According to Food & Wine, the traditional Mexican Carajillo cocktail, often recognized as Carajillo 43 due to the significant component - Licor 43, is a flavorful blend of Spanish herbal liqueur with the intense taste of freshly brewed espresso.

Although brands associate the cocktail as Mexico's iconic drink, competitors like Margarita and Paloma could potentially dispute this claim. Irrespective of the competition, during Mexico City's sublime after-dining experience termed sobremesa, the Carajillo has gained rampant popularity as the chosen after-meal beverage. Dating back to the early 2000s, young party-goers in Mexico City appreciated the sugar-laden espresso cocktail as the preferred drink during vibrant nightlife. Its popularity remains unfettered today with local bars and clubs continuing to serve the preferable indulgence for party enthusiasts. The drink has crossed borders, and in recent times it is not unusual to find a Carajillo on cocktail menus within the United States of America.

Unexpectedly, similar to simple cocktails like the Rusty Nail, Black Russian, and the Stinger, the Carajillo introduces two-ingredient blends that can still offer somewhat complex intricacies. The elements include a botanic liqueur layered in flavor, joined with a robust, freshly squeezed espresso.

The Licor 43, with its enriched honey-sweetened taste, exhibits the robust strength of vanilla bean, and overflows with plant-based ingredients, such as orange zest, nutmeg, cinnamon, and wooden notes. Specifically, the liqueur tones down the acidic sharpness in the espresso. Concurrently, baking spice aromas mixed with mildly menthol characteristics beautifully amplify the coffee tastes.

For optimal results and to appreciate this drink fully, ensure to utilize freshly brewed espresso, and commence concocting the cocktail when the espresso is still warm. Shake it until adequate chillness is achieved, and upon straining, the cocktail will form a textured froth in the glass with an appetizing creamy layer on top.

The recipe is simple, requiring 2 ounces of Licor 43 and 2 ounces of freshly pulled espresso. Combine these two in a cocktail shaker filled with ice, vigorously shake until it achieves a frothy and chilled texture, and then strain it over a large ice cube in a rocks glass.