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–+ servings

Coconut Carajillo Cocktail

Coconut Carajillo Cocktail Recipe
A tropical twist on the classic carajillo—bold espresso, Licor 43, coconut liqueur, and a touch of rum shaken icy-cold for a smooth, lightly sweet coffee cocktail.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Espresso machine or cold brew maker
  • Cocktail shaker
  • Jigger
  • Bar spoon
  • Strainer
  • Rocks glass
  • Ice cubes

Ingredients

  • 1 oz espresso or cold brew concentrate
  • 1 oz Licor 43 Spanish vanilla-citrus liqueur
  • 1 oz coconut liqueur
  • 0.5 oz light rum or dark rum for more depth
  • 0.5 oz simple syrup optional, to taste
  • ice cubes for shaking and serving
  • toasted coconut flakes or coffee beans, for garnish

Instructions

  • Brew a fresh 1 oz shot of espresso (or prepare cold brew concentrate) and let it cool slightly.
  • Fill a cocktail shaker halfway with ice.
  • Add espresso, Licor 43, coconut liqueur, rum, and simple syrup (if using).
  • Shake hard for 10–15 seconds until the shaker turns frosty.
  • Strain into a chilled rocks glass over fresh ice.
  • Garnish with toasted coconut flakes or a few coffee beans. Serve immediately.

Notes

Skip the syrup if the liqueurs make it sweet enough. Dark rum adds caramel notes. For a lighter variation, use coconut water in place of coconut liqueur; for extra creaminess, add a small splash of coconut milk. Shake and serve right away to keep the coffee aroma vivid and a light foam on top.