An espresso cocktail with Licor 43, served over ice.
About this recipe
The Mexican carajillo is a coffee cocktail made with espresso and Licor 43 (Cuarenta y Tres), served over ice. Though it has Spanish roots, the Mexican version with Licor 43 has become the country's most popular after-dinner drink and digestif.
History & Origin
The carajillo has Spanish origins, where it was prepared with brandy from the 19th century onwards, but the Mexican version made with Licor 43 is a modern creation that became popular in Mexico City restaurants in the 2000s. It is said that a bartender at the restaurant Tezka was the first to substitute brandy with Licor 43, creating a combination that went viral. Today it is impossible to find a high-end Mexican restaurant that does not have it on the menu. The name 'carajillo' supposedly derives from 'coraje' (courage), as Spanish soldiers in Cuba would drink it to steel their nerves.
Estimated cost
£13.33
Total cost
£13.33
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
116
Calories
1g
Protein
25g
Carbohydrates
3.5g
Fat
2g
Fibre
27mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepara un espresso doble well cargado. Deja enfriar un par de minutes (no should be hirviendo).
- 2
Llena un vaso old fashioned o copa de balón with the cubes de hielo.
- 3
Vierte el Licor 43 on el hielo.
- 4
Slowly add the espresso, pouring it over the back of a spoon so that it blends gently with the liqueur.
💡 The key is that the coffee is cold enough not to melt the ice immediately. The classic ratio is 2:1 (coffee to liqueur).
- 5
Revuelve suavemente a time y sirve inmediatamente. No necesita sugar; el Licor 43 aporta all la dulzura necesaria.
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