Chef notes
In Italy, coffee is a lifestyle. When I’m in Italy, I find myself at a coffee bar at least two or three times a day. Typically, a coffee bar will have a long counter where you’ll flag down the barista and order your coffee. In the morning, I'll get a cappuccino and a pastry cream-filled cornetto (Italy’s version of a croissant), but in the afternoon, it’s a shakerato.
This not-so-common iced coffee was introduced to me by a friend I was working with, and I’ve been addicted ever since. With only two ingredients (the best freshly-brewed espresso you can get your hands on and sugar) it’s pretty easy to make at home. I’m not usually one to drink black coffee, but when you vigorously shake the hot espresso and sugar over ice, the result is a smooth, easy to sip beverage with the best tasting foam cap you’ve ever had.
Technique tip: Shake vigorously to create a velvety foam.
Swap option: Use simple syrup instead of Demerara sugar.
Ingredients
- 2 ounces (4 tablespoons) high quality, freshly brewed espresso
- 1 tablespoon demerara sugar
Preparation
1.Load a cocktail shaker with ice.
2.Add the espresso and sugar and shake vigorously for at least 15 seconds.
3.Using a Hawthorne strainer, strain the beverage into a martini or coupe glass, gently shaking as you pour to leave no foam behind. Serve immediately.
