Carajillo is a traditional Spanish coffee-based drink that combines strong coffee with a shot of alcohol, most commonly brandy, whisky, or a local liqueur such as Licor 43 or rum. It is particularly popular in Spain and various Latin American countries, where it is enjoyed as a warming and invigorating beverage, often after meals or during social gatherings. The origins of the Carajillo are said to date back to Spain’s colonial era in Cuba. According to legend, Spanish soldiers would mix coffee with rum to give themselves “coraje” (courage) before going into battle, which is believed to be the root of the drink’s name—deriving from “corajillo,” a diminutive form of “coraje.” Over time, this was shortened to Carajillo. The tradition made its way back to Spain and evolved regionally, especially in Catalonia and Valencia, where it became a staple of local café culture.
Flavor:
Carajillo offers a rich, bold taste with the deep, roasted flavors of espresso mingling with the warmth and spiciness of the alcohol.
IBA Category:
Not listed.
Ingredients:
1 shot (about 1.5 oz) of espresso or very strong coffee
1 to 1.5 oz of your preferred spirit (common choices: Licor 43, brandy, rum, or whisky)
Optional: sugar, lemon peel, cinnamon stick, coffee beans (for flambé method)
Recipe:
Simple Method:
Brew a fresh shot of espresso or make a small, strong cup of coffee.
Pour the hot coffee into a heatproof glass.
Add the spirit of your choice directly into the coffee.
Stir gently and serve immediately.
Flambé Method (for extra flavor):
In a heatproof glass, add the spirit, 1 tsp of sugar, a strip of lemon peel, and a small piece of cinnamon stick.
Carefully ignite the alcohol with a long lighter or match, allowing it to flambé for about 30 seconds. Gently swirl the glass to caramelize the sugar and infuse the flavors (exercise caution!).
Extinguish the flame by placing a saucer over the glass.
Add a freshly brewed shot of espresso.
Stir and enjoy.
Modern Mexican Style (to serve cold):
Fill a glass with ice.
Pour in 1 to 1.5 oz of Licor 43 (or other liqueur).
Add a fresh shot of hot espresso over the ice.
Stir and serve.
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