Italy’s summer espresso: espresso and sugar shaken hard with ice in a cocktail shaker, then strained into a chilled stemmed glass under its own pale foam.
Untested: not yet made in this kitchen. It is here for the Iced and Whipped Coffees page.
Ingredients
- 1 or 2 shots espresso, about 30 to 60 ml (1 to 2 oz), freshly made
- 3 teaspoons sugar, or 15 ml (½ oz) sugar syrup
- 1 cup ice cubes
Directions
- Chill a martini glass or small wine glass in the freezer for a few minutes.
- Make the espresso and stir in the sugar while it is hot, or add the syrup.
- Fill a cocktail shaker with the ice, pour in the sweetened espresso, close it and shake hard for 15 to 20 seconds.
- Strain into the chilled glass; a thick foam forms on top. Drink at once.
Notes
Where this comes from After Italian Wikipedia’s Caffè shakerato, which cites Soletti and Toscani, L’Italia del caffè (Touring Club Italiano, 2004): one or more espressos, three teaspoons of sugar or liquid sugar, ice, shaken in a cocktail shaker and served in a stemmed glass. When it began is not recorded. The photo A shakerato in a martini glass in Florence, 2014.