Espresso tastes great in all seasons. But when the summer heat smothers the bold notes of a good ol’ roast, it’s time to turn the beverage into a chilled and sippable pick-me-up, like the Italian Caffè Shakerato.
At New York City’s Dante West Village, the second location from the team behind Caffè Dante—named the best cocktail bar in the world in 2019—the Italian Shakerato recently made its debut as the signature morning cocktail on the new breakfast menu.
Smooth, elegant, and unadorned, the chilled drink is known throughout Italy and is often served black in a martini glass after a bartender “shakes”—‘shakerato’ means shaken in Italian—ice and espresso together. The simple emulsification creates a pleasing froth with a strong aroma of freshly brewed coffee.
Unlike Italy’s other decadent coffee recipes that call for a spoonful of almond granita or a scoop of vanilla gelato, the Shakerato can be prepared fresh on the fly with the fewest ingredients and just a bit of liqueur.
At Dante West Village, Bartender and Principal Linden Pride intensifies the cold coffee with a blend of booze—a splash of Mr. Black and a bit of Giffard banana and aged rum—and garnishes with fresh nutmeg and a whipped cream made with PX sherry.
Here’s his recipe.
Caffe Shakerato from Dante West Village
Ingredients:
- 1/2oz Bacardi 8-year
- 1/2oz Mr. Black
- 1/2oz Giffard Banana Liqueur
- 1/2oz Simple Syrup
- 1 1/2oz Fresh Espresso (one shot and a half)
- PX Cream
Method: Whip shake all except cream, strain, and garnish
Glass: Spritz
Garnish: PX Cream, grated nutmeg