The recipe
for your table
Fill a tumbler generously with ice cubes.
Pour the Licor 43 over the ice.
Slowly pour the cold milk over it; it will briefly remain as a white layer above the liqueur.
Stir briefly just before drinking, or let your guest do it themselves.
The story
Licor 43 comes from Cartagena in Spain and gets its name from the 43 ingredients it is said to contain — mainly citrus fruits, vanilla, and spices. The recipe is said to date back to a drink from Roman times; the modern version has existed since 1946. In Spain, it is mainly drunk neat or over ice, but outside the country things developed differently: in Tenerife, the barraquito with coffee and condensed milk grew into a local classic, while in the Netherlands, the combination with regular cold milk became the standard recipe. So simple that you wonder why no one thought of it sooner.
The right glass
A tumbler of 25 to 35 cl is the right choice here: low enough to sit securely in your hand, wide enough for plenty of ice. Choose clear glass — the moment when the white milk sinks through the amber-colored liqueur is the most beautiful part of this cocktail, and you want to see it. A thick base keeps everything cold for longer and creates that café feel. If you serve it as a digestif after dinner, a smaller size of 20 to 25 cl works best.
Duralex Picardie Tumbler 25 cl (6 pieces)
Onis Icon Tumbler 35 cl (6 pieces)
Twelve tumblers in two sizes — together € 48,90.
The right tool
For a Licor 43 cocktail, in addition to the glass, you use a bar spoon for stirring and a jigger for precise measuring. These are the bar tools we use ourselves; you'll find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools — together € 40,85.
Variations & twists
Replace the milk with cold espresso and you have a Licor 43 Carajillo — also see our recipe for the Carajillo. With orange juice, it becomes a refreshing summer version; with tonic, a surprisingly dry long drink. The barraquito from Tenerife layers condensed milk, liqueur, espresso and foamed milk. Looking for more inspiration? Browse all cocktail recipes.
Serving tip
Use whole milk, not semi-skimmed: the fat carries the vanilla and keeps the cocktail creamy rather than watery. Pour the milk over the rounded side of a spoon for a clean white-to-amber gradient — it makes an impression without any extra work. Chill both the milk and liqueur until ice-cold, and you won't need to fill the glass with much ice.
Frequently asked questions
Which glass do you use for Licor 43 with milk?
A 25 to 35 cl tumbler. Check out our tumbler glasses for horeca-quality sets.
What's the right ratio of liqueur to milk?
One part Licor 43 to two parts milk is the standard. For a creamier drink, use 1 to 3; for more liqueur flavor, stick to 1 to 1.5.
Can I use plant-based milk too?
Yes. Oat milk works best — it's sweet and creamy enough to carry the vanilla. Almond milk is too thin, while coconut gives it a tropical twist that not everyone enjoys.
Why does the milk sometimes curdle?
Due to acidity or a difference in temperature. Licor 43 contains citrus, so use well-chilled fresh milk and pour it just before serving — then it won't happen.
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