Piña Carajillo

Licor 43 and mezcal are shaken with pineapple syrup and espresso. This coffee cocktail is served over a large cube with a pineapple-frond garnish.

Piña Carajillo. Rocks glass with a dark espresso-mezcal drink, one large ice cube, tan espresso foam and a pineapple frond.

Active preparation: 5 minutes

Ingredients

  • 15 ml Liber & Co. Pineapple Gum Syrup
  • 45 ml Licor 43
  • 22.5 ml Mezcal
  • 60 ml Espresso, freshly brewed and cooled
  • 1 piece Pineapple frond, for garnish

Instructions

  1. Brew the espresso and let it cool before placing it in a sealed shaker.
  2. Measure the ingredients for mixing into a shaker. Keep Pineapple frond aside for finishing.
  3. Add cubed ice, seal and shake firmly for 10–15 seconds.
  4. Strain into a chilled rocks glass over one large ice cube.
  5. Finish with the listed garnish. Serve promptly.