Say Hola to the Carajillo | Alcohol Professor

Tired of Espresso Martinis? Try these Carajillo Variations instead!

Banana Carajillo in Chugs Diner, Florida

At the front lines among coffee cocktails, you’ll find the Espresso Martini and its variations, with Irish Coffee a perennial treat. But the Carajillo—a similar blend of caffeine and coffee liqueur—is growing in popularity. The Carajillo originated in 19th-century Spain before being adapted regionally in the Caribbean and Central America. These days, the version we know best hails from Mexico. An easy-drinking blend of espresso (or coffee) and Licor 43, an herbaceous liqueur, often topped with a dash of cinnamon. It’s a great boost during an evening out, or a lower-proof cool down on the balcony. The current trend probably took off in San Francisco, but you’ll find great riffs across the country.

Variation on the Carajillo

While the classic version is a two-ingredient drink, bars are naturally playing around with other mixers, coffees and garnishes. At The Aft Cocktail Deck inside the Wynn Las Vegas, the Ibiza Cocktail is served poolside. Vanilla-infused Absolut Elyx, Kahlua Blonde Roast, Liquor 43, and cold brew espresso ensure you’re getting enough caffeine to take you into the late night. At South Florida’s Portosole restaurant, beverage director Xiomara Fonseca offers the Grand Brulot Carajillo adding the French Cognac-based coffee liqueur to the mix (recipe below). “The bitterness from the coffee in Grand Brulot perfectly counterbalances the sweetness of the orange liqueur in the drink, creating a light, refreshing, and delicious cocktail,” says Fonseca.

Abacá’s Carrajillo via Amadeo photo credit Abacá

Bars and restaurants with a regional specialty are incorporating culture-specific elements into the drink. At the Cuban-American themed Chug’s Diner in the Coconut Grove neighborhood of Miami, you’ll find the Banana Carajillo featuring rum, banana liqueur, cacao and cafe Cubano. While at San Francisco’s Abacá, beverage director Justin Goo has introduced his boozy take this past winter, highlighting Filipino-California notes. Featuring charred cinnamon-infused Reyka v o dka, bourbon, amaro and muscovado espresso syrup, he replaces the traditional Licor 43 with a lactic pandan syrup which he feels hits the complex vanilla-herbal profile of the liqueur. “What I like about our Carajillo via Amadeo is that it includes ingredients which are found in a lot of Filipino dishes, like pandan and muscovado,” shares Goo.

Many bars opt for tried-and-true iterations. At Polkcha, an Asian-influenced craft cocktail bar on Polk Street in San Francisco, you’ll find a classic espresso and Licor 43 combo on the late-night menu (perfect to keep the night going). The best part? At ten bucks, it might be the cheapest fancy drink in town. A classic interpretation will set you back $20 at Eight Lounge in Las Vegas, but you can pair it with one of the hundreds of cigar options in the walk-through humidor at the vibey bar’s entrance. Also in Las Vegas at Todo Bien Tiki Tequileria located in UnCommons, a mixed-used community development that opened in 2022, another traditional version pops up on the menu, featuring Licor 43, Kahlua and a house espresso blend for maximum caffeination.

Naturally, there are spots taking the drink where no Carajillo has gone before. At Causewells in San Francisco’s Marina District, bartender and co-partner Elmer Mejicanos offers the Ricotta Salata Carajillo. And if you’re thinking that means cheese is involved, you’d be correct. “I’ve been playing with different ways to use cheese in cocktails,” Mejicanos says as if that’s no big deal. The tempting, complex drink uses peanut butter whiskey, cold brew coffee and Licor 43, topped with a ricotta salata foam. “The first sip is salty and creamy,” he says, “before going into a hint of sweet vanilla and finishing with coffee.”

Sexpresso at the Old Fashion Cafe in New York

Meanwhile the Sexpresso at Old Fashion Café in New York pulls no punches. Featuring Desolas Mezcal, Borsci San Marzano amaro, espresso, and orgeat, you get sweet, astringent, unctuous, and rich flavor notes apropos of the drink’s name. The slightly smoky mezcal “highlights the earthy notes of the cacao and the botanical, herbaceous twist of the amaro,” according to Desolas founder GG Mirvis.

Coffee Liquors in the Carajillo

When making your own cocktail, don’t be afraid to explore. Though Spanish and Mexican liqueurs are the traditional choice such as Tia Maria Cold Brew Coffee Liqueur a Silver Medal winner at the 2023 New York International Spirits Competition, Don’t limit yourself. Not all herbaceous or coffee liqueurs are built the same. Luxardo Espresso Liqueur, a Gold Medal winner at the NYISC, lends its own distinctive flavor profile to the drink for example.

Tips for Making the Carajillo

You’re spiking coffee, not caffeinating alcohol; Consider a 1:1 or 2:1 ratio of espresso to liqueur and 3:1 with higher-proof spirits

When using a coffee liqueur like Tia Maria or Kahlua, the sweetener is built in
If choosing a spirit instead (rum, brandy, and mezcal are all popular options), you may want to stir in a little agave nectar with the coffee to taste, and spice it with vanilla and cinnamon
Cold brew coffee (the stronger the better) works well for iced versions
Alternatively, shake warm (not hot) espresso with ice and other ingredients to chill
Sprinkle with a bit of cinnamon and two or three espresso beans for a finishing garnish

Carajillo Recipes

Classic Carajillo

2 to 3 oz Espresso or Strong Coffee (hot)

1 oz Licor 43

Cinnamon for Garnish

In a coffee mug, combine coffee and liqueur. Stir well and top with a sprinkle of cinnamon. Float 2 or 3 espresso beans on top if desired.

Ilegal Mezcal Carajillo

2 oz Espresso or Strong Coffee

1.5 oz Licor 43

1.5 oz Ilegal Mezcal Reposado

Orange Twist for Garnish

Allow espresso to cool slightly. Combine all ingredients in a cocktail shaker with ice. Shake well and strain into a rocks glass with fresh ice. Garnish with an orange twist.

Grand Brulot Carajillo

Courtesy of Portosole, Coral Gables

1.5 oz Grand Brulot Cognac Coffee Liqueur

1.5 oz Orange Liqueur (like Grand Marnier Revelation, a Double Gold winner in 2023 NYISC)

2 oz Espresso

.5 oz Vanilla Syrup

Orange Twist for Garnish

In a cocktail shaker with ice, shake well to create foam. Strain into a coupe glass and garnish with an orange twist.

Carajillo Café

Todo Bien Carajillo — Carajillo Café, Todo Bien, Las Vegas photo credit LJ De La Rocha

Courtesy of Todo Bien, Las Vegas

2 oz Espresso or Cold Press Coffee

1 oz Licor 43

1 oz Kahlua

Espresso Beans for Garnish

In a shaker with ice, combine ingredients and shake very well. Strain into a rocks glass with fresh ice. Garnish with three espresso beans. Can also be served hot in a coffee mug.