This winter-inspired take on the beloved Carajillo brings warmth and drama to your gathering. Vanilla bean–infused bourbon adds a rich, velvety layer to the classic pairing of Licor 43 and bold espresso. A dash of orange bitters lifts the profile with subtle brightness. The cocktail is finished with a flamed orange peel dusted in cinnamon, releasing a cascade of toasted citrus and spicy aromatics. Smoky, smooth, and slightly sweet, the Smoked Vanilla Carajillo is both a fireside indulgence and a bold statement for the season.
Smoked Vanilla Carajillo
Description
The Smoked Vanilla Carajillo is a bold winter cocktail that blends vanilla-infused bourbon, Licor 43, espresso, and orange bitters.
Ingredients
- 1 oz of vanilla bean-infused bourbon
- 1.5 oz Licor 43
- 1 shot espresso
- 2 dash orange bitters
- Orange with fire and cinnamon on top
For the vanilla-bean infused bourbon:
- 750 ml bottle of bourbon (choose a mid-range brand you enjoy)
- 2 whole vanilla beans
Instructions
- Add vanilla bean-infused bourbon, Licor 43, espresso, and orange bitters to a shaker with ice.
- Shake well until chilled.
- Strain into rocks glass over fresh ice.
- Garnish with an orange slice — torch the peel and sprinkle cinnamon over the flame before placing it on the drink.
For the vanilla-bean infused bourbon:
- Split the vanilla beans lengthwise with a knife to expose the seeds inside. You don’t need to scrape them out — the whole bean goes in.
- Place the split vanilla beans into the bourbon bottle (or transfer to a clean glass jar if needed).
- Seal tightly and store in a cool, dark place for 5 to 7 days. Shake gently once a day. You can taste after day 4 — stronger infusions can go up to 10 days.
- Once the flavor is where you like it, remove the vanilla beans to prevent over-infusion. You can strain into a clean bottle or leave a bean in for looks and longer flavor development.
Recipe by Amnelis Cruz, The Oaklander
Styling by Anna Franklin
Photography by Laura Petrilla
Subscribe to TABLE Magazine’s print edition.
