This Peach Carajillo is a summery twist on the classic espresso cocktail that is shaken until frothy and is made with homemade peach basil simple syrup, Licor 43, reposado tequila, and smoked cinnamon bitters, then poured over frozen peaches instead of ice.
The frozen peaches keep every sip perfectly chilled without watering down the cocktail, and when you're finished drinking, you get the best part: sweet peaches soaked in rich espresso and boozy vanilla goodness. It's equal parts cocktail and dessert, making it one of my favorite peach recipes for summer. If you are looking for more carajillo recipes, try this banana bread carajillo!
Why You'll Love This
Made for summer. Frozen peaches keep the drink cold without diluting all those bold flavors.Key Ingredients
A cocktail and dessert in one. The frozen peaches become an espresso-soaked treat by the end of the drink.
Perfectly balanced. Fresh peach, basil, vanilla, espresso, and warm cinnamon create a cocktail that's fruity without being overly sweet.
Key Ingredients:
- Peach Basil Simple Syrup: Fresh peaches are simmered with brown sugar, basil, and water to create a rich, fruity syrup that gives this cocktail its fresh summer flavor.
- Frozen Peaches: Instead of ice, frozen peaches chill the drink while becoming an edible boozy snack once they've soaked up the cocktail.
- Espresso: Freshly brewed espresso creates the signature creamy foam and gives the cocktail its rich coffee flavor.
- Reposado Tequila: Reposado tequila adds subtle vanilla and oak notes that pair beautifully with the espresso and peaches.
- Licor 43: This Spanish vanilla liqueur is traditional in a carajillo and adds warm vanilla and citrus notes.
- Smoked Cinnamon Bitters: Just a couple dashes add warmth and bring all of the flavors together.
See recipe card for quantities.
How to make this recipe:
- Step 1: Make the Peach Basil Syrup. Simmer the peaches, brown sugar, basil, and water until the peaches are soft. Let cool completely, then strain.
- Step 2: Let cool completely, then strain.
- Step 3: Make the Cocktail. Add the peach syrup, espresso, reposado tequila, Licor 43, smoked cinnamon bitters, and ice to a cocktail shaker. Shake until frothy.
- Step 4: Pour Over Frozen Peaches. Fill a rocks glass with frozen peaches, strain the cocktail over top.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top Tip
- Use ripe peaches for the syrup. The sweeter the peaches, the more flavorful your homemade syrup will be.
- Shake hard. A vigorous shake creates the creamy foam that makes a great carajillo.
- Freeze the peaches ahead of time. They're the perfect replacement for ice and become the best bite of the whole cocktail.
Summer Peach Carajillo
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 1 drink and 1 cup syrup 1x
Description
Ingredients
For the peach syrup:
- 1 pound peaches (about 3 peaches), chopped
- 1 cup brown sugar
- 1 cup water
- About 15 large basil leaves (optional)
For the cocktail:
- 1 -2 cups frozen peach slices
- 1 ounce Peach Basil Simple Syrup
- 1 shot (1 ½ ounces) freshly brewed espresso
- 1 ounce reposado tequila
- ½ ounce Licor 43
- 2 dashes smoked cinnamon bitters
Instructions
- Make the syrup by combining all ingredients in a saucepan over medium heat.
- Simmer for 20 to 30 minutes until the peaches are softened.
- Cool completely.
- Strain through a fine mesh sieve and refrigerate until ready to use.
- Make the cocktail by filling a cocktail shaker with ice.
- Add the syrup, espresso, tequila, Licor 43, and bitters.
- Shake vigorously until well chilled and frothy.
- Fill a rocks glass with frozen peach slices.
- Strain the cocktail over the peaches.
- Sip and enjoy the espresso-soaked peaches at the end.
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