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(236)
Comments
Read comments

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
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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.

Ratings

5 out of 5
236 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.

Gablesgirl

I first had this drink at the amazing Entremar in Mexico City. I prefer it over a expresso martini any day.

Cait Boyce

After years of bartending, chef work and being in every state in Mexico, my recipe includes mescal. 1 oz. Licor 43, .5 oz. Mescal, Double shot of espresso and folded heavy crema…

Mary Ellen

This drink is tailor-made for me. I always have Licor 43 on hand to make tropical rum cake (I use half rum and half Licor 43 for a more complex flavor), and I also always have cold coffee concentrate in the fridge. This is a tasty drink and makes me think of coming up with a chocolate rum cake recipe featuring espresso or coffee concentrate and Licor 43 along with the rum.

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