Mexico’s Answer to the Espresso Martini

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

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.