SONORAN CAFE

The classic Mexican after dinner ritual of liqor 43 and espresso is given an upgrade with the inclusion of the smooth and rich character of Kilinga’s Reposado Bacanora.

Its rich complexity from extra time in small barrels pairs well with the dark and bitter notes of espresso, and the sweet citrus and vanilla notes of Liquor 43. A dash or two of chocolate bitters adds another dimension, ties the drink together and makes it truly memorable. It’s your new favorite Carajillo.

INGREDIENTS

1 part 1 oz Kilinga Bacanora Reposado
1 part 1 oz Liqour 43
1 part 1 oz Espresso
2-3 dashes Chocolate Bitters
Glass
Lowball
Process
Shake
Ice
Cubed to Shake, Cubed to Serve
Garnish
N/A

HOW TO MAKE IT

  1. Add all ingredients to a cocktail shaker (and don’t worry if the espresso is hot)
  2. Fill shaker with cubed ice and shake hard
  3. Fine strain into lowball glass, then fill with ice
  4. Serve, no garnish required