In Mexico, a carajillo is one of the most popular ways to end a meal. It’s simple — Licor 43 and espresso over ice — and it’s sweet, strong and full of coffee. In the early 2020s, it caught on in the US through social media, and it’s now on many Mexican restaurant menus across the country.
From Spain to Mexico
The carajillo began in Spain as a simple drink: hot coffee with a shot of brandy, rum or orujo (a Spanish grape spirit). In some parts of Spain, the liquor is heated with sugar and lemon peel and set on fire before the coffee is added.
There’s a popular story that the name comes from ‘coraje,’ meaning courage, because Spanish soldiers in Cuba drank coffee with rum for courage. It’s a good story, but it’s folk etymology without solid evidence.
Mexico made the drink its own. There, the carajillo usually means Licor 43 — a sweet Spanish liqueur with vanilla and citrus — with espresso, served cold over ice. It’s become one of the country’s go-to after-dinner drinks, often made tableside in restaurants.
Where It Went Viral
As the carajillo grew in Mexico, it also spread to the US. In the early 2020s, TikTok and Instagram creators posted carajillos, often presenting them as an alternative to the Espresso Martini, which was having its own revival. Licor 43 also promoted the drink. Mexican restaurants and cocktail bars across the US added it to their menus. There’s no single viral video to credit.
Why It Works
Licor 43’s vanilla and citrus go well with espresso’s bitterness. The liqueur is already sweet, so you don’t need sugar. Shaking hot espresso with ice makes a creamy foam, much like an Espresso Martini.
Common Mistakes
- Old or cold coffee. Fresh, hot espresso gives the best foam and flavor.
- Weak coffee. Drip coffee is too thin. Use espresso, moka-pot coffee or strong cold-brew concentrate.
- Too much Licor 43. It’s sweet. Equal parts is classic; reduce it slightly for a less sweet drink.
Shaken or Layered
There are two common styles. The shaken version (‘carajillo shakeado’) is shaken with ice and strained over fresh ice, giving a creamy foam. The layered version is built over ice, with espresso poured slowly on top so it floats over the golden liqueur. It’s served layered and stirred at the table.
For a Party
Brew a large batch of espresso or cold-brew concentrate ahead of time and keep it cold. Mix with Licor 43 in a pitcher, then shake each serving with ice for foam. Or simply stir with ice and pour.
The Mocktail: Café Cuarenta
Licor 43 tastes mostly of vanilla, citrus and warm spice. Make a quick syrup with vanilla, orange zest and a cinnamon stick and shake it with espresso. Add a little water to make up for the volume of the liqueur. It tastes like the original and makes the same foam.
Carajillo vs. Espresso Martini
The two drinks are often compared, but they’re quite different:
- Carajillo: Licor 43 and espresso, usually over ice. Sweet, vanilla-heavy, lower in alcohol and very simple.
- Espresso Martini: Vodka, espresso, coffee liqueur and sugar, served straight up in a coupe. Stronger, less sweet and more coffee-forward.
If you find the Espresso Martini too strong or too bitter, the carajillo is worth trying.
Choosing Espresso
Medium- or dark-roast espresso works best. Very light roasts can taste sour against the sweet liqueur. If you don’t have an espresso machine, use a moka pot, an AeroPress or strong cold-brew concentrate.
Enjoy responsibly — must be 21+.
