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.
- 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.