Souffléed Carajillo

The carajillo, a popular coffee-based cocktail in Spain and Latin America, gets a dramatic makeover with a towering, fluffy head made from emulsified egg whites, evoking the image of a soufflé. If you’d like to create astunning ombré effect, don’t shake the Licor 43 and espresso together with ice; instead, using a spouted jigger, carefully pour the Licor 43 through the foamy divot, followed by the espresso, then garnish and serve as directed.

Ingredients:

For the soufflée:

  • 1 egg white
  • 1 tsp. brown sugar
  • 1 oz. (30 ml) water
  • 1/2 oz. (15 ml) espresso (about 1/2 shot)


For the cocktail:

  • 1 oz. (30 ml) chilled Licor 43
  • 1 oz. (30 ml) chilled espresso (about 1 shot)
  • 3 dashes orange bitters
  • Orange peel for garnish
  • Ground coffee or coffee beans for garnish

Directions:

In a cocktail shaker, combine the egg white, brown sugar, water, espresso and 1 ice cube. Shake vigorously until the ice cube has fully dissolved and the egg has emulsified (the harder you shake, the thicker the foam), about 1 minute. Pour the foam into a chilled cocktail glass. Using the back of a bar spoon, make a small divot in the center of the foam.

In a cocktail shaker filled with ice, combine the Licor 43 and the espresso. Shake until well chilled. Using a jigger with a pour spout, pour the cocktail into the divot. Garnish with an orange peel and a dusting of ground coffee or coffee beans. Serve immediately. Makes 1 drink.

Williams Sonoma Test Kitchen