The recipe
for your table
Fill a tumbler with one large ice cube and pour the Licor 43 over it.
Pull a fresh double espresso.
Slowly pour the espresso over the ice — the crema will remain on top.
Serve immediately; the guest can stir it themselves, or not (it can also be shaken with ice, creating a frothy ‘carajillo shakerato’).
The story
The carajillo began in Spain as a workers’ coffee with a splash of brandy — the name is thought to come from ‘coraje’, meaning courage. Spanish migrants brought the custom to Mexico, where the local favorite Licor 43 (the vanilla liqueur from Cartagena made with 43 ingredients) replaced the brandy and the cocktail came to be served over ice. In this form, the Carajillo became the signature digestif of Mexican dining culture and began its global rise around 2020, riding the wave of espresso martini mania. Faster and simpler than the latter — and, according to fans, at least as good.
The right glass
The Carajillo is served in a low, clear glass that keeps the layers visible: golden yellow at the bottom, dark above, with crema as the crown. A compact 25 cl tumbler is perfect; if you’re serving it as a digestif, choose a generous liqueur glass. Thick, clear glass with one large ice cube makes the most striking presentation — and slows the melting process. For a tumbler that comfortably fits one large ice cube, take a look at our old fashioned glasses.
RCR Etna Tumbler 25 cl (6 pieces)
Nude Glass Primeur Liqueur Glass 10 cl (6 pieces)
Both sets — €80.95 together, free shipping from €50.
Variations & twists
Shaken with ice (“shakerato”), it develops a foam cap like an espresso martini; served layered, it remains a visual spectacle. In Spain, it’s still made with brandy—warmer and drier. Add a scoop of vanilla ice cream to complete the dessert. Looking for more inspiration? Browse all 80 cocktail recipes.
Servingtip
Serve it “layered” and let your guest stir it themselves—so they first taste the liqueur, then the coffee, and finally the perfect blend. It’s also delicious as a dessert substitute after an elaborate dinner.
Carajillo or Espresso Martini
Two coffee cocktails that have little in common apart from the espresso. The Carajillo consists of two ingredients, 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 with a crema foam in a chilled coupe. 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; the other is usually enjoyed at the start of the evening.
Licor 43 or Spanish brandy
In Mexico, Licor 43 is the standard, and that’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 simply made with brandy, often Jerez brandy, and sometimes rum or anise liqueur. The Spanish version is drier and warmer, and is 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.
The carajillo shakerato
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, creating a dense, light-brown foam 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 side by side. Serve immediately, as the foam quickly subsides.
Without an espresso machine
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 brew it strong using 2 grams per 4 cl of water. What doesn't work is regular filter coffee, as 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: 6 cl instead of the espresso.
Frequently asked questions
What is a Carajillo?
A Carajillo is coffee with liqueur: 4.5 cl of Licor 43 poured over a large ice cube, with a fresh double espresso slowly poured over it. The vanilla-sweet Spanish liqueur and the bitter coffee balance each other's sharp edges. In Mexico, it is the traditional end to a good lunch.
Which liqueur do you use for a Carajillo?
Licor 43, the vanilla liqueur from Cartagena made with 43 ingredients, is the standard in the Mexican version. In Spain, they still make carajillo with brandy, which produces a warmer, drier drink. The liqueur is the main flavor here, so don't simply replace it with something else.
What is the difference between a Carajillo and an Espresso Martini?
A Carajillo has two ingredients and no shaker: Licor 43 and espresso over ice. An Espresso Martini is made with vodka, coffee liqueur, and espresso and is shaken until a layer of foam forms. If you do want foam, shake the Carajillo with ice; this is called a carajillo shakerato.
Which glass do you use for a Carajillo?
A compact tumbler of around 25 cl or a generous liqueur glass works best. Thick, clear glass with a large ice cube keeps the layers visible, from golden yellow at the bottom to the crema on top, and lets the ice melt slowly. See our liqueur glasses.
Everything for your bar,
to one address
Glasses in hospitality quality, supplied as a set. Order today, delivered quickly.
Shop the glasses →