Café Shakerato
CLASSIC · FRESH DOUBLE ESPRESSO

Café Shakerato

Espresso and sugar shaken hard with ice until it goes pale and foams like a sour.

Ingredients
Simple Syrup10 ml
Glassware
Coupe glass
Chilled.
Flavor
BODYSWEETFRUITACIDHEATSMOKEEARTHBITTER

Burnt sugar · Caramel · Roasted coffee · Cream · Mocha

Estimated profile

Method
  1. 1

    Pull a double espresso and add it to a shaker with the sugar syrup while it is still hot.

  2. 2

    Fill the shaker with ice.

  3. 3

    Shake very hard for 15 seconds — the foam comes from the shaking, nothing is added to create it.

  4. 4

    Double-strain into a chilled coupe.

  5. 5

    Serve immediately, before the crema falls.

The kit for this drink
From the Bartender

A northern Italian café standard. Two things make or break it: shake it while the espresso is still hot so the crema emulsifies, and drink it inside a minute. Some bars add a measure of amaro or sambuca, which turns it into a very good after-dinner drink.

Rating
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