Caffè shakerato is what an Italian barista makes when the weather turns hot: a shot or two of fresh espresso shaken violently with ice and sugar in a cocktail shaker, then strained into a chilled glass. The shaking whips the coffee into a creamy, pale brown foam that sits on top like a head on a beer, though there is no milk in it at all. It is served in stemmed glasses and sipped standing at the counter.

The Italian Grand Prix arrives at Monza in early September, often still in the grip of summer, and on a hot afternoon in Lombardy there are few better ways to take your coffee. It delivers coffee's alertness without a hot drink in the heat, which is about as efficient as refreshment gets.

The shakerato

Ingredients

• 2 shots (about 2 oz / 60 ml) freshly brewed espresso
• 2 to 3 teaspoons simple syrup or granulated sugar
• 1 cup ice cubes

Method

1. If using granulated sugar, stir it into the hot espresso until dissolved. If using syrup, you can add it straight to the shaker.
2. Fill the shaker two thirds full with ice. Pour in the hot espresso and the syrup. Close it firmly, wrap a towel around it if it is metal, and shake as hard as you can for 15 to 20 seconds.
3. Strain into the chilled glass in one quick pour, letting the foam slide out last so it settles on top.

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