Shakerato: espresso and sugar somehow ok together

When my friend Andy suggested we try making the shakerato, I was skeptical. The drink is basically espresso and sugar shaken with ice and strained. I’ve never really had any interest in putting sugar in espresso; I’ve typically found that espresso with sugar lacks clarity and is pretty gross. And bad. Also the iced espresso thing is still widely looked upon skeptically by baristas, though I’ve had a couple of tasty ones.

But I’ve been on a bit of a mixology kick, and any excuse to take out my good ol’ Patron branded Boston shaker that I took from that hiLARious promotional event we did—but, anyway, I digress.

So we made the Shakerato.

And it was actually quite good. Not as sweet as I imagined it would be. The cold temp keeps the perceived sweetness lower than expected.

Espresso and sugar. Surprisingly good. OK!

My recipe:
15g simple syrup + dbl espresso
Shake vigorously with ice and strain into chilled glass.

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About barnwolf

head barista for pavement coffeehouse and erc boston
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2 Responses to Shakerato: espresso and sugar somehow ok together

  1. susanneevangelista says:

    Fun. I like iced espresso ;) -Robert E.

    • barnwolf says:

      Cool – I do too sometimes. You should def try this. It’s a sweet beverage for sure, but not as much as you might expect!

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