Jacob Grier

Last week I purchased my very first martini shaker. Fittingly, the inspiration for it had nothing to do with martinis and everything to do with coffee.

In my espresso post I mentioned that I’d found an iced espresso drink that I really love. I’m not normally a fan of iced espresso drinks; they’re too often overly sweet or milky. Yet this one that was available throughout Italy called the caffe shakerato has none of those problems. It’s cold, delicious, and retains the richness and complexity of espresso. In short, I’ve been converted.

The drink is made by pouring a fresh shot of espresso into a martini shaker with ice and, if desired, a bit of sugar syrup. It’s shaken up to aerate the espresso, then strained into a small, chilled glass. At its best, it’s silky smooth and has a head of crema that bubbles up from the bottom of the glass like a freshly poured Guinness (well, not exactly like Guinness).

Though the drink is hard to find in the Frappuccino-dominated U.S., you can try making your own. This page has a few more tips on how to do it and a great photo of what it’s supposed to look like.