Shakerato

Italy

An Italian summer classic — freshly pulled espresso shaken hard with ice and a touch of simple syrup until the top is frothy and the drink is ice-cold. It's strained into a coupe or martini glass, so you get the chill without the dilution of melting ice. Think of it as espresso's cocktail mode.

How to make it

1. 1

   Pull a double shot of espresso.

2. 2

   Add the hot espresso, a teaspoon of simple syrup (or sugar), and a handful of ice to a cocktail shaker.

3. 3

   Shake vigorously for 10–15 seconds until the outside of the shaker is ice cold.

4. 4

   Strain into a chilled coupe or martini glass — no ice should go in the glass.

5. 5

   Serve immediately while the foam is still on top.