Licor 43 is a sweet, vanilla-flavored liqueur that originated in Spain, and it can be used in a variety of cocktails and drinks. Here are 10 ways to use Licor 43:

1. Vanilla Sunrise: Mix Licor 43 with orange juice and a splash of grenadine for a sweet and fruity cocktail.
2. Spanish Coffee: Add Licor 43 to hot coffee and top with whipped cream and cinnamon for a cozy and comforting drink.
3. Sweet Vanilla Martini: Combine Licor 43 with vodka and a splash of cream for a decadent and delicious cocktail.
4. Vanilla Cream Soda: Mix Licor 43 with soda water and a splash of cream for a creamy and refreshing drink.
5. Tropical Breeze: Combine Licor 43 with pineapple juice and coconut rum for a tropical and fruity cocktail.
6. Vanilla Ice Cream Float: Pour Licor 43 over vanilla ice cream and top with whipped cream and a cherry for a fun and festive dessert.
7. Spiked Horchata: Mix Licor 43 with horchata for a sweet and creamy drink with a touch of vanilla.
8. Vanilla Margarita: Combine Licor 43 with tequila, lime juice, and a splash of orange juice for a twist on the classic margarita.
9. Vanilla Old Fashioned: Mix Licor 43 with bourbon, bitters, and a splash of orange juice for a sweet and smoky cocktail.
10. Vanilla French Toast: Use Licor 43 instead of vanilla extract in your French toast batter for a sweet and delicious breakfast treat.

BY LISA CURRAN MATTE @ tastingtable.com

A centuries-old boozy Spanish coffee drink experienced a renaissance of sorts in the early aughts when millennials in Mexico City embraced it as a preferred after-dinner cocktail. The carajillo, a blend of hot coffee and rum or other hard liquor, originated in Spain, but where and when is shrouded in mystery. 

One theory suggests that 19th-century workers employed to haul goods from one city to another would take quick breaks at roadside bars for a shot of spiked coffee. It’s possible that Spanish owners of Cuban plantations used to serve indentured workers coffee mixed with rum to give them coraje (the Spanish word for courage) to get through their chores. And then, there’s a theory that points to the Andalusian region of Spain where legend has it — locals would begin their mornings with the drink and shout, “Caraj!” the equivalent of “F*** it!” in English.

Whatever its provenance, the carajillo eventually arrived in Mexico along with Spanish settlers, where it morphed from a working-class beverage to the prime choice among the monied elite. But it wasn’t until the introduction of a Spanish liqueur, Licor 43, in the mid-20th century that the carajillo became associated with a specific blend of coffee and liquor.

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By Carey Jones and John D. McCarthy @ Foodandwine.com

Sometimes, we come across an obscure liqueur little-known outside a single village in France or Italy. But other times, we find ourselves drawn to an ingredient that already has a devoted following. Though little-known in the States, Licor 43 is the most popular liqueur in its native Spain — and also quite prominent in Mexico and other Latin American nations.

Named for the 43 ingredients that go into its production, Licor 43 (that’s cuarenta y tres, if you’re over in Spain) is made with fruits and a wide range of aromatic herbs and spices. It’s light and sweet, with vanilla far and away the strongest flavor, backed up by bright citrus and warm cinnamon. It’s easygoing and quite likable, making it a cinch to deploy in cocktails. Here are three of our favorites.

Easy: 43 Screwdriver
Licor 43’s citrus aspect is so prominent, we thought: This would be great in a Screwdriver. And orange and vanilla are an obvious pairing. This simple drink ends up tasting like a Creamsicle, except a good deal more sophisticated. It’s great for brunch.

Instructions: In a tall glass, combine an ounce of vodka, an ounce of Licor 43, and three ounces of orange juice. Give a quick stir, then add ice. Garnish with three orange half-moons and a cinnamon stick.

Intermediate: 43 & Coffee
In Mexico, a drink called a carajillo is made by spiking espresso with booze — and Licor 43 is a popular choice. We’re taking that combination two steps further by adding tequila and spice. The liqueur’s sweet vanilla aspect balances out spicy jalapeño, while the tequila stiffens it up and the coffee adds a rich bitterness. If your energy’s ever flagging at a cocktail party, this thing will wake you up, no question.

Instructions: In the bottom of a cocktail shaker, muddle (that is: smash up) two thin slices of jalapeño pepper, seeds included (a little less if you’re new to the spicy drink game). Add an ounce of Licor 43, an ounce of blanco tequila, two ounces of cold brew coffee, and half an ounce of simple syrup. Shake all that up hard with ice, and then double strain (through the cocktail’s own strainer and through a fine mesh strainer) into a rocks glass with fresh ice. Garnish with a few jalapeño slices.

Advanced: 43 Flip
With its warm spice and strong vanilla flavor, Licor 43 is an obvious choice for a flip — a rich, substantial cocktail with a whole egg. Think of eggnog, but without the cream, and you’ll have an idea. A good measure of bourbon amplifies the caramel-vanilla notes, and helps make this cocktail dangerously drinkable.

Instructions: In a cocktail shaker without ice, combine two ounces of bourbon, an ounce of Licor 43, a half-ounce of simple syrup, and one whole egg. Shake all that up without ice to aerate it — that’s called a “dry shake” — and then add ice and shake again for a “wet shake,” to chill it down. Strain into a rocks glass, without ice. Garnish with grated nutmeg.

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