What Is Carajillo? Spain’s Answer to the Italian Corretto?

Hi! My name is Arne. Having spent years working as a barista I'm now on a mission to bring more good coffee to the people. To that end, my team and I provide you with a broad knowledge base on the subject of coffee.

Our review process | Our team

If you're a fan of boozy coffees, you may have come across carajillo coffee at one time or another. But if you aren't, I bet you're already asking: What is carajillo? Well, keep reading, friend.

If you’re a fan of boozy coffees, you may have come across carajillo coffee at one time or another. But if you aren’t, I bet you’re already asking: What is carajillo? Well, keep reading, friend.

Carajillo coffee embodies that quintessential European tradition of marrying bold, flavorful coffee with alcohol. The Italians do it, the Portuguese do it, the Irish do it and, in this case, so do the Spanish!

So what’s in this Spanish coffee drink, and what makes it so unique? In other words, why should you try it? Let me clue you in!

Overview: What Is a Carajillo?

So, what is carajillo? If you haven’t heard of this Spanish coffee recipe before, you’re in for a real treat!

Carajillo coffee is a slick blend of espresso and liquor. Imagine your regular espresso but with a splash of sweet Spanish liqueur, usually Fernet-Branca or Gallina. Some Spaniards add rum or brandy and even Licor 43 to this coffee cocktail to kick things up a notch.

The carajillo is much like the Italian corretto, which contains espresso with a splash of grappa or sambuca. Or the Portuguese coffee café com cheirinho (espresso with added alcohols, including aguardente, medronho, bagaço and even wine). Unlike espresso martinis, blonde cappuccinos, and other more elaborate coffee cocktails, it’s a simpler boozy coffee with only two ingredients: coffee and alcohol.

The answer to what is a carajillo will vary depending on where in the Spanish diaspora you live. The Spanish use specific liqueurs, such as Fernet-Branca and Gallina, to “correct” this coffee. The Mexicans use Licor 43 to enhance this coffee cocktail (adventurous drinkers add tequila and mezcal even!). The Cubans use rum. Some folks even mix it up with whiskey and cognac.

Carajillo - A Brief History

Whichever alcohol you choose, this classic coffee cocktail is a match made in taste bud heaven! It balances espresso coffee’s rich, robust flavors with the smooth, fiery alcohol bite. Quedelicioso!

Typically an after-dinner coffee or digestif, carajillo is also the go-to anytime you need a little extra something-something. After all, as Red Skelton said, “It’s 5 o’clock somewhere in the world, right?” Enjoy this coffee as a killer mid-afternoon pick-me-up or even a night cap.

I daresay some use it as a hangover cure, a sort of Spanish Bloody Mary. Although Mediterranean coffee cultures would not agree with you on this one (morning is strictly for milky coffees), I’ll drink to that! In short, whenever you feel like your coffee needs a little edge, I’d recommend whipping up a carajillo.

Carajillo: A Brief History

Now, let’s dive into the origins of this coffee cocktail, to better understand the drink. As you might have guessed, the original carajillo hails from Spain.

Legend has it that Spanish soldiers fighting in the 19th century revolutionary wars in Cuba mixed coffee with rum to give them coraje or courage. This later evolved to carajillo. Others say the drink evolved from plantation owners giving their Cuban workers coffee spiked with rum to motivate them.

Other origin stories point to Spain itself. They say that transportation workers in Barcelona, who often didn’t have time to drink coffee and liquor separately, combined the two. As they hurriedly drank their spiked coffee, they uttered to the barista, “Quearaquillo!” which in Catalan means “I’m leaving!” This evolved to carajillo, forever connecting it to the boozy coffee drink.

Still, others claim that the word had more racy Anadalucian origins, resembling the expletive carajo, which means, excuse my French, “screw it!” Baristas in working-class bars here would offer rum, brandy or anise as an accompaniment to morning espressos. Their clientele would reply: “¿Porquéno, carajo?” meaning, “Why not, screw it!”

Over time, the Spanish coffee drink made its mark all over Spain, and Central and South America. And as with everything else, it eventually found its way across the pond to the States. In the 1970s, American restaurateur James Louie changed the drink slightly, adding coffee liqueur, flambéing it and topping it with whipped cream.

But you can still get authentic Spanish carajillo across the States. Cities with a significant Spanish-speaking population like Miami, Los Angeles and New York City love the drink! They offer many Spanish bars, restaurants, and cafes. These, naturally, delight in serving this unique coffee cocktail as an after-dinner digestif.

Carajillo vs Espresso Martini

How does the bold and fiery carajillo compare to the sleek and sophisticated espresso martini? Whatever your preference, these two spiked coffee drinks certainly bring their A-game.

First up, the espresso martini. This coffee cocktail is like the James Bond of coffee cocktails – smooth and stylish. Invented in the 1980s by London bartender Dick Bradsell, it contains freshly brewed espresso, premium vodka, coffee liqueur and simple syrup. Once shaken in a cocktail shaker, these all come together in a sleek martini glass. The result is a smooth, sweet and slightly bitter blend with a frothy crema on top.

Pouring Espresso Martini

On the other hand, we have Spain’s carajillo. Although also served in an old-fashioned glass, the carajillo in no way tastes the same. This Spanish coffee drink is all about rich flavor and fiery passion. It’s much simpler (for starters it doesn’t need a cocktail shaker). But it’s a powerful strong boozy coffee, perfect for anytime you need a little jolt.

To make a carajillo, you begin, as with espresso martinis, with a base of freshly-brewed espresso. But here’s where things take a simple but exciting turn. The addition of Spanish liqueur, brandy or rum elevates this coffee cocktail, mingling with the robust espresso coffee flavor.

So, which one should you choose? If it were up to me I wouldn’t choose at all! But in the event that you need to, I would go for the espresso martini if you’re feeling fancy. It’s perfect for impressing friends or enjoying a night out in style.

In contrast, reach for carajillo coffee when you’re in the mood for something straightforward and bold. Like the Italian corretto, it’s great for a quick pick-me-up or night cap. And it brings a touch of Spanish flair to your coffee game!

Spanish Carajillo Recipe

Now that we know the origins of the carajillo and how it differs from other boozy coffees, let’s learn how to make this bad boy! You don’t need much, just good, honest ingredients to make yourself these Spanish coffee drink recipes.

Coffee for Fully Automatic Espresso Machines

Coffeeness Signature Espresso Blend

Perfectly suited for your Super Automatic Espresso Machine

Notes of Chocolate & Hazelnut

Easy on the stomach

Freshly roasted right in Brooklyn

Medium roast

Discover now

Here’s how to make a carajillo:

Ingredients

  • 1 ounce (30 milliliters) freshly-brewed espresso or other strong coffee, e.g., moka pot coffee or cold brew concentrate

  • 1-2 ounces (30-60 milliliters) sweet Spanish liqueur, e.g. Fernet-Branca or Gallina.

  • 1 ounce premium liquor, e.g., brandy, rum or cognac (optional)

  • 1-2 teaspoons sugar (optional)

  • Small cinnamon stick and/or strip of lemon peel to garnish (optional)

Equipment

  • Espresso machine or other coffee maker

  • Old-fashioned or rocks glass

  • Spoons (for stirring)

Method

Brewing Cuban Coffee in Moka
  1. First things first, grind the best dark-roasted espresso coffee beans using an espresso grinder. Then, whip up a shot of your finest espresso. You want it hot and ready to rock. You may also use decaffeinated espresso if you wish.

  2. If you don’t have an espresso machine, no worries. Use another strong-brew coffee maker, such as moka pot. Remember, drip, French press or pour-over coffee won’t do; only aromatic, robust espresso. Go strong, or go home!

  3. Now, heat up your liqueur. Here’s where it gets fun. Pour only your Spanish liqueur (or liqueur and liquor) into a small saucepan and warm it over low heat. Don’t let it boil – we’re just giving it warmth to bring out those flavors.

  4. Use 1-2 ounces of Fernet-Branca or Gallina 43 for that authentic Spanish flavor. Brandy, rum, or Licor 43 are solid backups if you can’t find these sweet Spanish liqueurs.

  5. Once your liqueur is warm, pour it into a sturdy cocktail or rocks glass. You’re going to want something that can handle the heat. If you’re using sugar, toss it in now and stir it to dissolve.

  6. Now, pour your hot espresso over the liqueur and watch the two meld into a harmony of flavors.

  7. If you’re feeling fancy, toss in a small cinnamon stick or a strip of lemon peel. This isn’t just for looks – it adds a little extra flair to the flavor.

  8. Serve immediately and enjoy!

Mexican Carajillo Recipe

Mexican carajillo, the diaspora version of this coffee cocktail, is also an absolute fiesta in a glass. It differs slightly from the Spanish version in various ways but still retains all the flair and flavor of the original Spanish recipe.

Here’s how to make this Mexico City iced coffee classic:

Ingredients

  • 1 shot of freshly brewed espresso or other strong coffee

  • 1-2 ounces (30-60 milliliters) of Licor 43

  • 1 teaspoon of sugar (optional)

  • 8-10 ice cubes (optional)

  • 1/8 teaspoon ground cinnamon

  • Cinnamon stick and/or lemon peel for garnish (optional)

Equipment 

  • Espresso machine or other coffee maker

  • Old-fashioned or rocks glass

  • Cocktail shaker

  • Cocktail or rocks glass

  • Spoons (for stirring)

Coffee for Espresso Machines Breville

Method

  1. To make a carajillo, Mexican edition, start with a hot, freshly brewed shot of espresso or strong-brewed coffee, such as moka pot coffee or cold brew concentrate.

  2. This is the backbone of your Mexican carajillo, so make it count. You’ll need this espresso or coffee to be robust and flavorful, so choose the best espresso or other coffee beans for this drink.

  3. Let your espresso or coffee cool for a bit. You’ll serve this drink over ice, so you want it to stay cool.

  4. Grab a shaker (or a Mason jar if you’re feeling rustic). Add in the cooled espresso (or coffee) and booze, typically Licor 43. This Spanish liqueur is the star of the show with its sweet vanilla, spice and citrus notes.

  5. If you’re in the mood for a little extra sweetness, you can toss in a teaspoon of sugar at this recipe stage.

  6. Fill the shaker with ice and shake it up as you would for espresso martinis! You want to mix those flavors and get it nice and chilled.

  7. Now, strain your mix into a cocktail glass filled with ice.

  8. Garnish with a cinnamon stick and a sprinkle of ground cinnamon or lemon peel. Don’t skip the ground cinnamon. It adds that extra touch of spice, which is what makes this drink authentically Mexican.

  9. Sip and enjoy!

Pro Tips

  • Serve your carajillo immediately: This drink is best enjoyed hot (or ice-cold), so don’t let it sit around. Make it, drink it, love it!

  • If you’re making the Mexican version, ensure the coffee cools before using it or use cold brew coffee.

  • Use quality ingredients: This isn’t the time for weak coffee or cheap liqueur/liquor. Go for the good stuff, and your taste buds will thank you.

  • Experiment with garnishes: If you’re feeling adventurous, add a little orange peel or a sprinkle of nutmeg.

  • Make it your own: After all, you’re the one drinking it! Jazz things up by topping this Spanish coffee with whipped cream as we do in America.

  • If you’re brave enough, flambe the alcohol for a deeper, more rounded flavor. High-proof rum works best for this style.

Final Thoughts: Carajillo Coffee

I hope you’ve enjoyed reading more about this unique Spanish coffee recipe. Carajillo coffee is that perfect pick-me-up. In fact, it’s a classic after-dinner coffee or digestif that puts Spain on the coffee map.

This coffee cocktail is also great for any time of day, especially when you need a little kick in your cup. The next time you want to impress, whip out this spiked coffee recipe from your repertoire. Your friends (and their taste buds) will thank you for it! ¡Salud!

If you’re a boozy coffee fan, how would you rate the Spanish carajillo? Let’s discuss it in our Coffeeness community section below!

Carajillo FAQ

Carajillo is a bold mix of espresso with a splash of sweet Spanish liqueur typically Licor 43. Some traditions add brandy or rum instead.

Carajillo in Spanish refers to coffee with a shot of liqueur or liquor. Some say the name for this coffee drink came from the Spanish word for courage (coraje) or the expletive, “damn it” (carajo).

An espresso martini is a cocktail consisting of espresso, premium vodka, coffee liqueur and simple syrup, traditionally served in a martini glass. A carajillo is a simpler boozy coffee  made with espresso and a shot of liquor, typically Licor 43, rum or brandy.

A carajillo is perfect for anytime you need a caffeine boost. However, in Spain and the Spanish diaspora, it’s popular as a mid-afternoon pick-me-up, post-dinner digestif or night cap.

Coffeeness US Community Updates
Stay informed about the latest test reports, blog posts and products on Coffeeness.
Please enable JavaScript in your browser to complete this form.
Your coffee expert
Team Image
Arne Preuss

Hi! My name is Arne. Having spent years working as a barista I'm now on a mission to bring more good coffee to the people. To that end, my team and I provide you with a broad knowledge base on the subject of coffee.

More about Arne Preuss

Hi! My name is Arne. Having spent years working as a barista I'm now on a mission to bring more good coffee to the people. To that end, my team and I provide you with a broad knowledge base on the subject of coffee.

More about Arne Preuss

Subscribe
Notify of
guest

0 Kommentare
Newest
Oldest
Inline Feedbacks
View all comments
Table of Contents