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.
- 1 to 2 teaspoons sugar
- 1 freshly brewed double espresso, about 2 ounces
- 6 to 8 ice cubes
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.
From Gastronomer columnist Andreas Viestad.
Tested by Michael Taylor.
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