Bourbon Carajillo

A boozier, more robust take on the classic Carajillo that splits the sweetness of Licor 43 with bold bourbon. The whiskey adds warmth and depth while aromatic bitters bring spicy complexity to this sophisticated coffee cocktail.

The Bourbon Carajillo combines the American bourbon tradition with the Spanish café custom of adding a measure of spirit to espresso — a pairing that is as straightforward as it is satisfying. The carajillo has been served in Spanish cafés for generations, particularly as an after-dinner digestivo or mid-morning fortifier in the tradition of coffee paired with a short measure of spirit. The word's etymology is popularly traced to the Spanish coraje (courage), with various colorful legends about colonial soldiers fortifying themselves before battle, though professional etymologists consider the word's exact origin uncertain. What is documented is the tradition itself: bars across Spain, Latin America, and Spanish-speaking communities worldwide have served espresso with a measure of rum, anise liqueur, brandy, or whiskey since at least the early 20th century. In Mexico, the carajillo is typically made with Licor 43 — the vanilla-and-citrus Spanish liqueur produced by the Zamora family in Cartagena since 1946 — poured over ice with espresso, a combination that became fashionable in Mexican restaurants internationally from the 2010s onward. The bourbon version substitutes American whiskey for the traditional Spanish or Mexican spirit, the bourbon's vanilla and oak notes complementing espresso's roasted bitterness in a way that echoes the relationship between coffee and whiskey in Irish Coffee, though without the cream.