Carajillo

The Carajillo traces its roots to 19th century Cuba, where Spanish soldiers mixed rum into their coffee for a boost of coraje — courage — before battle. The name is believed to come from that word. From Cuba the drink spread through Latin America, picking up local variations: brandy in Colombia, rum in the Caribbean, whatever was behind the bar everywhere else. When Licor 43 hit the market in 1946, Mexico was the first country to adopt it as the spirit of choice for the Carajillo, and the modern version of the drink was born. Today the Carajillo is a fixture on virtually every cocktail menu in Mexico City and a staple post-dinner drink from Tijuana to the Yucatán. Licor 43 gets its name from the 43 natural ingredients used to make it — a proprietary blend of citrus, fruit juices, vanilla, and spices developed by the Zamora family in Cartagena, Spain. Its sweet, vanilla-forward profile balances the bitterness of the espresso perfectly. The 50/50 ratio is the standard — equal parts espresso and Licor 43. Some bartenders go 2:1 espresso-heavy for a stronger coffee character. The shake is non-negotiable: it creates the signature frothy top and chills the drink evenly. Never pour hot espresso directly into the shaker — let it cool first or you risk excessive dilution and steam pressure. The three coffee bean garnish is a tradition borrowed from Italian coffee culture, where the beans represent health, wealth, and happiness.