The Caffè Shakerato (Italy’s take on iced coffee) and the Campari Shakerato, a drink made famous at the historic Camparino bar in Milan, represent the primary shakerato styles you’ll encounter across Italy. And though amaro is traditionally served neat at room temperature, applying the shakerato method by reverse dry shaking certain styles can amplify its aroma, flavor and texture. When experimenting with your own amaro shakerato, consider that alpine styles tend to work best with this technique.
Amaro Shakerato
Robby Dow | New York City
Ingredients
Serving: 1
- 2 ounces amaro
Garnish: lemon twist
Directions
- Combine your favorite amaro in a tin with ice and shake hard for 10 seconds.
- Fine-strain the amaro into an empty tin and discard the ice.
- Dry shake the amaro, without ice, for 10 seconds.
- Strain into a chilled Nick & Nora glass, and garnish with a lemon twist.