Mexico’s Answer to the Espresso Martini
The carajillo cocktail stars strong coffee and Spanish liqueur, with notes of warm baking spices
Mexico’s Answer to the Espresso Martini
The carajillo cocktail stars strong coffee and Spanish liqueur, with notes of warm baking spices
By Katie Ayoub
January 9, 2024
By Katie Ayoub
January 9, 2024
The carajillo is a unique cocktail that not only presents a tangible menu opportunity but also underscores the value of exploring global cuisines for creative recipe development. It originally hails from Spain, where it’s served as a spiked hot coffee drink. But it’s the Mexican variation that is gaining momentum on U.S. menus.
Served chilled, this velvety cocktail features strong coffee and Licor 43, a Spanish liqueur with notes of warm spices, citrus and vanilla. The carajillo is a perfect evolution of the red-hot espresso martini, introducing global intrigue for consumers looking for a next-level version of the iconic coffee cocktail. It also opens the door to distinctive maneuvers, including additions like horchata or mezcal, and the transformation from a beverage into a sweet treat.
Riffs on carajillo cocktails are popping up across the country. At Suerte in Austin, Texas, the Carajito includes Licor 43, rum, Fernet Branca Menta, cold brew and spiced cocoa bitters. Mírate in Los Angeles gives the carajillo a signature twist with its Brewjo, made with Licor 43, nitro cold brew and mazapan, Mexico’s popular peanut-based candy.
From Drink to Dessert
Photo Credit: Richard Sandoval Hospitality At d’Leña, Richard Sandoval’s modern Mexican restaurant, the Carajillo Crème Brûlée transforms the coffee drink into a dessert, with Licor 43 poured overtop tableside and lit for dramatic effect.
Given the core ingredients of coffee and spiced liqueur, it’s easy to see how well carajillo morphs into desserts and sweets.
At The Food Box, a premium Mexico-based burger concept with a U.S. outpost in San Diego, the Carajillo Milkshake blends vanilla ice cream with coffee and Licor 43, crowned with a collar of whipped cream and a dusting of chocolate shavings.
The Carajillo Crème Brûlée at Washington, D.C.’s d’Leña offers a great example of a dessert adaptation, dialing up the theatrics with a tableside finish of Licor 43 poured over the dessert, then flamed for added char and excitement.
The carajillo is a unique cocktail that not only presents a tangible menu opportunity but also underscores the value of exploring global cuisines for creative recipe development. It originally hails from Spain, where it’s served as a spiked hot coffee drink. But it’s the Mexican variation that is gaining momentum on U.S. menus.
Served chilled, this velvety cocktail features strong coffee and Licor 43, a Spanish liqueur with notes of warm spices, citrus and vanilla. The carajillo is a perfect evolution of the red-hot espresso martini, introducing global intrigue for consumers looking for a next-level version of the iconic coffee cocktail. It also opens the door to distinctive maneuvers, including additions like horchata or mezcal, and the transformation from a beverage into a sweet treat.
Riffs on carajillo cocktails are popping up across the country. At Suerte in Austin, Texas, the Carajito includes Licor 43, rum, Fernet Branca Menta, cold brew and spiced cocoa bitters. Mírate in Los Angeles gives the carajillo a signature twist with its Brewjo, made with Licor 43, nitro cold brew and mazapan, Mexico’s popular peanut-based candy.
From Drink to Dessert
Photo Credit: Richard Sandoval Hospitality At d’Leña, Richard Sandoval’s modern Mexican restaurant, the Carajillo Crème Brûlée transforms the coffee drink into a dessert, with Licor 43 poured overtop tableside, and then lit for dramatic effect.
Given the core ingredients of coffee and spiced liqueur, it’s easy to see how well carajillo morphs into desserts and sweets.
At The Food Box, a premium Mexico-based burger concept with a U.S. outpost in San Diego, the Carajillo Milkshake blends vanilla ice cream with coffee and Licor 43, crowned with a collar of whipped cream and a dusting of chocolate shavings.
The Carajillo Crème Brûlée at Washington, D.C.’s d’Leña offers a great example of a dessert adaptation, dialing up the theatrics with a tableside finish of Licor 43 poured over the dessert, then flamed for added char and excitement.
About the Author
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]
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