The carajillo, with roots in 19th-century Spain, has evolved remarkably in Mexico, now blending espresso and Licor 43 for a modern twist on tradition.
"Fifteen years ago, you had to explain to the bartender what a carajillo was and how to make it. It was seen as an old timer's drink. Today, it’s one of the most popular orders in the city, thanks to la sobremesa." - Carlos Fájer.
Jake Lindeman offers a fresh take on the carajillo: swapping espresso for cold-brew, using reposado tequila, and serving it with an expressed orange peel.
The carajillo's simplicity allows for a wide variety of takes, from mazapán variations to Lindeman's innovative cold-brew tequila version.
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