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Licor 43 and fresh espresso over ice: Spain's old coffee-and-courage habit, remade as Mexico's favorite dessert in a glass.
Typical way it's made: 2 oz Licor 43, 1 shot of fresh espresso, built over ice or shaken and strained
Spain has taken coffee with a shot of something for generations; the name is usually traced to 'coraje,' courage, with folk tales of Spanish soldiers in Cuba fortifying their cups. Mexico rebuilt the habit around Licor 43 over espresso and ice, and that version, sweet, cold, and caffeinated, became the standard close to a Mexico City dinner.
Did you know
Licor 43, the yellow vanilla-and-citrus liqueur that defines the Mexican carajillo, has been made in Cartagena, Spain since 1946 and takes its name from its count of ingredients: 43, the full list still a family secret.
Also known as: carajillo 43
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