
Rainbow Cookie Carajillo
By ELEANA DELIO
United States of America
2024
This cocktail is a homage to my Italian American and Latin heritage. The layering of this drink is playful, starting with a bittersweet espresso, notes of marzipan, and a jammy, sweet finish.
Cocktail Inspiration
Pairing of Espresso and Rainbow cookies
Ingredients
- 45 Ml. Licor 43 Original
- 22 Ml. Creme de Cacao
- 22 Ml. Creme de Cassis
- 15 Ml. Amaretto
- 45 Ml. Espresso
Method
Cocktail Preparation
- In a vessel, stir Creme de Cacao, Creme de Cassis and Licor 43 original with ice to chill and dilute. Strain into rocks glass over fresh ice.
- In tins, shake fresh espresso and amaretto with ice to create a foam, double strain foam over stirred base to create espresso layer.
- Garnish with a generous amount of shaved dark chocolate on top.
Coffee Preparation
- Dose 18g dark roast espresso
- Tamp and pull between 20-26 seconds for 1.5 oz