Carajillo
Spanish-Mexican coffee cocktail. E dey very popular for Mexico.
How to make am
- 1Pour Licor 43 into rocks glass with ice.
- 2Add freshly brewed espresso.
- 3Stir am small.
Decoration
Nothing or coffee beans
Story
Carajillo start from Spain, where soldiers for colonial time dey add brandy to coffee for 'courage' (coraje for Spanish, wey change to carajillo). Di drink move go Latin America where e evolve—for Mexico, Licor 43 become di spirit wey dem like, e create di sweet, vanilla smell version wey dem dey serve for restaurants all over di country now. Mexican Carajillo dey give beautiful contrast—bitter, strong espresso meet Licor 43 warm vanilla and citrus sweetness. Dem dey serve am with ice, na both wake-me-up and dessert for one glass. Di cold temperature make am dey refresh even though e rich. Dis cocktail dey attract coffee lovers and people wey dey enjoy drinks after dinner. E perfect after Mexican food, as afternoon treat, or any time wey you need sophisticated caffeine boost. Pro Tips: Fresh, hot espresso na important thing for proper flavor extraction. Pour over ice immediately to shock-chill am. Di 1:1 ratio of espresso to Licor 43 na traditional but you fit adjust am. Some people dey add cinnamon stick as garnish. No use cold coffee—e no go get di same intensity.