The modern carajillo is served cold: Licor 43 and hot espresso shaken hard over ice until the top turns thick and foamy, then strained over a fresh glass of ice. It’s less a stirred drink than an emulsified one, the hard shake is what turns two thin liquids into something with real body on top.
In this modern version, Licor 43 takes the place of the brandy, rum, or anís in a traditional Spanish carajillo, its vanilla and citrus notes hold up against espresso better than a straight spirit does. No flame, no sugar, no special equipment beyond a shaker. The classic hot version is in the notes below.
What You’re Learning
The hard shake is the whole technique. Combining hot espresso, Licor 43, and ice in a shaker and shaking it hard for 10 to 15 seconds does two things at once: it chills the drink fast against the ice, and it whips the espresso’s natural oils into a thick, tan foam that sits on top once poured over fresh ice. A gentle shake or a stir won’t do it, the foam only forms under real agitation.
Fresh ice matters more than it seems. Shaking with ice melts some of it into the drink, diluting and dulling it. Straining that same, partly-melted ice into the serving glass waters the drink down further and looks cloudy. A fresh glass of ice keeps the carajillo cold without over-diluting it, and lets the dark coffee and golden foam layer show through clean, this is a drink you taste with your eyes first.
Ingredients
Serves 1.
- 1½ oz Licor 43
- 1 double shot (about 2 oz) hot, freshly brewed espresso
- Ice, for shaking and serving
- 1 to 2 whole coffee beans, for garnish
Method
- Brew the espresso. Brew a double shot of espresso and keep it hot.
- Shake hard. Combine the Licor 43, hot espresso, and a large handful of ice in a cocktail shaker. Shake hard for 10 to 15 seconds, longer than you would for a normal cocktail, until the shaker feels ice-cold.
- Strain over fresh ice. Fill a rocks glass with fresh ice and strain the shaken mixture over the top. The foam should sit clearly on top of the dark coffee underneath.
- Garnish and serve. Drop in the coffee beans and serve immediately, while the foam is still intact.
Notes
- No shaker? A jar with a tight lid works, or an immersion blender pulsed directly in the glass, both build the same whipped foam.
- Espresso needs to be hot when it hits the shaker, hot coffee whips into foam far more easily than coffee that’s already cooled.
- Traditional Spanish carajillo is served hot: brandy, rum, or anís (or Licor 43) and sugar flamed right in the glass, then hot espresso poured straight over the top, no ice at all. Go straight from flame to pour if that’s the version you’re after.
- Traditional versions use Spanish brandy instead of Licor 43, ask for a “carajillo de brandy” if that’s the one you want.
- Don’t reuse the shaking ice for serving, it’s already partly melted and will water the drink down further. Fresh ice keeps it cold without over-diluting it.
- No espresso machine? A strong stovetop moka pot works fine, just make sure it’s hot going into the shaker.
