A sophisticated Italian coffee preparation, the caffè shakerato, is rapidly gaining international acclaim, moving beyond its traditional European roots. This elegant chilled espresso drink, characterized by its airy, frothy texture, is crafted from a straightforward blend of espresso, ice, and a touch of sweetness. The magic lies in the vigorous shaking process, which transforms these humble ingredients into a luxuriously foamy beverage. While the espresso martini has recently captivated many, the shakerato offers a distinct, refined experience, increasingly appearing on menus in major culinary hubs like New York and Los Angeles, signifying its growing influence in the global beverage scene.
Traditionally, the shakerato, whose name simply translates to “shaken” in Italian, has been a beloved fixture in Italian cafes. Despite the widespread popularity of other Italian espresso derivatives such as cappuccinos and macchiatos in the United States, the shakerato largely remained a connoisseur's secret. However, recent trends indicate a significant shift, with online searches for “shakerato” reaching unprecedented levels. This surge in interest has even prompted major coffee chains to introduce their own versions of "shaken espresso" drinks, albeit often milk-based concoctions that differ considerably from the authentic, air-infused Italian original. True caffè shakerato derives its signature creaminess not from dairy, but from the meticulous aeration achieved through shaking.
The versatility of the shakerato extends beyond its coffee origins. Bartenders and restaurateurs are now exploring its potential with a variety of liquids, recognizing that the aeration technique enhances the overall drinking experience. For instance, Bar Pisellino in New York City features the classic caffè shakerato alongside more familiar coffee options, while Bar Bacetti in Los Angeles offers a non-alcoholic aperitivo shakerato, enriched with orgeat for a subtle nutty note. This adaptability highlights the shakerato's capacity to seamlessly transition between a invigorating coffee drink and a sophisticated cocktail.
Althea Codamon, a managing partner and wine director at Osteria Radisa in Brooklyn, champions the shakerato's simple elegance. She begins her day by preparing a double espresso shakerato, incorporating demerara syrup and, uniquely, a hint of coconut cream. However, Codamon's particular fondness lies with the amaro shakerato, which she praises as an exquisitely simple, single-ingredient cocktail. This preparation transforms the robust, herbaceous amaro into a lighter, more approachable drink through the meticulous interaction of spirit, ice, and air.
Jojo Colonna, bar director for the forthcoming New York establishment I Cavallini, echoes this appreciation for the amaro shakerato. He observes that many bitters and amari possess such inherent complexity that they function almost as complete beverages on their own. The addition of dilution and chilling through the shaking process can elevate these spirits, revealing nuanced flavors and enhancing drinkability, making them far more agreeable than consumed at room temperature. This technique allows for a sophisticated yet effortless imbibing experience.
When crafting amaro shakeratos, the selection of the amaro itself is crucial. Codamon advises choosing amaros with a higher sugar content, as their increased viscosity contributes to a richer, more stable foamy head upon shaking. The natural sweetness of these amaros is then balanced by the dilution from the ice. While traditional choices like Braulio and other herbal amaros are popular, Codamon also favors Sicilian varietals or those with a distinct bitter citrus profile, such as Averna, Sirene 'Canto', and Amaro Pellegrino, for their unique characteristics.
The most critical element in any shakerato, whether coffee or amaro-based, is the ice. Both Codamon and Colonna emphasize the importance of using high-quality, solid ice. Codamon stresses that “good, solid ice is the key to getting the perfect froth, dilution and temperature,” and advises shaking vigorously but not excessively. Colonna concurs, recommending fresh, dry, and larger ice cubes to ensure precise control over dilution and chilling, which are vital for achieving the desired texture and temperature of the drink. The size and quality of the ice directly influence the resulting froth and the overall sensory experience.
The shakerato, while a marvel in its singular form, also serves as an adaptable blueprint for creative beverage development. Colonna's innovative "Shakerato Rickey" on the I Cavallini menu exemplifies this. This variation utilizes Braulio, an Alpine amaro with lower ABV and higher sugar, which, when shaken, yields an exquisite crema akin to espresso. The addition of soda and fresh lime juice transforms this concoction into a visually stunning, soufflé-like drink, demonstrating the shakerato's potential for both complexity and visual appeal. For those who appreciate both amaro and coffee, the canned American Shakerato, developed by Wine Enthusiast writer Kara Newman, offers a harmonious blend of Americano bitter liqueur, Madcap coffee, and a hint of chocolate and orange bitters, delivering an experience reminiscent of coffee enriched with a generous splash of amaro.