Carajillo

By Kristina Felix

Published April 17, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
5 minutes
Prep Time
5 minutes
Rating
5(474)
Comments
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Icy and bold, the Mexican version of the carajillo cocktail combines strong coffee with Licor 43, a buttery Spanish liqueur boasting 43 ingredients, dominated by vanilla and citrus notes and a subtle hint of anise. While many carajillo recipes combine equal parts strong coffee and rum or brandy, this Mexican interpretation has become a classic. Serve the cocktail after dinner to keep the evening going, or for a weekend brunch. If you’re avoiding caffeine, decaf coffee works just as well.

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Ingredients

Yield:2 drinks

  • 4 ounces very strong coffee or espresso, at room temperature

  • 4 ounces Licor 43

  • Ice

Ingredient Substitution Guide

Preparation

  1. Step 1

    For each cocktail, combine 2 ounces coffee, 2 ounces Licor 43 and a handful of ice in a cocktail shaker or jar with a tight-fitting lid. Shake vigorously until very cold and frothy, about 1 minute. Pour into a rocks glass and repeat for a second cocktail.

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Ratings

5 out of 5
474 user ratings
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Comments

Quintin Chisolm

I’m a slinger, the guy behind the bar. I was working in San Francisco in 2009 when I first learned of the Carajillo from a gentleman from Mexico City. Along came the Espresso Martini and the rest is history. Everyone is looking for a replacement. My version: 1.5 oz. Licor 43, .5 oz. Mr. Black, Double shot of espresso, hard shake over ice, strain into a Coupe, garnish with shaved Oaxacan Chocolate. Enjoy.

Donald Hilton

I learned of this drink in The Canary Islands and a sister drink made with the same liquor called a Barraquito. It is layered with sweetened condensed milk at the bottom and milk foam at the top. Very delicious and easy to make.

Sharon C

I have this often in Mexico and can never get it in NY. Now I can make my own.

rober

carajillo is coffee with brandy..... just that, in spain is a great drink... no ice

Margaret

Garnish with a flamed common stock and it is perfection as written. Credit to Gastroteca AZUL in Loreto, Baja Sur for introducing me to this delicious cocktail. Never disappoints.

J

I just had this drink at restaurant that added banana liquor (and cold brew instead of espresso) — simply amazing.

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