A classic Italian espresso drink that's best enjoyed on a sweltering summer afternoon.
INGREDIENTS
ESPRESSO SHAKERATO
5g cane sugar
Double espresso (approximately 40ml)
200g ice cubes
3 drops of 10:1 saline solution
BUILD
To the smaller half of a cocktail shaker, add sugar and freshly pulled espresso. Swirl several times to melt the sugar. Add the saline solution and then shake vigorously with ice until the outside of the shaker is thoroughly chilled. I typically like to shake for 30-40 seconds. Strain the shakerato into a martini (or similarly sized) glass and garnish with a single coffee bean.
Enjoy immediately.
