Espresso 43
A Spanish riff on the Espresso Martini that swaps coffee liqueur for Licor 43. The result is a more complex drink with vanilla depth and subtle herbal undertones complementing the bold espresso. Shaken hard to achieve the signature creamy foam top.
- 1 ozvodka
- 1 ozlicor 43
- 1 ozespresso
- three coffee beansgarnish
- 1Brew espresso and allow to cool to room temperature.
- 2Add vodka, Licor 43, and espresso to a shaker with ice.
- 3Shake vigorously for 20 seconds to build frothy head.
- 4Double strain into a chilled coupe glass.
- 5Garnish with three coffee beans.
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The Espresso 43 is rooted in the tradition of the Carajillo, a coffee-and-spirit drink that spread across Mexico in the 1940s after Licor 43 reached the country. When the Zamora family launched the liqueur in 1946 in Cartagena, Spain, its vanilla-forward profile proved a natural match for bold espresso — a pairing that bartenders in Mexico quickly embraced. The Mexican Carajillo with Licor 43 became a staple of cafés and cocktail bars and later sparked renewed interest in coffee cocktails worldwide. The Espresso 43 builds on that tradition by adding vodka for a longer, more structured drink, bridging the classic Carajillo format with the modern Espresso Martini that took the world by storm in the 2010s.
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