About
The Carajillo is one of the most popular drinks in Mexico for good reason. It is simple, comforting, and just works. The classic version is nothing more than espresso and Licor 43, a Spanish vanilla-spiced liqueur. I went with rum here instead of tequila to tie it back to the Coquito.
For the foam, I used my banana-forward take on Coquito, a creamy coconut cocktail from Puerto Rico where nearly everyone has their own version, though a classic Coquito works just fine too. Banana, coffee, and rum already speak the same language.Cheers y’all!
Ingredients
- 1 oz · 30 mloverproof rum (I used Smith and Cross)
- 1 oz · 30 mlLicor 43
- 1½ oz · 45 mlespresso
- banana coquito foam
- freshly grated nutmeg, to garnish
Method
- 1
Add the rum, Licor 43, and espresso to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Top with banana Coquito foam.
- 5
Garnish with freshly grated nutmeg.
Banana Coquito Foam
- 2 oz · 60 ml. banana Coquito
- 1 tsp · 5 ml. cinnamon or vanilla syrup
- 1 oz · 30 ml. heavy cream (optional, if needed to thicken)
- 1
Combine all ingredients.
- 2
Froth until thick and pillowy.
anatomyofadrink.com/cocktails/banana-coquito-carajillo