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Iced Carajillo CocktailIced Carajillo Cocktail

Iced Carajillo Cocktail

Move over, espresso martini;, there’s a new It Girl in town. This cocktail uses Licor 43 and espresso to create a foamy, velvety take on a coffee cocktail. This iced cocktail is a classic in Spain and Mexico, but it’s sure to become a favorite in your kitchen too. It’s perfect for brunch, celebrating or just because.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Iced Carajillo Cocktail
Iced Carajillo Cocktail
Prep Time5 Minutes
Servings1
0
Ingredients
FOR THE FOAM: ½ ounce Licor 43 Cuarenta Y Tres Original Liqueur
1 ounce brewed espresso
3 dashes orange bitters
FOR THE COCKTAIL: Ice
1 ounce Tequila Blanco
1 ounce Licor 43 Cuarenta Y Tres Original Liqueur
1 ounce brewed espresso
½ teaspoon cocoa powder
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. 
  5. Garnish with a dusting of cocoa powder and cayenne pepper to taste. Serve immediately.
5 minutes
Prep Time
0 minutes
Cook Time
1
Servings

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. 
  5. Garnish with a dusting of cocoa powder and cayenne pepper to taste. Serve immediately.