Espresso martinis are still booming, but bartenders are finding new ways to elevate classic coffee cocktails. The Carajillo, which some consider the espresso martini’s “cooler cousin”. The Carajillo, a spanish-inspired cocktail, is often served in Latin America in a small glass that contains both espresso and some type of liquor (usually brandy, mezcal, Licor 43, or rum). This drink is known for it’s simple, yet delicious makeup — and coffee cocktail lovers are quickly catching on.
One Mexican-inspired restaurant in Atlanta, Palo Santo, has crafted it’s own variation of this booming coffee cocktail: the Santo Carajillo. Made with Licor 43, Nixta, Santa Teresa rum, and espresso, this variation of the Carajillo has been a major hit among customers. We chatted with Jess Lyerly, Beverage Director at Palo Santo, to get the scoop on this coffee cocktail trend and how this variation creates a uniquely bold flavor.
The Carajillo trend
“I think that people are gravitating towards espresso cocktails because the espresso martini became such a huge trend,” says Lyerly. “Now that everyone has tried it, they’re looking for something like it but also different – which is where the Carajillo comes in. The Carajillo is like an espresso martini, but what makes it different is the Licor 43. Licor 43 is a Spanish liqueur that gives off a sweet, citrus-vanilla flavor, which pairs perfectly with espresso.”
“Although I did not create the Santo Carajillo for Palo Santo, the creator chose Nixta (a corn liqueur). Licor 43, Santa Teresa Rum, and of course, espresso! The Nixta gives off a caramelized corn flavor, and the rum adds an aged, spiced note – with the four ingredients it makes for a super smooth and delicious cocktail that we then smoke with palo santo to pull it all together,” she shares.
How it compares to an espresso martini
A Carajillo compared to an espresso martini has a little bit more complexity to it because of the Licor 43. Given that the cocktail is already sweet, Lyerly says no extra sugar is needed.
“For a classic Carajillo – it’s just espresso and Licor 43. Super simple, super delicious. Those 2 ingredients shine together, where an espresso martini has more components. I do think that Carajillos have been around for a long time but are just now being discovered. I personally see them sticking around for a very long time,” she shares.
Technique and craft
“The best way to make sure your espresso cocktails are balanced is starting with a good espresso. From there, choosing your spirit – different spirits give off different flavors and sweetness. For the syrup part – it really depends on your taste. For me, a perfect espresso cocktail isn’t too sweet. You still want to taste the espresso and not have it feel like an espresso syrup,” she shares.
“Starting with a quarter ounce and working your way up is the best way to learn what your ideal espresso cocktail should taste like – I personally like just a half ounce. One common mistake that bartenders make when creating an espresso cocktail is making it too sweet or too creamy. An espresso martini doesn’t need baileys or cream, unless that is preferred by the one consuming it. Less is more!”
