Episode 89 The Carajillo

Oct 30

Ep. 89: Wait! That’s not how you make that drink, is it? - The Carajillo

Welcome to Season 6 episode 89 of The Art of Drinking with Join Jules and Your Favorite Uncle

Have you ever had a Carajillo the same way twice? Me neither, and it turns out there is a reason for that. We’ll get into the history behind the drink, and sprinkle in a little history behind coffee. Uncle Brad will teach us one, most delicious version, of the Carajillo - that honestly needs to be the way you make this from now on. Jules puts her spin on it and introduces her good friend, Mezcal – shocker! Stick around for tips on zhuzhing up your bar cart with Cocktail decor (why we aren’t talking about how to properly shake an espresso here vs. Last week is beyond us, but we aren’t allowed to ask the questions. Thats for you to do. Thank you @amaeld for sending in your tip.

TIP: How to zhuzh up your cocktail bar. Asked by @amaeld

TIP: A special shout-out to our new friends at ZBiotics for sponsoring this season. Go to www.zbiotics/artofdrinking and use the code ARTOFDRINKING for 15% off your first order of ZBiotics Pre-Alcohol Probiotic. We promise you’ll like it and if you don’t, they’ll give you your money back!

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A lil backstory of today’s cocktail

The Carajillo is a popular cocktail that originates from Spain and has roots in Latin American culture, particularly in Mexico. Its name is derived from the Spanish word "café" and "aguijón," which means "sting," alluding to the drink’s energizing properties.

Historically, the Carajillo is said to have emerged in the 19th century, with its creation often attributed to Spanish soldiers who would mix coffee with brandy or other spirits to keep warm during the cold winter months or to stay awake during long hours of duty. This combination of coffee and liquor became especially popular in Spanish colonies, where local adaptations emerged.

In Mexico, the Carajillo evolved into a beloved beverage that typically features espresso or strong coffee, Licor 43 (a sweet Spanish liqueur), and sometimes cinnamon or other spices. The drink is often served hot, but it can also be enjoyed over ice.

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