Caffè Shakerato Recipes

CAFFE SHAKERATO

Steps:

• In the base of a cocktail shaker, mix together espresso and sugar until sugar is dissolved. Fill shaker with crushed ice, close, and shake until shaker is frosted and mixture is foamy, about 20 seconds.
• Strain into a martini glass, top with a dollop of Coffee Whipped Cream, and serve.
• Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
• When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
• Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
• Yield: 1 1/2 cups

CAFFè SHAKERATO

Steps:

• Fill a cocktail shaker halfway with ice cubes. Pour the espresso over the ice. Add sugar or vanilla syrup to sweeten, if desired. Those with baroque palates may add vanilla extract or syrup, coffee liqueur, or lemon or orange twist. Shake vigorously for 10 to15 seconds and strain into a cocktail (Martini) glass or champagne flute.