Ingredients (Single Serving) Double shot espresso (≈ 60–70 ml), freshly brewed Ice cubes (about 6–8 large cubes) Sugar syrup (optional, to taste) — about 10–15 ml Sugar syrup ratio: 1 part sugar : 1 part water, dissolved and cooled Cold water (optional, 10–20 ml if you want a slightly less intense espresso) Equipment Espresso machine (or high-quality moka pot/aeropress) Tall glass Cocktail shaker (or mason jar with lid) Long spoon or straw Method Brew the espresso Pull a fresh double shot (40–50 ml). If you’re using sugar syrup, add it to the hot espresso and stir to dissolve. Cool it down In a cocktail shaker, add the ice cubes. Pour the hot espresso over the ice. Optional: Add a splash of cold water if you prefer it slightly diluted. Shake vigorously Shake hard for about 10–15 seconds until you hear the ice breaking and the mixture is frothy on top. Serve Strain into a tall glass with fresh ice or directly over the original ice for a stronger flavour. The signature crema foam should float on top.
