Carajillo vs. the World

There’s something of a battle brewing between the carajillo and espresso martini. 

“The Espresso Martini Is Out, and the Carajillo Is In,” reads a recent Dallas Observer headline. 

The popularity of coffee cocktails is far from waning. Sit at the bar at Atlas Fort Worth or Hotel Drover for more than a few minutes, and you’re sure to hear someone order some sort of Java-based libation. One recent lively debate over the benefits of cold-press coffee versus a hot shot of espresso spurred over a dozen comments on the Facebook group Drink This Fort Worth. 

The bartenders I’ve spoken to say espresso martini orders far outnumber carajillo requests, although the latter (made with equal parts espresso and Licor 43) may be growing in popularity as people learn about it and more bars and restaurants offer the Spanish mixed drink. 

I recently ordered a carajillo at Atlas and the bartender David was a wealth of knowledge and advice on the cocktail. Atlas uses a special cold-press coffee that whips up a frothy head, he said. He recommended adding a shot of rum, which I did. Customers often customize their carajillo by adding a shot of bourbon, whiskey, mezcal, or whatever their favorite spirit is to raise the alcohol content. The drink had a light body, mild coffee aroma, and smooth rum-kissed finish. 

Some of my other favorite spots to order a carajillo are Jackie O’s Cocktail Lounge, Don Artemio, and Rusty Nickel IceHouse. Based on online reviews, Quince Riverside, BREWED, Texas de Brazil craft amazing carajillos. 

Panther City Social welcomes columns on bar culture from locals. Email Edward Brown at Ejb0017@yahoo.com.