The step that matters comes first: stir the syrup into the hot espresso so the sugar is fully dissolved before the coffee meets the ice. Twenty milliliters of amaretto adds almond without turning the drink into dessert, and the hard shake of 15 to 20 seconds is what builds the foam. Strain it into a chilled glass and drink it while that foam still stands.
Shaken Espresso with Amaretto
Prep 5 min · Serves 1 · Difficulty Easy
Method
Pull a fresh shot of espresso and stir in the simple syrup while it is still hot so the sugar dissolves fully.
Fill a cocktail shaker about two-thirds with ice cubes, then pour in the sweetened espresso and the amaretto.
Seal the shaker and shake hard for 15 to 20 seconds, until the outside is frosty and the coffee turns thick and foamy.
Strain into a chilled stemmed glass (a Martini glass is traditional; a rocks glass works too), letting the foam settle on top.
Serve right away, while the foam is still standing.
