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–+ servings
Carajillo with Tequila and Licor 43 in a coupe glass

Get the Recipe: Carajillo with Tequila

This carajillo recipe combines equal parts espresso, reposado tequila, and licor 43 with a touch of molé bitters and expressed orange for a balanced, yet surprising espresso cocktail.
5 from 1 rating
Yield1 cocktail
Prep15 minutes
Cook2 minutes
Total17 minutes

Ingredients

  • 1.5-2 oz espresso or cold brew concentrate, (about 2 brewed shots)
  • 1.5 oz reposado tequila
  • 1.5 oz Licor 43
  • 3-5 dashes molé bitters, (A.K.A. Aztec Chocolate or Mexican Chocolate Bitters)
  • 1 strip of orange peel, (1in x 3in or 2.5cm x 7.6cm)

Equipment

  • 1 coupe or rocks glass
  • 1 espresso maker optional
  • 1 paring knife
  • 1 cutting board
  • 1 measuring Cups
  • 1 cocktail shaker
  • 1 Hawthorne Strainer
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Instructions

  • Place a coupe or rocks glass in the freezer 15-30 minutes before making the cocktail. While the glass is chilling, fresh brew 2 shots of espresso and set it aside to come to room temperature. It should take about 3-5 minutes.
  • Next, clean the skin of a orange. Then, use a y-peeler or cheese peeler to create a roughly 1in x 3in (2.5cm x 7.6cm) long strip of orange peel. Clean up the edges, shaping the peel into a parallelogram with a knife. Then, create a slit down the center of the peel leaving roughly 1/2in (1.3cm) of clearance at the top and bottom. Set your garnish aside. (If you have mini clothespins the middle slit is unnecessary.)
  • Measure out the tequila and Licor43, pouring each one into the smaller side of the cocktail shaker as you go. Next, pour in the espresso shots and add a few dashes of molé bitters to that same side.
  • Take the chilled glass out of the freezer as well as a large piece of ice. Drop the ice into the other side of the shaker and pour the liquid ingredients over the ice, close the shaker, and shake for 30-45 seconds. Strain into the chilled coupe glass, sans ice, or over a second large ice cube in the rocks glass.
  • Express the prepared orange peel over the drink by holding the top and bottom of peel horizontally and facing out. Squeeze down to release the oils. Rub the outside of the peel against the rim of the glass. Twist the peel after it's expressed and slide it onto the rim of the glass using the slit in the center. (Or pin the expressed orange peel to the glass)

Notes

  • If you forget to chill your glass, just fill it with ice and set it next to your workstation while you prep the cocktail. Dump the ice right before shaking the cocktail to have it ready.
  • If you use crushed ice at any point in this cocktail, it will water the whole thing down. The larger the ice cube(s) you use when shaking or serving, the less surface area there is to melt and dilute your drink. Typically, only very alcohol forward cocktails, like mint juleps use crushed ice.
  • Make sure your espresso shots are cooled before mixing the cocktail or it will dilute the drink too much.
  • If you don’t have access to fresh espresso, swap in cold brew concentrate. It’s easy, already chilled, and just as strong in flavor as espresso.
 

Nutrition

Serving: 1cocktail | Calories: 259kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Sodium: 6mg | Potassium: 50mg | Sugar: 0.4g | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg