an Espresso Martini enthusiast, I wholeheartedly recommend giving this mexican liquor based twist a try.
It’s worth noting that a traditional Carajillo is prepared with hot coffee and liquor (such as brandy, rum, or Kahlúa) – much like an Irish Coffee, offering a warm contrast to this chilled delight.
Mexican Carajillo
| Mexican Carajillo | 4.5 from 2 reviews |
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Recipe type: Drink
Author: Nicole
Serves: 1
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.
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