Carajillo

Bold espresso and aromatic Licor 43 come together in this simple Spanish-inspired coffee cocktail. Shaking the espresso creates its signature creamy foam, while a large clear ice cube gives the drink a polished finish.

LEVEL: Easy
YIELD: 1 cocktail

Two glasses of dark carajillo cocktail with orange peel garnish sit on branded napkins beside a bottle of Licor 43 on a marble countertop.

Ingredients

1½ ounces Licor 43
2 ounces freshly brewed espresso
Ice, for shaking
1 large clear ice cube, for serving
1 strip orange peel

Method of Preparation

Place a large clear ice cube in a chilled rocks glass.
Combine the Licor 43 and freshly brewed espresso from the Wolf Coffee System in an ice-filled cocktail shaker.
Shake vigorously for 10 to 12 seconds, until well chilled and foamy.
Double-strain over the clear ice.
Express the orange peel over the surface of the cocktail to release its aromatic oils. Garnish with the peel, if desired, and serve immediately.

Chef Tip: Fresh espresso is key. Shaking it while it’s still warm produces the beautiful, creamy foam that crowns the finished cocktail.

Serving Suggestion: Serve the Carajillo after dinner in place of coffee and dessert. For a sweeter, more traditional presentation, use equal parts Licor 43 and espresso.

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