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Ingredients
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Shakerato
Equipment
Method
Shakerato
Brew espresso
Brew two single shots of espresso (approx. 4 oz total). If you don't have an espresso machine, brew very strong coffee. Let the espresso rest for 15–30 seconds so it's not piping hot but still warm.
Sweeten
Add 0.5 oz (about 15 ml) simple syrup to the warm espresso and stir briefly until combined. If you prefer less sweetness, reduce syrup to taste. If the espresso is extremely concentrated, optionally add 0.25 oz cold water to mellow the flavor.
Shake with ice
Fill a cocktail shaker with 6 ice cubes. Pour the sweetened espresso into the shaker. Seal and shake vigorously for 12–20 seconds. The goal is to rapidly chill and aerate the espresso to produce a silky, foamy crema.
Double strain and serve
Place a strainer (and optional fine mesh) over your chilled martini or coupe glass. Strain the shaken espresso into the glass, leaving ice behind in the shaker. The drink should have a frothy, velvety head.
Garnish and finish
Garnish with an orange twist expressed over the drink or a light dusting of cocoa powder. Serve immediately while cold and frothy.
Equipment & Notes
If you don't have a shaker, use a jar with a tight-fitting lid and shake just as vigorously. Chill the serving glass in the freezer for 5–10 minutes beforehand for best presentation. Adjust sweetness and espresso strength to taste.