Barraquito

• Sweetened condensed milk
  30 ml (1 oz)

  Poured as the first layer
• Licor 43
  25 ml (0.75 oz)

  A Spanish liqueur with vanilla and citrus notes
• Espresso
  30 ml (1 oz)

  Freshly brewed, hot
• Frothed milk
  30 ml (1 oz)

  Steamed and frothy for layering
• Lemon zest
  1 piece

  A thin strip, for garnish
• Ground cinnamon
  1 pinch

  For dusting on top

• Espresso machine or moka pot
• Bar spoon
• Jigger
• Heatproof clear glass (small, ~6 oz)
• Milk frother or steamer

1. 1

   Prepare your clear glass. Pour 1 oz of sweetened condensed milk into the bottom, letting it settle to form the first layer.

2. 2

   Slowly layer 0.75 oz of Licor 43 over the condensed milk, pouring gently over the back of a spoon to keep layers separate.

3. 3

   Carefully add 1 oz of freshly brewed espresso. Again, pour over a spoon to maintain the layers.

4. 4

   Steam and froth 1 oz of milk. Gently spoon the frothed milk on top of the espresso, creating a thick, foamy cap.

5. 5

   Garnish with a strip of lemon zest on the rim and a light dusting of ground cinnamon on top. Serve immediately while the layers are distinct.

• Striking, colorful layers make it a show-stopper
• Perfect balance of sweet, creamy, and aromatic flavors
• Unique use of Licor 43 adds a magical vanilla-citrus note
• A delightful pick-me-up with both coffee and liqueur
• Great conversation starter and perfect for impressing guests

The Barraquito traces its roots to Tenerife in the Canary Islands. It was originally created as a local specialty in Santa Cruz de Tenerife, quickly becoming a beloved morning or after-lunch treat. The drink was said to be named after a regular customer, Sebastián Rubio, affectionately nicknamed 'Barraco.' Over time, the Barraquito became synonymous with the laid-back, sun-soaked café culture of the Canaries, offering a taste of island indulgence with every sip.