The Carajillo is a Spanish coffee cocktail built for 5-gallon keg service — aged brandy or rum, Top Hat Cold Brew Coffee Concentrate, Licor 43's vanilla-citrus liqueur character, and Top Hat Simple Syrup. Pressurized on N₂ for a silky, creamy pour. The nitrogen infuser finish is what takes this from great to exceptional.
The Carajillo runs beautifully on N₂ — the nitrogen gives it a creamy, cascading pour similar to a nitro cold brew. The Licor 43 vanilla-citrus character softens the coffee and spirit, and the Simple Syrup keeps the sweetness clean and consistent. Add a nitrogen infuser to your draft line for the full effect.
Batch Method
- Add 4 liters brandy or Rum to a clean 5-gallon Cornelius keg.
- Add 4 × 16 oz Top Hat Cold Brew Coffee Concentrate.
- Add 3 × 750 ml Licor 43.
- Add 1 qt Top Hat Simple Syrup.
- Add 10 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Pressurize with N₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice or neat. Garnish with 3 espresso beans or a dusting of cacao powder.
- Reshake twice daily to re-integrate ingredients.
Pro move: For the full Carajillo experience, run this through a nitrogen infuser on your draft line — the nitro cascade gives you that creamy, velvety texture that defines the premium coffee cocktail pour. Without the infuser, it still tastes exceptional; with it, it's a visual and tactile experience that sells itself.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Connect gray/silver Cornelius "gas in" connector to GAS IN plug on keg lid.
- Set N₂ regulator to 12–15 psi.
- Pull up pressure release ring 3 times quickly to cycle gas through keg.
- Test flow. Reduce to 10–12 psi if pouring too fast.
- Reshake twice daily before service to re-integrate all ingredients.
Add a nitrogen infuser to your draft line for the creamy, cascading nitro pour that defines the premium Carajillo experience. Contact us for nitrogen infuser options →