Shakerato

By Oliver Strand

Shakerato
Rating
4(55)
Notes
Read community notes

There isn’t much to the shakerato: a shot of espresso poured over ice cubes and simple syrup, then shaken. But when those three elements are rattled around in a cocktail shaker for what seems like an eternity (it actually clocks in at 15 seconds), they undergo an alchemical transformation: the dense espresso, now frothy, sweet and flecked with ice, is as refreshing as it is flavorful.

Featured in: Chilled Espresso, Shaken to a Froth

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Ingredients

Yield:1 drink
  • 1shot fruity espresso
  • 4teaspoons simple syrup
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

73 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 0 grams protein; 19 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make 1 shot fruity espresso and pour immediately into a cocktail shaker with 5 to 6 ice cubes. Add 4 teaspoons simple syrup and shake vigorously for 15 seconds. Strain into a glass. Serve immediately.

Ratings

4 out of 5
55 user ratings
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Cooking Notes

Mark Bitterman - Field Guide to Bitters & Amari

A great trick is to cut back on the simple syrup by half and add coarse Demerara sugar to the shaker. The coarse grains slowly dissolve at the bottom of the glass and you crunch the few remaining at the end. Yum. And authentic in Italy, Croatia, Greece.

Marticus A.

Like anything, taste is king. If this shakerato is too sweet for you, try this: 2 oz. fruity espresso (like an Ethiopian) .5 oz. Demerara syrup (1:1 water-sugar ratio) A pinch of salt. Add all ingredients into a cocktail shaker with ice. Shake and strain into a 3 oz. martini glass. The salt imparts a hint of flavor. But more importantly makes a nice frothy top, much like the crema on an espresso. It's beautiful and delicious. A great afternoon pick-me-up. Cheers!

ANF

And during the 2022 summer heatwave, this is exactly what I need until my cold brew is brewing!

Tillman King

I tried the suggested simple syrup and sugar combo. It yielded significantly less foam than simple syrup alone. Will revert to 1 T simple syrup and no added sugar.

tate

I used jot instant concentrated coffee in lieu of Espressso! Delicious!

Mark Bitterman - Field Guide to Bitters & Amari

A great trick is to cut back on the simple syrup by half and add coarse Demerara sugar to the shaker. The coarse grains slowly dissolve at the bottom of the glass and you crunch the few remaining at the end. Yum. And authentic in Italy, Croatia, Greece.

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