Espresso, Licor 43 and smoke
Mezcal Carajillo
The Mexico City after-dinner drink, split with mezcal so the vanilla and citrus of Licor 43 get some grit.
GlassRocks glassMethodShakenTime3 minServes1LevelEasy
Ingredients
- 1 1/2 oz Licor 43
- 1 oz BNAAA Mezcal
- 1 1/2 oz hot espresso (a double shot)
- 3 coffee beans
Made with BNAAA Mezcal, the mezcal in every recipe here.
Method
- Pull the espresso first so it is still hot.
- Shake the Licor 43, mezcal and espresso with plenty of ice for 15 seconds. The heat and the shake build the foam.
- Strain over a large cube.
- Float the coffee beans on the foam.
Tip. Shaken is the Mexico City style. For the layered version, pour the espresso slowly over the back of a spoon onto the liqueur and mezcal.
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