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Ingredients
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Espresso
Sweetener (optional)
Ice & Finish
Method
Espresso
Brew espresso
Pull two fresh shots of espresso (about 60 ml total). If you want slightly milder flavor, pull a single long espresso and add 15 ml hot water to bloom/loosen the concentrate.
Let the espresso rest 10–20 seconds so it doesn’t steam the shaker and dilute the chill too quickly.
Sweetener (optional)
If using sweetener, add 30 ml simple syrup or vanilla syrup to the warm espresso and stir to combine. Warming the syrup slightly helps it integrate; for cold, use thin simple syrup so it mixes easily.
Ice & Shake
Prepare shaker
Fill a cocktail shaker about two-thirds full with the large ice cubes (about 1 cup). Using larger cubes reduces dilution while cooling quickly.
Combine and shake
Pour the espresso (with syrup if used) over the ice in the shaker. Secure the lid tightly and shake vigorously for 20–30 seconds. Aim for a hard, fast shake so the espresso froths and becomes cold — you want a thick, velvety crema and a very cold liquid.
Strain
Open the shaker briefly to break any vacuum, then double-strain the shaken espresso into a 16 oz serving glass filled halfway with the serving ice cubes. Use a fine-mesh strainer over the cocktail strainer if you want the smoothest texture.
If you prefer a slightly longer drink, gently top with 30 ml cold filtered water and stir once to combine, being careful not to deflate the foam too much.
Serve
Garnish optionally with a few coffee beans or a very light dusting of cocoa powder. Serve immediately with a straw so the drinker experiences the frothy crema on top and the chilled espresso beneath.
Enjoy your 16 oz iced shakerato.