Carajillo: whisky or cognac? The after-dinner battle
An espresso, a splash of alcohol and a decision that divides Spaniards. The carajillo, that digestif that closes meals and opens the after-dinner chat, has two irreconcilable camps: the whisky crowd and the cognac (or brandy) crowd. The dispute is nothing new, but everyone defends their formula with a conviction bordering on dogma.
The burnt brandy tradition
The classic camp goes for brandy or cognac, ideally lightly flambéed, with two coffee beans and a strip of lemon peel. It's the version you drink before bed, "to sweat it out", and some consider it the only acceptable one. Orujo (Spanish pomace spirit) also has its defenders, though it's less popular.
Whisky, the settled intruder
In the other corner, whisky – especially popular brands like JB or Ballantines, or the generic supermarket kind – has earned its place in the carajillo. Its supporters find it smoother and less cloying. "Drop the whisky nonsense," the purists snap back, with a disdain that reveals how heated the debate really is.
Heterodox alternatives and a warning
Some prefer burnt rum with brown sugar, coffee and lemon, or even a small glass of aniseed liqueur. But the discordant note comes with a piece of medical advice: "Careful not to pour too much, look after your heart while you still can." Folk wisdom, never without its irony, also recommends a bit of "vitamin T" (alcohol) to rinse the glass.
In short, the carajillo remains a battlefield where taste and tradition clash. The perfect recipe, like the after-dinner conversation, never quite gets finished.
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