Long before the Spanish Coffee, there was the Carajillo, a simple, spiked espresso drink that’s served all over Spain. Different regions have slightly different recipes but, in Castellón, a province in eastern Spain, it’s common for the waiter to prepare it tableside, a show that involves lighting the brandy on fire and swirling it around the glass to caramelize the sugar rim.
Recipe
1 oz warm brandy
1 oz Chambord Royale
½ oz maple syrup
1 pinch ground cinnamon
¼ tsp (1 mL) vanilla extract
2 oz freshly brewed hot espresso
2 tbsp (30 mL) demerara or granulated sugar
Lemon zest
1. Partly rim a large espresso glass, leaving a sugar-free gap on the rim for guests who don’t have a sweet tooth.
2. Warm the brandy in a saucepan or microwave and add it to the cup. Add Chambord, maple syrup, cinnamon and vanilla. Stir briefly and fill with fresh hot espresso. Express the oils from a lemon twist over top and serve.
Makes 1 cocktail