Shake it: the espresso cocktail | On the Table
Who has time to make iced coffee? Or cold brew for that matter? OK, you need the ability to make espresso for this summer oriented, non-alcoholic cocktail. But really, everyone should seek that ability. Espresso is fast (hence the name); this cocktail is fast, and cold. As fast and as cold as Lindsey Vonn on the Super-G.
Elegant simplicity, two words we’ve penned time and again. Yet it’s among the highest compliments we bless with. In this case, it’s merely espresso with a pour of sugar and the smallest dash of salt, all shaken into a delightfully thick foam that presents impressively. Ideal for a summer afternoon lift.
We stole this directly from James Hoffmann, but apparently this cocktail has been employed in cafes the world over.
The Shakerato
Into a cocktail shaker laden with ice pour the following:
- double espresso (approx. 40g)
- simple syrup (10g of 1:1 sugar/water ratio)
- saline solution (2 drops via 10g salt to 40g water)
Shake very vigorously. Strain into glass of choice.
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PARAVICINI’S ITALIAN BISTRO
2802 W. Colorado Ave.
719-471-8200
Hours: 11-9 p.m. everyday
Prices: $17.25-$30.75
What you need to know: A perennial favorite for Italian-American bistro cuisine risks tarnishing its reputation over disappointing delivery.
Hot summer, meet cold Shakerato. Fast, easy, simple and elegant.
Micah Redfield