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Licor 43 is a Spanish vanilla liqueur that’s worth adding to your collection! Here’s more about it and the best ways to use it in cocktails.
Here’s a mysterious sounding liqueur that might not sound like a cocktail essential—until you taste it! Licor 43 is a golden Spanish liqueur made with a secret blend of 43 herbs and spices. The flavor is sweetly spiced, with notes of vanilla, cinnamon and orange peel.
It’s incredible in coffee, and it makes a mean mixed drink too. We got a bottle to make a Carajillo and became instant converts!
What is Licor 43?
Licor 43 is a yellow vanilla-flavored Spanish liqueur invented in 1946 by the Zamora family, allegedly based on an ancient recipe. It’s also known as Cuarenta Y Tres (43 in Spanish). The name comes from the 43 herbs and botanicals used to make it.
Licor 43 is now the most popular liqueur in Spain and widely enjoyed throughout Europe. It’s also popular in Mexico, as it’s the signature ingredient in a Carajillo (spiked coffee).
What does Licor 43 taste like?
Licor 43 tastes sweet and aromatic, strongly of vanilla with notes of orange peel, cinnamon, and cocoa. It’s herbal with a very complex finish! It’s perfect in coffee and other mixed drinks.
How much alcohol is in Licor 43? It is 31% ABV (alcohol by volume), so it has a moderate alcohol content. Compare it to 40% ABV for spirits like whiskey, rum, vodka and gin.
Licor 43 substitutes
The closest substitute flavor-wise is Tuaca, an Italian vanilla liqueur with brandy. You also can substitute any vanilla-flavored liqueur. The brand Galliano sells a vanilla liqueur, or you can even use Galliano L’Autentico, the yellow vanilla liqueur used in the Harvey Wallbanger and other classic cocktails.
Why we like it
Licor 43 is vanilla-scented, complex and pairs perfectly with coffee. From the first sip, we were sold! It’s complex in flavor, and so tasty we find ourselves dreaming up new ways to use it. In a word, it’s delicious. (Or, muy delicioso if you’re in Spain!)
Most popular Licor 43 cocktails
You can drink Licor 43 as a shot, mix it coffee (it pairs brilliantly!), or mix it into cocktails. Here are the top Licor 43 cocktails:
Carajillo (Mexican Spiked Coffee)
The Carajillo is the most popular Licor 43 cocktail! Carajillo is spiked coffee: in Spain it's mame with brandy and in Cuba with rum. But it's most most famous in Mexico where you’ll find it made with Licor 43! One sip and you’ll taste sweet vanilla, chocolate and citrus notes from the Licor and the bitter, rich notes of the coffee.
Key Lime Martini
Here’s a Licor 43 cocktail that will below you away with its nuanced, rich flavor: the Key Lime Martini! It’s made with this incredible Spanish vanilla liqueur, plus tart key lime juice and a graham cracker drink rim. It’s a heavenly dessert drink that’s full of complexity and nuance…and completely irresistible.
Mini Beer Shot
This Mini Beer Shot has nothing to do with a cold brew at all. Nope, this is a shot of a different nature: it pairs tasty vanilla Licor 43 liqueur and cream. The flavor? Sweet, nuanced, and delicious: essentially the exact opposite of beer.
Licor 43 Screwdriver
What's better than a Screwdriver? A Screwdriver with Licor 43! The Harvey Wallbanger is a Screwdriver made with Galliano, another vanilla herbal liqueur. So why not swap out Galliano for Licor 43? It gives this otherwise boring brunch drink a complex, funky herbal finish.
Swap: Substitute Licor 43 for the same amount of Galliano
Cuba Libre 43
Another way to make a Licor 43 cocktail? Add it to a Cuba Libre! This drink recipe has just 3 ingredients: lime, cola and rum. Add Licor 43 to that and it's got an intriguing, herbal and vanilla essence.
Swap: Use 1 ounce Licor 43 and 1 ounce rum (in place of 2 ounces rum)
Carajillo (Licor 43 Spiked Coffee)
Try this Carajillo recipe, a Mexican after dinner drink! The mix of bitter coffee and sweet vanilla notes of Licor 43 is perfection.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 drink 1x
- Category: Drink
- Method: Stirred
- Cuisine: Cocktails
- Diet: Vegan
Ingredients
- 2 ounces* espresso (or very strong coffee), cooled slightly
- 1 ½ ounce Licor 43
- Ice, for serving (try clear ice)
Instructions
- Make the espresso.
- Add ice to lowball. Add the Licor 43 and stir.
- Slowly pour the coffee over a bar spoon into the drink, which will settle on top. Serve immediately.
Notes
*To convert to tablespoons, 1 ounce = 2 tablespoons.
Liqueurs you might enjoy
Here are a few more guides to liqueurs, spirits and mixology:
- Chartreuse is a pale green liqueur is worth adding to your collection.
- Grenadine is a bright syrup often mistaken as cherry.
- Galliano is another yellow vanilla-scented liqueur.
- Baileys is the most popular liqueur in the world.
- Kahlua is the most popular Mexican liqueur.
- Aperol and Campari are popular Italian liqueurs.
- Cointreau and Orange Liqueur are essential to many cocktails.
- Absinthe is a formerly banned liquor that’s now in good graces.
There’s one drink cocktail u left out & it’s “cuarenta y tres con leche.” As the name implies, the drink consists of Licor 43 & milk. I’m not sure of the actual recipe measurements but I believe it’s either 1 or 2 ounces of the liqueur with milk. When I make it I always use 1 oz bc I like a smoother finish but it always taste stronger when I order it on the island (Puerto Rico). It’s silly, but it’s a drink I don’t usually order when I’m in the states. Just when I visit my ancestors. Along with Piña Coladas & Coquito. Enjoy!
Sounds great! We’ll have to try it.
Love this, I was actually looking to see if I can find a variation on the Licor 43 con leche. I like to add cinnamon to mine. Hope to hear what anyone else adds to their 43 con leche. Wepa!
Have you baked with the Licor 43? I received a bottle for Christmas. Your Carajillo cocktail recipe looks great! Then this month a nearby restaurant had this dessert with a wine dinner that I wasn’t able to attend: Carajillo Tart: Espresso, Licor 43, Dark Chocolate, Chantilly Cream and Toasted Almonds. I’ve been trying to work out if this was a chocolate tart with the coffee and liqueur in it, then served with the Chantilly Cream and Almonds on top? What do you think?
That sounds great! I haven’t tried baking with alcohol but I bet it went into the batter. We might have to play with that idea!
If I had to guess, I would expect it to be in the Chantilly Cream in place of another flavoring extract (like vanilla).
Oh my friendsbsaid to add milk and cinnamon…oh so good!!!