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Carajillo From True Laurel

Nicolas Torres, co-owner and beverage director of San Francisco’s True Laurel, wanted to bring the carajillo to the bar’s menu. “We were looking at how we could provide this ever-popular coffee drink (people love the crossfade) on our menu,” he says. But without freshly pulled espresso available, he had to devise a workaround: cold-brew concentrate and coffee liqueur. “It’s great because people that know carajillos never second guess, and guests that drink Espresso Martinis find themselves enjoying a cocktail with scotch in it.” 


  • 3/4 oz. coffee liqueur
  • 1/2 oz. scotch
  • 1 1/4 oz. Licor 43
  • 1 oz. cold-brew coffee concentrate
  • salt to taste
  • Tools:shaker, strainer
  • Glass:coupe


Add all of the ingredients to a shaker, shake, and strain into the glass.

Cold-Brew Coffee Concentrate4:1 water to coffee ratio. Combine ground coffee of your choice with water, then rest in the fridge for 12-24 hours.

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