Carajillo 43

The signature Licor 43 cocktail that took Mexico by storm. Equal parts espresso and vanilla liqueur are shaken until frothy, creating a velvety coffee drink with sweet botanical notes. Lighter than an Espresso Martini but equally satisfying as an after-dinner indulgence.

The Carajillo 43 is the best-known commercial expression of the Spanish carajillo tradition, pairing espresso with Licor 43 — the vanilla-and-citrus Spanish liqueur produced by the Zamora family in Cartagena since 1946. Diego Zamora Conesa founded the company in Cartagena, in the Murcia region of southeastern Spain, creating a liqueur combining 43 botanicals including vanilla, citrus, herbs, and spices whose formula has remained proprietary since its introduction. The number 43 in the name refers directly to the number of botanical ingredients in the formula. Licor 43 is the best-selling Spanish liqueur by volume and one of the top-selling liqueurs in Spain's domestic market, with significant international distribution. The carajillo itself — espresso mixed with a measure of spirit — has been part of Spanish café culture since at least the late 19th century, with the Licor 43 version becoming the dominant modern expression as the liqueur's sweet, approachable vanilla and citrus character proved particularly compatible with espresso's bitterness. In Mexico, where Licor 43 developed a strong market presence, the Carajillo 43 became fashionable in sophisticated bar and restaurant culture through the 2000s and is often served with a theatrical fire element: the liqueur is poured over ice and briefly ignited before the hot espresso is added, the fire extinguished by the coffee.