A carajillo recipe from Tom King, head bartender at Cometa in London W1, incorporates cold-brew coffee liqueur. The drink, a variation of a common Mexican cocktail, combines espresso and Licor 43 with an additional cold-brew coffee liqueur.
The recipe specifies 25ml of coffee liqueur, such as Black Twist, 25ml of cooled and chilled brewed espresso, and 25ml of Licor 43. A pinch of flaky sea salt is added to taste. All liquids are measured into a shaker with ice, vigorously shaken, and then double-strained into a glass, garnished with sea salt, and served neat.