Carajillo

Two coffee cocktails that have little in common apart from the espresso. The Carajillo consists of two things, 4.5 cl Licor 43 and a double espresso, poured over a large ice cube and ready in a minute. The Espresso Martini is made with vodka, coffee liqueur, espresso, and syrup, shaken vigorously, and served in a chilled coupe with a crema foam head. In terms of flavor, the Carajillo is sweeter and more vanilla-forward, while the Espresso Martini is drier and more coffee-forward. One is an after-dinner drink, while the other is usually enjoyed at the start of the evening.

In Mexico, Licor 43 is the standard, and it’s the version you see everywhere: 43 botanicals, plenty of vanilla, and enough sweetness to balance espresso’s bitterness. In Spain, where the drink originated, it’s made simply with brandy, often brandy de Jerez, and sometimes rum or anise liqueur. That Spanish version is drier, warmer, and usually served with hot coffee rather than over ice. In that case, use 3 cl of brandy in a small cup of coffee, optionally with half a sugar cube. Two drinks, one name, both worth trying.

Want foam? Shake it. Add 4.5 cl Licor 43 and a fresh double espresso with plenty of ice to a shaker and shake vigorously for fifteen seconds; then strain into a chilled glass. The oil from the espresso emulsifies and creates a dense, light-brown head that lasts for a few minutes. This version is colder, airier, and goes down faster than the one with the large ice cube, where the layers remain visible. In Mexican bars, you’ll see both versions on the menu alongside each other. Serve immediately, as the foam settles quickly.

A moka pot comes closest: use 4 cl of what it produces and you’ll have virtually the same concentration. An Aeropress with a double dose of coffee and little water also works. Instant espresso is an emergency solution that turns out surprisingly acceptable, provided you make it strong with 2 grams per 4 cl of water. What doesn’t work is regular filter coffee, because it’s too thin and acidic and disappears completely behind the liqueur. Cold brew is the best alternative if you want to keep it cold: use 6 cl instead of the espresso.

A carajillo 43 is so called because Licor 43 is the standard liqueur; the name of the bottle refers to the 43 ingredients used to make it. Keep the bottle in the refrigerator, because the temperature difference with the fresh espresso is exactly what keeps the layers separated in the glass. A chilled liqueur also lets the crema float longer. Do not replace it with vanilla syrup: it lacks the alcohol and spice, making the carajillo cocktail flat and sticky. Measure out 4.5 cl with a jigger, because it is easy to pour too much by eye.

Spanish coffee carajillo is served hot and in a small glass so it does not cool halfway through. Rinse the glass with hot water first, because the temperature drops immediately in a cold glass. Pour the brandy into the coffee, not the other way around, so the layer of crema on the espresso stays intact. When making carajillo coffee for the first time, feel free to leave out the sweetener at first and taste it; the brandy already adds roundness. In Spain, it is often served with a strip of lemon peel or a cinnamon stick.