Banana Bread Carajillo

Banana Bread Carajillo

5 min

A carajillo riff with banana bread on the finish. The Mexican original leads with espresso and coffee liqueur, and this version keeps that backbone with Atomic Black, then adds banana liqueur and vanilla syrup for richness. A slow float of banana oleo syrup releases sweetness gradually as you drink, finished with a dusting of cinnamon sugar. It reads dessert-adjacent without crossing into dessert.

Ingredients

  • 1 oz Atomic Black
  • 1 oz banana liqueur
  • 2 oz espresso
  • 3/4 oz vanilla simple syrup
  • 1/2 oz banana oleo syrup (floated)
  • cinnamon sugar (dusting)

Instructions

  1. Add fresh ice to a rocks glass — a large cube keeps dilution slow.
  2. Combine banana liqueur, vanilla syrup, Atomic Black, and hot espresso in a shaker.
  3. Shake hard for 8–10 seconds to chill fast and aerate the espresso.
  4. Strain over ice into the prepared rocks glass.
  5. Float 1/2 oz banana oleo syrup over the back of a spoon.
  6. Dust cinnamon sugar lightly over the float.
Banana Bread Carajillo

Make it yourself

BANANA OLEO SYRUP

Ingredients:

• 2 ripe bananas, sliced

• 1 cup sugar

Instructions:

1. Combine bananas and sugar in a sealed container. Let sit at room temp for 4 hours.

2. Strain through a fine mesh strainer, pressing the solids.

3. Store in the fridge up to 1 week.

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