Carajillo

By Kristina Felix

Published April 18, 2025

Carajillo
Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
Total Time
5 minutes
Prep Time
5 minutes
Rating
5(292)
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
  • 4ounces very strong coffee or espresso, at room temperature
  • 4ounces 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
292 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.

Sharon C

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

Barbara from Ottawa

Divine! I'm famous for my classic Espresso martinis, but I love the sweetness and layers of flavors in this one.

Arturo

Be certain you shake it for the full minute at least to get the appealing looking froth on top. It tastes great.

Tcs

Two once’s of bourbon goes a long way!

Mariah

After having this drink in Mexico, I was smitten. Soon after this recipe popped up and I easily found the licor 43. Obviously a sign that I had to make this at home. I found the 1 to 1 proportion way too sweet, so ended up with something closer to 1 to 4 (licor to coffee) Shaken with the ice was key for the lovely froth. I also discovered that in a pinch I could just pour a splash in my coffee, hot or cold. A little like adding Baileys, but in my opinion, better. Enjoy!

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