This take on the carajillo is designed to provide a jolt of energy, a start to one’s night rather than the luxurious (and languid) sips synonymous with drinking the traditional version, which is often served in an oversized snifter so jam-packed with ice that drinking it becomes the activity in and of itself. The tequila brings out spicy, peppery notes in the cocktail; the end result is a drier, more complex take on the classic.
Cicatriz’s Carajillo
Jake Lindeman| Mexico City
Ingredients
Serving: 1
- 1 1/2 ounces reposado tequila, preferably Cascahuín
- 1 ounce cold-brew concentrate (see Editor’s Note)
- 3/4 ounce Licor 43
- 1/4 ounce coffee liqueur, preferably Kahlúa
- 3 drops saline solution (1:4, salt to water)
Garnish: orange peel, expressed and discarded
Directions
- Add all ingredients to a cocktail shaker with ice and shake vigorously.
- Double-strain into a chilled coupe.
- Express an orange peel over the top of the drink, then discard.
Editor's Note
Cold-brew Concentrate
In a small Toddy brewer or other food-safe container, combine 250 grams of fresh, coarsely ground coffee and 1,000 milliliters of room-temperature water.
Steep for 18 hours, then slowly strain through a coffee filter.
Keeps, refrigerated, for 5 to 7 days.