Carajillo, typically pronounced by its hardcore native adherents with one L acting far more like an L — e.g. Marbelya — is possibly not the best way to start your morning.
I was first introduced to this brew by my father in what was a sort of right of passage in a working men’s bar in Andalucía behind a beaded curtain: the sort of joint where asking for the version below would be the equivalent of requesting a Pimms at a pub in Paisley. You’d kind of deserve whatever happened next.
Further north in Spain they make them with the pomace brandy called orujo. Evil stuff. They will tend to offer it to you as an emergency digestif in Cantabria after you’ve finished your fabada and think you’re probably going to die anyway.
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