Source: https://www.instagram.com/p/DTf5LYgDX6L/
Author: theriffologist
Shake hard with ice, then strain into a Coupe or Nick and Nora. Express an orange peel on top (then discard peel).
Sean O'Connor Combee's recipe for a Carajillo Old-Fashioned (TODO: link) has been really making the rounds on #drinkstagram lately, and deservedly so. It’s a great drink and a study in simplicity at its finest; it just *werks*, and in only four ingredients, gets all the elements perfectly right to translate the Carajillo into an Old-Fashioned format. The split base of rye and cognac amplifies both the coffee’s slight tartness and its richness and roundness; the Licor 43 and the coffee liqueur are secreted in as the sweetener, in small, perfectly-proportioned increments. (Thanks to @theeducatedbarfly for highlighting the drink for all of us!).
For my ode to this recipe, I thought I’d riff upon it by instead translating the Carajillo into a Daiquiri context. I swapped coffee liqueur for an extra-strong cold-brew concentrate, treating the coffee as an acid. For my base, I split between a moderately-aged Jamaican rum for its roundness and slight touch of funk, and the lighter, slightly-drier Nicaraguan rum I typically use for my Daiquiris. I think the result is quite nice, with those undeniable Carajillo flavors playing nicely into the lime acids and tropical rum; a still-wholly-recognizable Daiquiri, but painted now on the canvas of Demerara, coffee, and vanilla…hopefully a somewhat-even-slightly worthwhile nod to the perfection that is SOC’s Carajillo Old-Fashioned. Cheers!