Review: Review: Licor 43 Liqueurs, Complete Lineup (Updated 2026)

2026년 05월 04일 0 Comments

Somewhere in the last few years, the carajillo became an iconic after-dinner drink that, in some parts of the world, began to eclipse the espresso martini in popularity. The official recipe for the carajillo is simple — espresso and Licor 43 liqueur, shaken vigorously — though plenty of varieties with additional spirits exist.

Licor 43 is billed as the #1 selling Spanish liqueur in the world — named 43, or “cuarenta y tres,” if you want to get serious — because of the the fact that a whopping 43 ingredients are used in its production, including herbs, spices, citrus, and most notably, vanilla. That last one actually places Licor 43 into the category of vanilla liqueur, along with tipples like Tuaca, making it a particularly good companion for any number of coffee and dairy-based cocktails, carajillo or no.

Recently, Licor 43 — once a one-product brand — began an aggressive line expansion that would put Baileys to shame. Now featuring five expressions, we’re combining all our Licor 43 coverage here and we’ll add to it as new expressions are released.

Licor 43 Original Review (2021)

From the aroma alone, I can clearly see why Licor 43 is considered a vanilla liqueur. There’s an immediate, heavy sweetness dominated by a mix of sticky whole vanilla bean and vanilla extract. Secondary notes of herbs and sundry baking spices come and go, along with an oily bit of citrus peel.

The palate is syrupy but not saccharine or gummy. The vanilla notes are light and buttery, balanced well with a bit of ginger, clove, and lemon zest. It honestly tastes like a lemon pound cake at first blush, but develops more complexity into the finish, which is clean and bright. It’s enjoyable on its own, but I can see why this works so well in coffee. And plenty of other cocktails could surely benefit from a splash, as well. 62 proof.

A- / $25 [BUY IT NOW FROM TOTAL WINE]

Licor 43 Horchata Review

Horchata is something that people appear to enjoy drinking, so leave it to Madrid-based Licor 43 to boozify it, combining a traditional horchata with its vanilla-heavy liqueur (the best-selling Spanish liqueur in the world, we’re told). The resulting cream liqueur is traditionally made with tiger nut, sugar, cinnamon, and citrus — and it’s made from a 100% vegetable base, so it’s dairy free, gluten free, and nut free — as tiger nuts are not really nuts, it turns out. It’s also not really my jam. Here’s why.

The nose is very perfumed, coming across akin to the aroma that wafts out of a spa — or, perhaps less charitably, a baby powder factory. While it’s heavy with lavender, jasmine, and mixed florals, you can smell the sugar almost as clearly. The palate follows suit, the creamy veggie-centric base making for a reasonable approximation of dairy cream albeit one which is overblown with perfume and a fairly saccharine sweetness. The cinnamon that’s essential to a good horchata is missing here — at least in the proportion it really needs — leaving potpourri to do most of the heavy lifting. The finish is mouth-coating and lingers just about forever, and not in a good way. If the idea of boozy horchata appeals to you, give RumChata a look. Keep refrigerated. 32 proof.

C- / $18

Licor 43 Chocolate Review

Review TBD.

[BUY IT NOW FROM FROOTBAT]

Licor 43 Caramel Cookie Review

Another creamy concoction, milky and a little thin (much like the horchata) — though note that this contains milk in the ingredient list. The overall construction feels a little synthetic, though the vanilla and and caramel notes are exuberant enough to evoke something from the Keebler lineup. Milk chocolate and Nutella build from there, giving the finish and even more dessert-like tone. It’s innocuous enough until the fade-out, which feels a bit harsh and overcooked, strangely boozy despite its low abv. 32 proof.

C+ / $31

Licor 43 Creme Brulee Review