Add a kick of caffeine to your afternoon coffee with the Shakerato, a spirited take on iced coffee courtesy of DiAnoia’s Eatery. In Italy, such a coffee usually goes by the name Caffè Corretto: Coffee the right way. The simple, three-ingredient Iced Caffè Corretto recipe is perfect for when you’re too exhausted to do anything, but need a cocktail. Choose between limoncello, Sambuca, or Amaretto, add simple syrup and a double (or triple, if you need it!) shot of espresso to a shaker, and with a quick shake, you’re ready to drink.
About Caffè Corretto
The original caffè corretto probably involved grappa, a bitter pomace brandy which blends well with the rich, full body of espresso. A little pour of grappa into an espresso never hurt anyone. This is a sweeter version of that recipe, on ice. One possible origin story suggests that during Italy’s fascist era, coffee prices rose due to tariffs. People created makeshift coffee substitutes using orzo and chicory. Adding alcohol could mask the bitter taste of these substitutes, leading to the popularity of the caffè corretto. This iced caffè corretto doesn’t have quite such austere origins, but is a delight all the same.
Shakerato Iced Caffè Corretto
Description
Coffee…with a small improvement.
Ingredients
- Double shot of espresso
- 1 1/2 oz of limoncello, Sambuca, or Amaretto
- ¼ oz simple syrup
Instructions
- Combine simple syrup, espresso, and chosen spirit into a cocktail shaker. Fill with ice. Shake vigorously to create a fully aerated, almost fluffy beverage.
- Strain into a cordial glass and enjoy… with a pastry or two!
Recipe and photography courtesy of DiAnoia’s Eatery
Subscribe to TABLE Magazine‘s print edition.
