Mexico City, a bar, late afternoon. 

Someone orders a carajillo and the table calibrates— vanilla, citrus, the Licor 43 doing its quick step with a hot espresso pull.

We took the heat out. Same liqueur, same idea, but the cold brew sits where the espresso would and the build becomes longer, less urgent. A slow dance to Erykah Badu.

It's the carajillo that lingers. The one you take your time with on a tile patio in July, not the one you knock back at the bar.

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Grab a shaker, and get to shaking. This one's great on a hot afternoon, or after a full dinner with friends. 

RECIPE

Single serving • rocks glass

2.5oz Like Summer cold brew, chilled

2oz Licor 43

.5oz Don Ciccio & Figli Concerto espresso liquor

1 large clear ice cube

Garnish w/ wide orange peel, expressed

BUILD

1. Combine the Licor 43, Don Ciccio & Filgli and cold brew in a shaker tin. Fill with ice.
2. Shake hard for 10–12 seconds until the tin frosts.
3. Strain over a large clear ice cube in a chilled rocks glass.
4. Express the orange peel over the surface to release the oils. Rub the rim. Drape across or drop in.

NOTES

• The traditional carajillo is hot espresso poured over Licor 43. Going cold and shaken trades the aromatic bloom for a colder, sharper line — the shake aerates the liqueur and gives the drink a small head of micro-foam.
• The vanilla-citrus of the Licor 43 lifts cleanly against Like Summer's chocolate.
• Chill the rocks glass in advance. The shake dilutes; a warm glass dilutes faster.