We went to the restaurant Jacinto y Paz and learned to make three styles with very Mexican liqueurs, brought directly from Yucatan. ADVERTISING The carajillos are one of the trends that most like. After a good meal, nothing like taking a carajillo for the after-dinner. But not only with liquor 43, but it is also possible to create the perfect mix […]
We went to the restaurant Jacinto y paz and learned to make three styles with very Mexican liqueurs, brought directly from Yucatan.
The carajillos are one of the trends that they like the most. After a good meal, nothing like taking a carajillo for the after-dinner. But not only with liquor 43 it is possible to create the perfect mix between coffee and alcohol. We went to the restaurant Jacinto y paz and learned to make three styles with very Mexican liqueurs, brought directly from Yucatan. Here we present them:
Carajillo Kalani
This carajillo is prepared with Kalani, a 100% natural coconut liqueur that provides a fruity and tropical flavor. Serve in a glass with ice and decorate with a red fruit flag.ADVERTISING
Ingredients
- 1 oz. Kalani liqueur
- 1/2 oz. Towers 15
- 1 shot of coffee
Carajillo Huana
Huana is a soursop liqueur that gives a touch of freshness to this carajillo. It can be seasoned with a piece of guanabana to increase the flavor.
Ingredients
- 1 oz Huana liqueur
- 1/2 oz Rumchata
- 1 Shot of espresso
Mayan Carajillo
This carajillo is made with D’Aristi Xtabentún, a liqueur made of honey and ani. The honey with which it is made is from a Yucatecan bee . It can be decorated with an orange half moon.
Ingredients
- 1 1/2 ounce D’Aristi Xtabentún
- 1 shot of espresso coffee
- Ice to taste.
Source: Gourmet de Mexico
The Mazatlan Post
