This is based on the Mexican Carajillo but modified by our founder Anders Erickson. It can be described as a hybrid of an espresso martini and a traditional Mexican carajillo. The tequila dries out the sweetness from the traditional recipe and yields a balanced cocktail.
Prep Notes (Espresso Pull Suggestions)
This recipe calls for espresso! We may be biased but it is one of our favorite ingredients. This is made with our very own Bartender's Original Blend Whole Bean Coffee.
Follow these steps for the ideal espresso pull:
Grind 18g* of coffee into your portafilter
Distribute the coffee evenly and give it a level tamp
Place cup on scale to weigh out your espresso as it comes out of the machine
Insert portafilter, start timer, and start pulling espresso
Stop shot at 36g**
Timer should read between 25-30s
If under 25s, make grind finer
If over 30s, make grind coarser
Once within these parameters, adjust for taste.
*some machine’s portafilters may call for more or less coffee in the basket. Refer to your manufacturer’s suggested dose.
**This yield should be 2x your dose, ex. if your machine calls for 20g in your portafilter, pull espresso to 40g.
To read more about our suggested espresso pull, check out the guide to espresso here.
Carajillo con Tequila Recipe
We will build this cocktail in a shaking tin.
First add, 1oz. of Licor 43
Next, add 1oz. of Reposado Tequila
Then add the fresh 1.5 oz of fresh espresso.
Add ice and shake for 10-15 seconds.
Double strain into a chilled coupe.
Garnish with a graded coffee bean over top.
Carajillo con Tequila Ingredient List
1 oz. (30 ml) Licor 43
1 oz. (30 ml) Siete Leguas Reposado Tequila (or your favorite reposado)
1.5 oz. (45 ml) fresh Bartender's Original Blend espresso
Grated coffee bean for garnish