Braulio Shakerato Recipe
Make Braulio Shakerato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso & Chill
Liqueur & Finish
Method
Espresso & Chill
Brew espresso
Brew double shot (about 2 oz) of espresso immediately before preparing. Use a hot, fresh shot, then allow it to rest 10–20 seconds so it isn't piping hot but still warm.
Cool the shaker
Fill a cocktail shaker with ice (about 6 oz) to pre-chill it while preparing the rest of the components.
Add the warm espresso and simple syrup to a mixing/serving cup and let the espresso cool for 15–20 seconds, or pour directly into the shaker if using a heat-tolerant metal shaker. Brief cooling prevents excessive dilution from overly melty ice.
Mixing & Serving
Combine ingredients
Discard the ice used to chill the shaker. Into the chilled shaker add 2 oz freshly brewed espresso, 1 oz Braulio amaro, 0.5 oz vodka (optional), and 0.25 oz simple syrup. Add fresh ice to the shaker (enough to fill it about two-thirds).
Vigorously shake
Seal the shaker and shake very vigorously for 15–25 seconds. The aim is to aerate the espresso so it becomes silky, slightly foamy, and well-chilled. If you prefer a denser crema, shake closer to 25 seconds.
Double strain
Using a fine strainer and the shaker's strainer, pour the cocktail into a chilled coupe or martini glass. Double-straining removes small ice shards and yields a clean, velvety surface.
Garnish & serve
Garnish with 2–3 coffee beans placed on the foam. Serve immediately while the foam is present and the cocktail is cold.
