Perfect Carajillo: 3 Expert Tricks to Master it
The carajillo is one of those hidden gems in coffee cocktails. At its core, it's a hot espresso or strong coffee mixed with a spirit, typically brandy or rum, served in a small glass for a concentrated, bold flavor experience. But this isn't just a spiked coffee; it's a tradition with regional flair, history, and technique.
Ingredients
- 1 shot 30 ml of espresso (freshly brewed)
- 15 ml 1 tbsp of brandy, rum, whisky, or Licor 43
- 1 tsp sugar optional
- Optional: cinnamon stick lemon or orange peel (for cremaet style)
Instructions
- Preheat the glass:Pour some hot water into your serving glass, swirl it around, then discard. This keeps your drink hot for longer and preserves the aroma.
- Heat the spirit (optional but recommended):In a small saucepan or metal spoon, gently warm your chosen liquor. If you’re using sugar, dissolve it now in the hot alcohol.For cremaet style: Add lemon or orange peel and a cinnamon stick to the liquor. Optionally, flambé it briefly to burn off some alcohol and infuse more flavor.
- Pour the liquor into the preheated glass:Make sure the alcohol is hot but not boiling. This forms the base layer of your drink.
- Carefully add the espresso:Use the back of a spoon to pour the espresso gently over the liquor. This helps create distinct layers: liquor on the bottom, coffee in the middle, crema on top.
- Serve immediately:The drink should be visually layered, hot, and aromatic. No need to stir. Sip slowly and enjoy.