Bistro glass with foamy coffee beverage on a marble surface with messy cocktail shaker next to it.
Photography: Eric Vitale – Art Direction & Food Styling: Anthony Contrino

In Italy, coffee is a lifestyle.  When I’m in Italy, I find myself at a coffee bar at least 2 or 3 times a day.  Typically, a coffee bar will have a long counter, usually standing room only, where you’ll flag down the barista and order your coffee.  In the morning, it’s 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 2 ingredients – the best freshly-brewed espresso you can get your hands on and sugar – it’s 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. 


Prep Time: 5 minutes
Servings: 1 beverage


  • 2 ounces high-quality freshly brewed espresso
  • 1 tablespoon demerara sugar


  • Load a cocktail shaker with ice.
  • Add the espresso and sugar and shake vigorously for at least 15 seconds.
  • 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.
Cuisine: Italian
Course: Drinks
Author: Anthony Michael Contrino