Iced shaken espresso

Applies to: espresso and a little syrup shaken hard with ice until frothy and chilled, poured over fresh ice with an optional splash of milk.

1. Add measured syrup to the shaker to your recipe's sweetness target.
2. Count pumps or measure ml — sweetness is a spec, not a free pour.
3. Pull a fresh double espresso straight into the shaker.
4. About 18 g in / ~36 g out / 25–30 s.
5. Add a scoop of ice to the shaker and seal it.
6. Shake hard until the outside of the shaker frosts and the espresso is chilled and frothy.
7. Shake about 10–15 seconds until well-chilled and foamy; the frost on the tin is your cue.
8. Fill the serving glass with fresh ice and strain or pour the shaken espresso over it.
9. Pour over fresh ice, not the spent shaking ice, so the drink is not watered down.
10. Add an optional splash of cold milk if the recipe calls for it, and serve immediately with the foam still lively.