About a year ago, YouTuber Anders Erickson posted a video in which he whipped up a Campari Shakerato—a single ingredient “cocktail” that is really more of a technique than an actual recipe. It’s borrowed from 1960s Italian cafes that used to add some pizzaz to espresso coffee with a simple shaking technique. Add some ice and a little simple syrup to your coffee, give it a vigorous shake, then finely strain it into a glass and drink immediately. The result: A light and airy chilled coffee with a delicious, fluffy texture.

Introducing air into cocktails is already an important technique whether you have noticed it or not. By shaking citrus for example, you take away the acidic edge while enlivening the other flavors and aromatics. The effect on the alcohol is similar to allowing an old wine to breathe. By rapidly introducing more oxygen to the drink and theoretically increasing the surface area with bubbles, you coax free volatile flavor and aroma compounds while dulling harsh flavors and allowing some of the alcohol to evaporate.

Shakerato
2 oz Campari (or another amaro)

Shake with plenty of ice, then double-strain through fine mesh into a chilled glass, garnish with a lemon twist (discarded) and serve immediately.

So, how is a Shakerato different than just shaking a cocktail? Well, for one thing, it’s just one ingredient, and most examples feature Italian Amaro—probably because of the origin as an espresso technique. But using an intense apertivo/digestivo has some advantages that make this more than just a gimmick. Bitter liqueurs are often intensely flavored and can stand up to a little dulling effect. By toning down the sharp, bitter distractions it allows the complex herbal botanicals to shine. Part of the magic also comes from the sugar in the chosen amaro which lends a foamy texture that helps extend the effect.

Does it really work? You should try it yourself, but we have been enjoying some of our favorites, working our way through our amaro collection with this technique. You do have to sip the Shakerato quickly to take full advantage of the effect which doesn’t last forever, but we like this treatment better than sipping the same thing neat (and warm). Averna is especially delicious as a Shakerato, as is Townshend’s Cashmiri (no longer made). We will eventually get through our whole shelf of Italian bitters. It’s a little reminiscent of a 50/50 in terms of simplicity and potential ridicule, but the effect is real (where it works), and it’s tasty if you already enjoy the bitter spectrum of flavors—or if you don’t, this is a good gateway. We find that like the Italian cafe coffee, sugar does help, so chose an ingredient that can stand up to dilution and has some sweetener built-in. Give it a try and let us know what works for you!