Overproof Shakerato Recipe

Pull espresso

Pull a double shot (about 2 oz) of Amavida espresso immediately before making the cocktail so it is hot and aromatic. Set aside.

Cool the espresso

Allow the espresso to rest 20–30 seconds so it is very hot but not scalding; pour into a small metal cup or chilled measuring cup. Add the 0.25 oz cold water to slightly cool and help bloom the crema.

Combine in a shaker

In a cocktail shaker, add the hot espresso, Plantation OFTD (0.75 oz), coconut amaro (0.75 oz), and simple syrup (0.25 oz). The small amount of water and syrup help balance temperature and texture when shaking with ice.

First (hot) shake — emulsify

Dry-shake is not required. Seal the shaker and shake vigorously for 10–12 seconds without ice (this initial hot shake helps emulsify the oils in the espresso and integrate with the amaro and rum).

Second (cold) shake — chill and dilute

Add a generous handful of ice to the shaker. Shake very hard for 12–18 seconds until the exterior of the shaker frosts and the liquid is well chilled and slightly diluted.

Serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass over one large clear ice cube in a rocks glass, depending on service style. For a classic shakerato style, serve straight up in a chilled coupe.

Garnish

Float or place three coffee beans on the crema. If using, express a lime peel over the top to add brightness and discard or place as a garnish.

If you prefer the coffee more pronounced, reduce the rum by 0.25 oz and increase espresso to 2.25 oz. For a sweeter version, increase simple syrup to 0.5 oz. For a drier, stronger overproof character, omit the syrup entirely.