Smoky Cocoa Carajillo Cocktail

Name: Smoky Cocoa Carajillo Cocktail
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Cuisine: SPANISH
Ingredients: 2 Tbs. sugar; 1 Tbs. smoked sea salt; 1 tsp. ground cinnamon; 1/2 cup (4 fl. oz./125 ml) water; 1/2 cup (4 oz./125 g) sugar; 2 Tbs. unsweetened cocoa&#8239;powder; 2 cinnamon sticks; 1 orange wedge (if using smoked sea salt rimmer); Ice cubes; 2 oz. (60 ml) Licor 43; 2 oz. (60 ml) chilled espresso; 1 oz. (30 ml) mezcal; 1/2 to 1 oz. (15 to 30 ml) cocoa simple syrup; Dash of orange bitters; Orange peel for garnish (optional); Espresso bean for garnish (optional)

The popular Spanish cocktail known as carajillo combines strong coffee or espresso with Licor 43. Made from 43 natural ingredients, this liqueur boasts smooth vanilla and citrus flavors. In our variation on this chilled pick-me-up, we give the drink smoky notes by adding a shot of mezcal, while simple syrup gets a lift from cocoa powder and a dash of cinnamon. Although it’s optional, the rimmer of sugar, smoked sea salt and cinnamon on the glass lends smoky sweetness as you sip.

Prep Time 10 minutes
Cook Time 5 minutes
Servings 1

Ingredients

For the smoked sea salt rimmer (optional):

2 Tbs. sugar
1 Tbs. smoked sea salt
1 tsp. ground cinnamon

For the cocoa simple syrup:

1/2 cup (4 fl. oz./125 ml) water
1/2 cup (4 oz./125 g) sugar
2 Tbs. unsweetened cocoa powder
2 cinnamon sticks

For the cocktail:

1 orange wedge (if using smoked sea salt rimmer)
Ice cubes
2 oz. (60 ml) Licor 43
2 oz. (60 ml) chilled espresso
1 oz. (30 ml) mezcal
1/2 to 1 oz. (15 to 30 ml) cocoa simple syrup
Dash of orange bitters
Orange peel for garnish (optional)
Espresso bean for garnish (optional)

Directions

To prepare the smoked sea salt rimmer, on a small plate, combine the sugar, smoked sea salt and cinnamon. Set aside.

To prepare the cocoa simple syrup, in a small saucepan over medium heat, combine the water, sugar, cocoa powder and cinnamon sticks and bring to a simmer, stirring until the sugar and cocoa powder dissolve. Remove from the heat and let steep for 15 minutes. Strain the syrup through a fine-mesh sieve into a bowl. The syrup can be stored in an airtight container in the refrigerator for 3 to 5 days. You will need 1/2 to 1 oz. (15 to 30 ml) syrup for this cocktail, depending on your desired level of sweetness.

To prepare the cocktail, if using the rimmer, moisten the rim of a double old-fashioned glass with the orange wedge, then dip the rim into the smoked sea salt mixture.

In a cocktail shaker filled with ice, combine the Licor 43, espresso, mezcal, cocoa simple syrup and orange bitters. Shake vigorously until well chilled and frothy, about 10 seconds. Strain into the glass filled with ice or serve neat. Garnish with an orange peel and an espresso bean. Serve immediately. Makes 1 cocktail.

Williams Sonoma Test Kitchen