How to Make an Italian Shakerato (Step-by-Step Guide
When it comes to making Shakerato, the technique matters. I mean, you aren't just tossing espresso over ice but shaking to create that smooth, velvety texture. If you’ve never tried making one before, don’t worry. I’ve got you covered with a foolproof step-by-step guide.
Equipment
- Espresso machine or Moka pot (for brewing strong espresso)
- Cocktail shaker or a sealed jar (for shaking the espresso)
- Strainer (to remove ice before serving)
- Chilled coupe or martini glass (for a touch of elegance)
- Spoon or jigger (for measuring syrup or sugar)
Ingredients
- 1 shot of freshly brewed espresso (or 2 shots for a stronger drink)
- A handful of ice cubes
- 1-2 teaspoons of simple syrup or sugar (optional, for sweetness)
- A cocktail shaker or a sealed jar
- A chilled glass (preferably a coupe or martini glass)
Instructions
- Brew a fresh shot of espresso – The key to a great Shakerato is using high-quality espresso with a bold, smooth profile. A dark roast with chocolatey notes works best.
- Fill a cocktail shaker halfway with ice – Enough ice to chill the drink but not so much that it over-dilutes the espresso.
- Pour the hot espresso over the ice – The shock of hot espresso hitting the ice creates a unique flavor transformation, mellowing out acidity while keeping the intensity.
- Add sugar or simple syrup (if desired) – This is optional, but a little sweetness enhances the texture and balances the boldness of the espresso.
- Shake vigorously for 15-20 seconds – This step is crucial! The harder you shake, the more air gets incorporated, creating that signature frothy layer. (Pro tip: Shake until the shaker feels ice-cold in your hands.)
- Strain into a chilled glass – Use a fine mesh strainer to keep out ice shards. A Shakerato should be ice-cold but never watery.
- Enjoy immediately – A Shakerato is best when fresh, with a frothy top and a smooth, well-balanced taste.
Video
Notes
Personal Tip: If you want a smoother, more balanced texture, try adding one tiny pinch of salt before shaking. It subtly betters the sweetness and rounds out the espresso’s boldness.