Campfire Carajillo

by James Stevenson

After spending so much time in Mexico City with our friend Walter we got very accustomed to the Carajillo cocktail. It is a classic coffee cocktail in Mexico and is enjoyed primarily as an aperitif after a meal, but also intermittently throughout the day by some; there are even café’s that have menus dedicated to them. The classic concoction is so basic and delicious, comprised simply of Licor 43 and fresh espresso, which is shaken with ice and dumped into a double old-fashioned glass.

We wanted to keep our cocktail simple as well while paying homage to our favorite Mexican aperitif, yet bringing something new to the party. I’m sure we aren’t the first to introduce the bright lemongrass notes and soft smokiness from an espadin mezcal to the drink, but this was what sprung to mind when we thought of a simplistic modification on a delicious libation that really doesn’t need modifying. It all came together luxuriously and the addition of the cinnamon smoke at the end brings a great rounding aromatic that intrigues the senses.

Recipe:

  • 5 ounces Licor 43
  • 1 ounce Mezcal Espadin
  • 1 ounce Espresso

Method:

  1. Combine all ingredients in a cocktail shaker with ice
  2. Shake to chill and combine ingredients
  3. Strain into a double old-fashioned glass over an ice cube
  4. Smoke with cinnamon bark or torch a cinnamon stick for aromatics
  5. Garnish with an edible flower

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