Cold & Bold: Carajillo

La Vuelta España - Stage 21: Madrid.

La Vuelta ends in Madrid with a 15-mile time trial. So I went speedy as well by making a carajillo with Spain’s very own botanical liquor Licor 43. This is not an espresso martini as there is no coffee-flavored liqueur or vodka. It’s a straightforward pick-me-up. A carajillo can be enjoyed warm, earlier in the day, or cold later on (or on hot summer days) like my recipe below.

Carajillo

2 double espressos (or very strong freshly-brewed coffee)
Superfine sugar
100 ml Licor 43

Add a pinch of superfine sugar to a coffee mug.

Brew 2 double espressos (changing the grounds between each double espresso).

Fill a shaker with ice and pour in the espresso and Licor 43.

Cover and shake for 30 seconds.

Pour through a strainer into two rocks glasses.

Allow the drinks to settle for about a minute, then serve.