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