My riff on the espresso martini hard shake.
– 40ml Sapling wheat vodka
– 20ml Licor 43
– 10ml Monin vanilla syrup
– two shots WiseCup Colombian espresso
– three drops cacao bitters
– 80ml raw milk
– garnish dark chocolate shavings
Shake with ice, strain into chilled glass. Shave dark chocolate as garnish.
The use of raw milk takes to a whole new level.
My riff on the espresso martini hard shake.
– 40ml Sapling wheat vodka
– 20ml Licor 43
– 10ml Monin vanilla syrup
– two shots WiseCup Colombian espresso
– three drops cacao bitters
– 80ml Jersey milk
– garnish dark chocolate shavings
Shake, strain into chilled glass. Shave dark chocolate as garnish.
For proof of concept I used Grind house espresso blend. My second attempt, WiseCup Colombian espresso.
A noticeable improvement from my proof of concept.
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My riff on the espresso martini hard shake.
– 40ml Sapling wheat vodka
– 20ml Licor 43
– 10ml Monin vanilla syrup
– two shots Grind espresso house blend
– three drops cacao bitters
– 80ml milk
– garnish 80% dark chocolate shavings
Shake, strain into chilled glass. Shave dark chocolate as garnish.
In an espresso martini I use WiseCup Colombian. But for proof of concept I used Grind house espresso blend.
Carajillo lost in the mist of time, is thought to have originated in Cuba, a spirit, rum or brandy, added to a coffee.
More recently, a layered drink, Licor 43 topped with two shots of espresso. On ice, stir. Which begs the question, why go to the trouble of creating a layered drink.
Yesterday in a Portuguese bar, I asked did they have Licor 43 and a Portuguese equivalent to carajillo. The answer to both questions was no.
What could we try? Various possibilities were suggested. Eventually a sweet liqueur was suggested. A shot in an espresso cup, topped up with a shot of espresso. The result, an alcohol fortified espresso. A not unpleasant drink for a cold damp late afternoon as dusk was settling.
Cost of the drink is created for the bar, with helpful suggestions, £1-50.
Today, carajillo with Licor 43.
Chilled cut glass rock glass filled with ice.
– 15ml white tequila
– 45ml Licor 43
– two shots WiseCup Colombian espresso
Then tweak and stir.
– quarter twist salt cellar Himalayan pink rock salt
– 5ml Agave syrup
Surprisingly, not dissimilar to the drink we created in the Portuguese bar the previous evening.
Is it similar to an espresso martini, is it better? No.
Can it be tweaked still further, turned into something akin to an espresso martini? Yes.
That is the experiment for the next day. Create a Licor 43 espresso martini
An espresso martini using Licor 43 in addition to vodka.
– 30ml Licor 43
– 30ml vodka
– two shots of espresso
Add contents, shake vigorously, strain into a chilled martini glass or coup.
Use less vodka, no sugar syrup, substituted with Licor 43.
Served at Olé Olé tapas restaurante.
The espresso martini was created by Dick Bradsell, a famous bartender in London. A bold claim, the carajillo better than an espresso martini. [see The Real Story of the Espresso Martini]
carajillo
But first what is carajillo, and what is Licor 43?
Carajillo has two components, Licor 43 and a shot of espresso. A stratified drink, which may look pleasing, when stirred to drink then not pleasing at all.
Thus the simple answer, is carajillo better than espresso martini, the answe is a definite no.
Licor 43
Licor 43 is a Spanish liqueur,with as you’ve guessed, 43 ingredients.
Olé Olé espresso martini 43
I had never heard of let alone tasted Licor 43 until a few weeks ago.
A few days before Christmas, lunch at Olé Olé tapas restaurante, signature cocktail espresso martini, but what was Licor 43?
Before the cocktail, and after a large glass of excellent red wine (luckily a friend walked in and I filled a glass for her).
Licor 43 served the way I drink coffee liquor. Chilled with ice. Sweet but not unpleasant.
Barman then made an espresso martini 43 using Licor 43, hence the name. Explained derived from carajillo.
It was different let’s say a variation within the espresso martini family. Licor 43 shifted the flavour profile. What also made a difference was orange zest, tapped on the glass to provide a line across the drink.
I did write down the recipe, but could not read what I’d written, and have since lost my notes.
Synchronicity: I had with me a bag of chocolate liqueurs. The first one out of the bag, Licor 43.
White Horse Licor 43 espresso martini
My next encounter was at the White Horse, an espresso martini mixed using Licor 43.
Last week, the White Horse, after a late lunch, accompanied by a beer, preceded by a cocktail at the Strait and Narrow I asked of the vodka used in their espresso martini. Always ask, too many bars use cheap poor quality vodka, though not the White Horse. We don’t, we use Licor 43.
Licor 43 replaces the vodka and sugar? Two drops of cacao bitters were added.
It was an excellent espresso martini, a noticeable difference, chocolate notes.
I would also note, using specialty coffee. Very unusual to find specialty coffee in a restaurant. Sourced from Madame Waffle.
The recipe was explained, but it was getting busy and noisy.
Return visits are in order, try again and write down the recipes. And very important, always credit to who created and where served.
I’m fortunate, as with coffee and baristas, bartenders are happy to share their ideas (if not too busy).
Dan Fellows an improved carajillo
Dan Fellows takes the original two ingredient carajillo and shows how it can be improved, bringing it closer to an espresso martini.
What I find interesting is that three different bartenders, independent of each other, follow the same path when improving a carajillo, and create a cocktail not dissimilar to an espresso martini.
What therefore have we learnt? If we wish to improve a carajillo, turn it into an espresso martini.
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