Step aside, espresso martini: These coffee-infused beverages from around the world offer enticing alternatives to the popular after-dinner tipple.
By Jessica Huras
Canary Islands (Barraquito)
The island of Tenerife’s hot-coffee cocktail packs a dual punch, awakening the sense with its caffeine kick and eye-catching presentation. Condensed milk, citrusy, vanilla-scented Licor 43, a shot of espresso and frothed whole milk are layered in a clear glass of striking stratified effect, then topped with cinnamon and lemon peel. The aromatic barraquito’s low alcohol content makes it a popular post-meal order that can be enjoyed any time of the day. Allow the lemon peel to sink into your glass before stirring the drink’s tiers into one satisfying sip.
Where to try it: Visit the birthplace of the barraquito at the Imperial Bar in SAnta Cruz de Tenerife, where a regular nicknamed El Barraco inspired its creation.
Mexico (Carajillo)
Made with Licor 43 and coffee, the carajillo has become a staple in Mexico City’s coffee shops and cocktail bars over the last decade. The simple, not-too-sweet drink is served chilled, either puesto (on the rocks) or shakeado (shaken) for a frothy finish.
Where to try it: Café-bar Cicatriz, in Mexico City’s Juarez neighborhood, serves a classic carajillo made with high-quality cold brew, and one spiked with reposado tequila.
Ireland (Irish Coffee)
This ubiquitous winter warmer was invented in the 1940s by Irish Chef Joe Sheridan, who ran the restaurant at the transatlantic air base in Foynes, near Limerick. Sheridan devised the comforting mix of Irish whiskey, black coffee, sugar and whipped cream for a group of stranded American travelers.
Where to try it: Perfect your Irish coffee with a coffee master and mixologist in the Crafting an Irish Coffee experience at Anantara The Marker Dublin Hotel.
