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.
20120826-182449.jpg

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.
OK!

About these ads

About barnwolf

head barista for pavement coffeehouse and erc boston
This entry was posted in Uncategorized and tagged , , , , . Bookmark the permalink.

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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s