Cafe 43 Classic: How to Make a Carajillo 43

A cafe 43, better known as a carajillo 43, is a simple coffee cocktail of freshly brewed espresso and Licor 43, a sweet Spanish vanilla-and-citrus liqueur, usually served over ice. The popular Mexican-style version uses about 1.5 oz (45 ml) of Licor 43 and 1.5 oz (45 ml) of espresso, shaken hard with ice until frothy and strained into a short glass. In Spain, the original carajillo is hot coffee with a splash of brandy or rum.

This recipe contains alcohol and is for adults of legal drinking age (21+ in the US). Please drink responsibly.

What Is a Cafe 43 (Carajillo 43)?

The carajillo began in Spain as a working person’s coffee: a small cup of strong coffee “corrected” with brandy or rum, much like Italy’s caffè corretto. Its name has several origin stories, and none is proven, so we will not pick one.

The version most Americans now know took shape in Mexico, where espresso meets Licor 43 over ice. It is a popular after-dinner drink there, often served in restaurants after a long meal. Bartenders and home cooks often call it a carajillo 43 or just “café 43” after the liqueur.

About Licor 43

Licor 43 is a golden liqueur produced in Cartagena, Spain, by Diego Zamora S.A., which released it in 1946. It takes its name from the number of ingredients said to go into its secret recipe. Vanilla leads, with citrus and warm spice behind it, and it is bottled at 31% alcohol by volume. That sweetness is why the carajillo 43 needs no added sugar.

For a wider look at how coffee fits into daily life in Spain, from café con leche to café bombón, read our guide to Spanish coffee culture.

Mexican-Style Carajillo 43 Recipe (Shaken Over Ice)

Ingredients (1 drink)

• 1.5 oz (45 ml) Licor 43
• 1.5 oz (45 ml) freshly brewed espresso (a generous double shot)
• Ice, plus fresh ice for serving
• Optional garnish: 3 coffee beans or a strip of orange peel

Steps

1. Chill the glass. Fill a short rocks glass with ice and set it aside.
2. Brew the espresso. Pull it fresh; the hot coffee hitting ice is what creates the foam.
3. Shake. Fill a cocktail shaker two-thirds with ice. Add the Licor 43 and the hot espresso. Close tightly and shake hard for 12–15 seconds, until the outside of the shaker feels very cold.
4. Strain. Dump the ice from your glass, add fresh ice, and strain the drink over it. A creamy layer of foam should settle on top.
5. Garnish with coffee beans or an orange twist and serve right away.

The poured version

Many restaurants serve it in two parts: a glass of Licor 43 over ice, with the espresso in a small cup on the side. You pour the coffee in yourself and stir, watching the layers swirl together. It is less foamy but a lot of fun at the table.

Carajillo Ratios: Finding Your Balance

There is no single correct ratio. Licor 43 is sweet, so the ratio decides whether the drink tastes like dessert or like coffee.

The Spanish Original: Carajillo With Brandy or Rum

In Spain, a carajillo is usually served hot, in a small glass or cup, and it is made in seconds:

1. Brew 1–1.5 oz (30–45 ml) of hot espresso into a small heatproof glass.
2. Add 1/2–1 oz (15–30 ml) of Spanish brandy or rum.
3. Sweeten with a little sugar if you like, and stir.

Some people warm the spirit first or flavor it with lemon peel and a few coffee beans. The result is drier and more warming than the Licor 43 version, a classic way to finish a long lunch.

Technique Tips for a Better Carajillo 43

• Use fresh espresso, not leftover coffee. Hot, fresh crema is what turns into the silky foam on top.
• Shake hard. A lazy shake gives a flat, watery drink. Think vigorous and short.
• Fresh ice to serve. Shaker ice is partly melted and dilutes the drink too fast.
• No espresso machine? Use 1.5 oz (45 ml) of strong moka pot or AeroPress coffee. Cold brew concentrate works too, but makes less foam.
• Pick a bold coffee. Chocolatey dark roasts stand up to the liqueur’s sweetness. Bright, fruity coffees can clash with it.

The shaken style has a cousin in Italy’s alcohol-free caffè shakerato, and if you enjoy coffee cocktails, the story of the espresso martini is worth a read. For guidance on combining the two, see mixing caffeine and alcohol.

Zero-Proof Carajillo 43 Alternative

For a non-alcoholic version with the same vanilla-citrus feel:

Ingredients

• 1.5 oz (45 ml) freshly brewed espresso
• 1/2 oz (15 ml) vanilla syrup
• 1 small strip of orange peel
• A tiny pinch of ground cinnamon
• 1 oz (30 ml) cold water or milk (optional, for length)

Steps

1. Twist the orange peel over the shaker to release its oils, then drop it in.
2. Add the espresso, vanilla syrup and cinnamon with plenty of ice.
3. Shake hard for 12–15 seconds and strain over fresh ice.

Make your own syrup with our homemade coffee syrups guide, and find more ideas in our coffee mocktail recipes.

Cafe 43 FAQ

What does a carajillo 43 taste like?

Like sweet iced espresso with strong vanilla, a hint of citrus and a creamy foam cap. It is richer and sweeter than a plain iced espresso.

Is a carajillo served hot or cold?

Both. The Spanish original is usually hot with brandy or rum, while the Mexican Licor 43 version is served over ice, either shaken or poured.

Can I use decaf espresso in a carajillo?

Yes. Decaf works well and is a smart choice late in the evening. Shake it fresh just like regular espresso to get the foam.

How much alcohol is in a carajillo 43?

Licor 43 is 31% ABV, so a 1.5 oz (45 ml) pour holds about 0.47 oz (14 ml) of pure alcohol, a little under one US standard drink. Enjoy it as a cocktail and plan your evening accordingly.

Start With a Great Shot

A carajillo has just two main ingredients, so the espresso matters. Our 6 Bean Blend brings dark, full-bodied depth, the Italian Roast adds extra-dark intensity that cuts through sweet liqueur, and Decaf Espresso keeps late-night carajillos easy. Every Feel Espresso order is roasted 1–5 days before delivery, so your crema shakes up thick and fresh.