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Frothy carajillo with tequila in a rocks glass, garnished with an expressed orange peel and a hint of molé bitters.

Elevated Carajillo With Tequila

Rebecca Blumer
Experience the ultimate digestivo with this elevated carajillo with tequila. Featuring robust espresso, sweet Licor 43, and reposado tequila, it is perfectly balanced and hard-shaken for a rich crema.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 40 minutes
Course Cocktail, Drinks
Cuisine Mexican
Servings 1 drink
Calories 335 kcal

Equipment

  • Cocktail shaker
  • Hawthorne strainer
  • Rocks glass
  • Espresso machine

Ingredients
 

  • 1 ounce espresso
  • 2 ounces Licor 43
  • 2 ounces reposado tequila or mezcal
  • Edible marigolds for garnish (optional)

Instructions
 

Pull the espresso and cool it

  • Pull a 1 ounce shot of espresso with your preferred machine, then let it sit for 3 to 5 minutes until it is closer to room temperature. This small pause prevents the hot espresso from melting the ice too fast and stealing your crema.

Build the shaker

  • In a cocktail shaker, pour in the 2 ounces of Licor 43 and 2 ounces of reposado tequila or mezcal, then add the cooled espresso.
  • Add 2 drops of 20% saline solution and 2 dashes of molé bitters to round out the bitterness and bloom the chocolate-spice notes.
  • Add plenty of ice to the shaker, enough that it sounds packed and heavy when you lift it, ensuring better chill and texture.

Hard shake, then strain and finish

  • Seal the shaker and hard shake vigorously until the outside feels frosty-cold. This intense agitation is what whips air into the espresso for a thick crema.
  • Using a Hawthorne strainer, pour over fresh ice into a rocks glass, aiming for a smooth, foamy top. Express an orange peel over the foam, then garnish with coffee beans or edible marigolds if desired.

Notes

Ice Tip: Use a large, clear ice cube in the rocks glass to chill the cocktail slowly, ensuring the drink stays rich instead of becoming watery.
Make-Ahead Tip: For parties, use cold brew concentrate instead of fresh espresso. It keeps the process fast and consistent without the risk of over-dilution from hot coffee.
Spirit Choice: Stick to reposado or añejo tequila. Blanco tequila has herbal notes that clash with the roasted coffee, while aged tequilas melt beautifully into the vanilla and oak flavors.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 335kcalCarbohydrates: 22gSodium: 5mgPotassium: 30mgSugar: 22gCalcium: 2mg
Keyword carajillo with tequila
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