Shakerato

Ingredients

• 2 ounces espresso – freshly brewed, hot
• 0.5 ounces simple syrup – 1:1
• 1 cups ice cubes

Instructions

1. Chill a small stemmed glass (coupe or martini) in the freezer while you prepare the drink.
2. Pull a double shot of espresso (2 ounces), extracting in about 25–30 seconds for a rich, balanced shot.
3. Fill a cocktail shaker with the ice cubes.
4. Pour the hot espresso into the shaker, then add the simple syrup.
5. Seal and shake vigorously until the shaker is frosty and the coffee is well-aerated with fine crema, 10–15 seconds.
6. Double strain into the chilled glass to catch ice shards and large bubbles.
7. Serve immediately while the foam is thick and the drink is icy cold.