The Caffè Shakerato is perhaps one of the earliest specialty espresso drinks offered in cafés and bars. While there’s no definitive record of when the Caffè Shakerato was invented, we know the drink originated in Italy and gained popularity during the 1990s, as coffee shop culture began to spread quickly around the world. At its core, the Caffè Shakerato is a simple drink: espresso, ice, and a touch of simple syrup, shaken in a cocktail shaker until the espresso develops a heady foam.
While the drink might feel modern and chic, especially in an era when espresso martinis are back in vogue, the origins of the Caffè Shakerato are likely humbler. In Italy, most cafés serve double duty—instead of having separate coffee shops and cocktail bars, the Italian café is a neighborhood meeting point where the two drink traditions intersect. Since the materials for mixing cocktails and making espresso were readily at hand, an enterprising bartender dropping a shot into their shaker was likely an intuitive move across the country. Its name is also pulled from the English word “shake,” giving you a clue as to what makes the drink special.
When shaken properly, the Caffè Shakerato develops a thick, frothy head. The simple syrup adds sweetness and helps stabilize the espresso, but it’s the vigorous shaking over ice that stretches the existing crema into a tightly knit foam. Espresso is technically a colloid—a solution that also contains solids in suspension—and as the espresso shot is aerated during shaking, its natural oils are able to trap air bubbles and emulsify them. It’s important to use full ice cubes, however, to prevent the espresso from diluting itself while the ice melts.
The Caffè Shakerato can also be used as a general base or inspiration for other shaken espresso drinks, including milk and other aromatic flavor additions. At its heart, however, the classic recipe contains just three ingredients.
Caffè Shakerato
Ingredients
- ½ oz of a 1:1 simple syrup
- two double shots of espresso (around 60mL)
- cocktail shaker full of large ice cubes
Instructions
- Pull two shots of espresso and transfer them to the bottom of a cocktail shaker with the simple syrup
- Allow the espresso to cool for thirty seconds or so
- Add the ice, cap the cocktail shaker, and shake vigorously for 20-30 seconds
- Serve neat in a glass, pouring slowly so the head of foam is retained
