It just feels so wrong. you take a single, gorgeous amaro—which probably has a semi-secret recipe perfected and handed down through generations—and shake the absolute hell out of it with ice in a cocktail tin. Isn’t that a sin against the liqueur gods? These bittersweet liqueurs, primarily from Italy, should be sipped room temperature or slightly chilled following an epic dinner and used in fancy aperitivo cocktails, right?
The original shakerato, the caffè shakerato, has been a fixture in Italy for decades. A bit of coffee, sugar, and ice, shaken and strained, results in something like an NA precursor to the espresso martini. At the historic bar Camparino in Milan, this same technique is applied to the classic amaro Campari. The method has slowly taken off in the United States among cocktail nerds, and it coincides with the broader rise in popularity of amaros. It’s easy to see the appeal: They typically have a lower ABV than whiskey or tequila, and Gen-Z loves a less boozy or NA cocktail. Plus, they’re authentic. If White Claw is practically digital, nothing feels more analogue than an amaro. And amaro labels look cool, dude.
Can you really call an amaro shakerato a cocktail when a cocktail has, by most definitions, at least three ingredients? Well, when you think about the make-up of amaros— mixtures of various sweet, bitter, and herbaceous ingredients—that’s pretty much what cocktails are. They are, in many ways, the original bottled cocktails.
What happens when you shake an amaro is the same thing that occurs when you shake any drink with sugar content: You dilute and chill the drink while everything aerates, emulsifies and integrates. The most important aspect to making a successful shakerato is the aeration. You need to shake it harder than you’ve ever shaken anything before and with less ice (or no ice). That is what will give you your fluffy head.
The technique works differently with every amaro—generally speaking, the higher the sugar content, the foamier the crema. We’ve tested a bunch and picked a few of our favorite amaros to shake (at right). You can experiment with drinks that blend two amaros together, like, say, the Ferrari—a combination of Fernet- Branca and Campari, more commonly served as a shot but, we think, much better in shakerato form.
Perhaps you’ve never liked amaros. Some people find them syrupy, almost medicinal. Chances are, though, that you’ll be won over by the shakerato. The technique softens and lengthens the amaro’s flavours to create an altogether different taste profile—one that provides a refreshing surprise. Love Negronis and espresso martinis but want something different? Again, the shakerato is the answer. It may never be as popular as those drinks, it might never become a TikTok trend, but being an under-the-radar classic has more cachet anyway.
There is no one way to make a shakerato, but there are some guidelines you can use to get the aeration and emulsification right. I find that the simplest thing to do is to shake the amaro with just a few cubes. This makes it easier for the air to mix into the drink. Use a Boston shaker or a martini shaker. And shake it hard. Like as hard as you can, for about 10 seconds. Do it enough and you’ll know when it’s got the right consistency. Then strain it into a glass.
A lot of pros do something called a reverse dry shake, which will give you a more robust crema. After you strain, return the contents to the shaker, shake some more, and then pour it into a coupe. It’s a simple enough cocktail for your party guests to shake on their own, too.
