Shaken iced espresso (Caffè shakerato)

1. Brew two or three espressos (about 120 ml).

2. Immediately dissolve the sugar in the hot coffee.

3. Fill a cocktail shaker (or a tightly sealing jar) three-quarters full with ice cubes.

4. Pour in the sweetened coffee and close the lid tightly.

5. Shake vigorously for 20-30 seconds until the coffee is completely chilled and a thick, creamy foam forms on top.

6. Strain into chilled stemmed glasses, leaving the ice behind, and serve immediately.

Tip: A favourite of Italian bars in summer; it's even silkier with sugar syrup instead of sugar, and if you like it milkier, add a little cold milk to the glass.