‘The perfect serve for a warm afternoon’: Cometa's carajillo . Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. View image in fullscreen ‘The perfect serve for a warm afternoon’: Cometa's carajillo . Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis. The good mixer Cocktails Cocktail of the week: Cometa’s carajillo – recipe The classic Mexican combo of espresso and Licor 43 gets a shot in the arm with a decent hit of cold-brew coffee liqueur
Prefer the Guardian on Google T he carajillo is a ubiquitous drink found across Mexico, and it comes in many forms. Some bars simply pour espresso over ice and add a shot of Licor 43 , while others shake coffee with the liqueur and serve it straight up. Whatever the variation, the non-negotiables are coffee and Licor 43. Our version takes those two core ingredients and lengthens the drink with a light, delicious cold-brew coffee liqueur. It’s the perfect serve for a warm afternoon, a sweet after-dinner treat or an uplifting nightcap.
25ml coffee liqueur – we like Black Twist 25ml shot brewed espresso , cooled and chilled 25ml Licor 43 1 pinch flak y sea salt , to taste
Measure all the liquids into a cocktail shaker, add a generous scoop of ice and shake vigorously. Double-strain into your glass of choice, garnish with a light sprinkling of flaky sea salt and serve neat.
Tom King, head bartender, Cometa , London W1