Iced Carajillo
March 11, 2025
This Spanish-Mexican classic is the kind of drink that feels both sophisticated and effortless — a little bit sweet, a little bit bold, and topped with a luxurious foam that practically demands a slow sip and a toast.
It starts smooth, thanks to the vanilla-kissed Licor 43, then finishes with the deep, velvety richness of espresso. Shake it up, pour it over ice, and watch as the foam rises to the top like magic — trust us, this one turns heads.
Perfect for celebrations, a dinner party finale or just a little treat-yourself moment on a Tuesday. Cheers!
SERVINGS
1
PREP TIME
5 min
COOK TIME
0 min
For the foam:
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½ ounceLicor 43
-
1 ouncebrewed espresso
-
3 dashesorange bitters
For the cocktail:
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Ice
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1 ounceTequila Blanco
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1 ounceLicor 43
-
1 ouncebrewed espresso
-
½ teaspooncocoa powder
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Cayenne pepper, to taste
Directions
-
1
Place a coupe glass in the freezer at least 15 minutes before making the cocktail.
-
2
To make the foam: In a large glass or jar, combine the Licor 43, espresso, and orange bitters. Using a milk frother, froth the ingredients until light in color, doubled in size, and velvety. Pour the foam into the chilled coupe glass.
-
3
To make the cocktail: Fill a cocktail shaker halfway with ice. Add the Tequila Blanco, Licor 43, and espresso. Shake vigorously until chilled, about 30 seconds.
-
4
Slowly pour the cocktail into the glass with foam, until the foam rises about ½ inch above the rim.
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5
Garnish with a dusting of cocoa powder and cayenne pepper to taste. Serve immediately.
Recipe adapted from: Romandian Mixology