The Carajillo Cocktail

Throughout my many trips to Mexico over the past couple of decades I was introduced to a simple, yet wonderful after dinner drink, a carajillo. Now a carajillo is a an easy to prepare Mexican cocktail that is normally served as an after-dinner digestif or possibly as a desert course.

Although the drink is originally from Spain, the carjaillo is an integral part of the dinning culture in Mexico. Made with espresso and Licor 43 (which is a sweet Spanish liquor) are served shaken, stirred or poured over ice.

All you really have to do is prepare your espresso, measure out 2 oz and let it cool for a few minutes. Add 2 oz of Licor 43 in a rocks glass and it is simple. Strong coffee can also be used instead.

Now once you have this drink there really is no substitute, espresso martinis’ be damned the carajillo simple wipes the floor with that trendy drink. The problem I can’t seem to get around is why I can’t seem to find that drink served in a restaurant. Just last night at dinner with my wife, I wanted a carajillo and had to settle for an espresso martini. Trust me folks an espresso martini is a very poor substitute for a drink of this caliber.

I’ve decided my new quest is to get a well known restaurant in the area to put this cocktail as a main stay on their drink menu and highly encourage their customers to try it.