Shakerato 1.000

Mette Randem for The Washington Post

Aug 26, 2009

One of the simplest and perhaps most elegant of the iced coffees, the Shakerato is a cool answer to espresso. Like espresso, it is delicious in itself but is also the starting point of a range of other drinks: Just add milk, ice cream or vanilla custard, or use it to make sparkling coffee.

It is best made in a cocktail shaker, although only limited shaking is involved.


Servings: 1
Ingredients
  • 1 to 2 teaspoons sugar
  • 1 freshly brewed double espresso, about 2 ounces
  • 6 to 8 ice cubes

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Directions

Place the sugar and espresso in a shaker or a metal container and stir until the sugar has dissolved. Add ice cubes and, with the lid on, shake a couple of times. Pour into a glass, or, for a more concentrated coffee flavor, pour only the liquid into the glass, in which case the ice cubes can be used again.

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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.