By GRECIA MALDONADO
this cocktail is a tribute to the first carajillo since it was created as a serendipity in the same way
- 60 Ml. Licor 43 Original
- 30 Ml. Lemon
- 30 Ml. Aquafaba
- 2 Drops Grapefruit bitters
- 15 Ml. Fresh marjoram leaves
- 5 Ml. Fresh mint leaves
- 30 Ml. Espresso
- Add all the ingredients to the shaker except the espresso
- Cover the shaker without adding ice and make a dry shake for 15 seconds
- Open the shaker again, add ice
- Cover the shaker and make a hard shake for 15 seconds
- Uncover the shaker and pour into an old fashion glass with big ice cube and double straining
- Add the espresso slowly with the help of a bar spoon
- Decorate with a marjoram flower
- Grind and weigh your coffee
- Transfer the filled portafilter to a counter or flat surface. Gently distribute the grounds evenly with a finger, then use a tamper to tamp down the grounds to create a compact disk of espresso in the portafilter.
- Purge the machine by running it briefly without a portafilter in place to clear the ground head. Then, lock the portafilter into the machine, position your demitasse glass (a 2 to 3ounce glass meant to hold espresso) or other vessel underneath, and start your shot.
- The espresso should be ready after 25 to 30 seconds, but it will take practice with your specific machine and lots of taste tests to find your preference..