The Shakerato is a classic, Italian iced espresso drink. In the most simple expression, it is espresso shaken over ice. Here at Visions Espresso, we utilized our training lab to create our twist on this fan favorite - and we’re here to share this summer drink recipe with you!

"The Hip Shaker"

Ingredients:

• 3-4 ice cubes
• 2 shots espresso (~ 38g)
• ½ oz. simple syrup (1 part water to 1 part raw cane sugar)
• ½ oz. hip berry syrup (instructions below)
• Pinch of sea salt

Hip Berry Syrup:

1. Get high-quality hibiscus and berry tea. We are using the Hip Berries tea from Blossom Coffee Roasters.
2. 2 cups boiling water, 300g tea, steeped for around 5 minutes.
3. Mix in 1 cup sugar to make a 2:1 flavored simple.

Instructions:

1. Place 3-4 ice cubes in the bottom of your shaker. We do this first because we want it to be cold when we pour in the espresso.
2. Pinch a bit of salt over the ice, then swirl it. Just like making ice cream, this will help lower the temperature and bring out the flavors in the rest of the drink.
3. Pull your 38g shot of espresso. It helps to have an extra wide, dual-spout shot glass and a high-quality espresso roast. We are using Espresso Velluto Organicfrom Blossom Coffee Roasters.
4. Pour your fresh espresso shot over the ice in your shaker.
5. Use the same shot glass to measure out the simple syrups (½ oz. each).
6. Pour both syrups in the small side of the shaker.
7. Shake 60 seconds or until you see thick foam. Put your hips into it!
8. Use a broad strainer to hold back the ice and pour the drink into a small clear glass that will show off the thick foam of the beverage!

Over time the air will release from the foam and more of the cup will be liquid creating a lovely layered effect. Just like a latte, this foam gives a nice texture to sip off the edge of the glass.

Double the recipe and enjoy one with a friend this summer!

Let us know what you think in the comments.

BREW YOUR BEST!