Pull a double espresso into a tall metal shaker or milk jug.
Add the sugar syrup and two ice cubes.
Whip with a handheld drink mixer or shake extremely hard for 20 seconds, until the volume roughly doubles and a dense foam forms.
Fill a collins glass with ice and pour the whipped espresso over it.
Serve with a straw and no milk.
Standard across Greece and Cyprus, where a freddo espresso and a freddo cappuccino are separate orders and getting them confused marks you out. The handheld frother is what Greek cafés actually use; a cocktail shaker is a workable substitute if you shake harder than feels reasonable.
My Bar Shelf läser ditt skåp och visar varje cocktail du kan göra av det du redan har - inklusive Freddo Espresso.