FREDDO ESPRESSO

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

1. 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.

2. 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.

3. Shake vigorously

   • Shake hard for about 10–15 seconds until you hear the ice breaking and the mixture is frothy on top.

4. 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.