Shakerato
The recipe can be doubled but making more than two at a time isn't
easy-it's best to repeat the process.
¼ cup sugar
¼ cup
water
2 large or 4 small ice cubes
1 freshly made espresso,
preferably with Illy
Dissolve sugar in water over high
heat. Cool syrup.
Put
ice cubes in a metal cocktail shaker. Add ½ teaspoon (or more) sugar
syrup, then pour the hot espresso over the cubes. Close shaker and
shake it vigorously until the ice cubes are almost completely melted.
You'll know from the sound. Strain into a stemmed glass-martini or
champagne flute.
Every barista I spoke to serves caffè
shakerato black, but I foresee the day of the tall-skinny-decaf-latte
shakerato in my culinary crystal ball.
