5 Carajillo Variations Worth Making at Home (Beyond the Classic)

If you've made the classic Carajillo and immediately started thinking about what else you could do with the template, you're asking the right questions. The 50/50 structure of espresso and a sweet liqueur is one of the most flexible frameworks in cocktail-making — it accepts substitutions, additions, and riffs without losing its identity.

Here are five variations worth having in your rotation.

The Tequila Carajillo

The most popular Carajillo riff in Mexico right now. Reposado tequila adds an earthy, slightly oaky depth that interacts with espresso in a completely different way than Licor 43 — more savory, less sweet, with a long finish.

Ingredients
1 oz Licor 43
1 oz reposado tequila
2 oz fresh espresso
Ice

Method: Combine all ingredients in a shaker with ice. Shake hard for 15 seconds. Strain into a rocks glass over a large ice cube. Garnish with an expressed orange peel.

Notes: Use reposado, not blanco. Blanco tequila is too herbal and sharp for this application — the aging in reposado softens the agave edge and adds the vanilla and caramel notes that pair well with espresso. 

The Smoky Carajillo (with Smoky Brown Sugar Syrup)

The Full Moon version of the classic — and our personal favorite. Adding Smoky Brown Sugar Syrup introduces a campfire warmth that gives the drink an almost mezcal-like smokiness without requiring a second spirit. This is the version that makes people stop mid-sip and ask what's in it.

Ingredients
2 oz Licor 43
1.5 oz fresh espresso
0.5 oz Full Moon Smoky Brown Sugar Syrup
Large ice cube
Orange peel

Method: Add Licor 43 and syrup to a rocks glass over a large ice cube. Float the espresso over the back of a bar spoon. Express orange peel over the glass and drop it in. Stir once.

Notes: The layered method works especially well here — the visual contrast between the amber Licor 43 and the dark espresso float is striking. If you prefer the shaken version, shake all three ingredients together and strain over a large cube.

The Mezcal Carajillo

For when you want the Carajillo to have an edge. Mezcal brings smoke, minerality, and a complexity that pairs surprisingly well with espresso — the bitterness of the coffee and the smokiness of the mezcal reinforce each other rather than competing. Use a mezcal with fruit-forward notes (rather than a heavily peated one) for the best result.

Ingredients
1 oz Licor 43
1 oz mezcal
2 oz fresh espresso
Ice

Method: Combine in a shaker with ice. Shake for 15 seconds. Strain into a rocks glass over ice. Garnish with an orange peel and a pinch of smoked salt on the rim.

Notes: The smoked salt rim is optional but excellent — it bridges the mezcal smoke and the coffee bitterness and makes the sweetness of the Licor 43 pop.

The Cardamom Carajillo (with Cardamom Vanilla Syrup)

A spiced variation that leans into the aromatic side of the Licor 43. Cardamom Vanilla Syrup amplifies the vanilla notes in the liqueur and adds a floral, warming spice that makes this feel like the cocktail equivalent of a very good cardamom coffee. It's the version to make in winter, or for anyone who loves a chai latte.

Ingredients
2 oz Licor 43
1.5 oz fresh espresso
0.5 oz Full Moon Cardamom Vanilla Syrup
Ice
Pinch of ground cardamom for garnish

Method: Combine all ingredients in a shaker with ice. Shake hard for 15 seconds. Strain into a rocks glass over a large ice cube. Dust lightly with ground cardamom.

Notes: This one works particularly well as a hot drink in winter — combine the ingredients (skip the ice) in a small saucepan over low heat, warm gently, and serve in a heat-safe glass with a cinnamon stick.

The Zero Proof Carajillo

A mocktail version that doesn't compromise. The key is building enough complexity to replace what the Licor 43 brings — vanilla, citrus, sweetness, and a slight viscosity. A combination of Turkish Coffee syrup, a squeeze of orange, and a good non-alcoholic spirit (Lyre's White Cane Spirit or Monday Zero Alcohol Whiskey both work) gets you most of the way there. Plus, at zero proof, there's no reason not to enjoy this one at breakfast!

Ingredients
1.5 oz non-alcoholic spirit (or omit and increase syrup)
0.5 oz Full Moon Turkish Coffee syrup
0.25 oz fresh orange juice
2 oz fresh espresso or cold brew concentrate
Ice

Method: Combine all ingredients in a shaker with ice. Shake hard for 20 seconds — longer than the alcoholic version, to build froth. Strain into a rocks glass over ice. Garnish with an expressed orange peel.

Notes: If you're skipping the non-alcoholic spirit entirely, increase the syrup to 0.75 oz and add a small pinch of orange zest directly to the shaker. The result is sweeter but still genuinely good. Use cold brew concentrate for a smoother, less bitter base.

New to the Carajillo? Start with the classic recipe and full guide before experimenting with variations.