My favorite bar here in New York City is Booker and Dax in the Village. Run by the mad scientist mixologist Dave Arnold, the cocktails served there are so thoughtful and difficult that I am happy to fork over $14 a drink. (Or at least happier than at places I can make the recipe myself. ?)
For our anniversary, Sean and I bought Arnold’s book, Liquid Intelligence. There are some super complex processes and explanations inside, but one of my favorites is the Shakerato for your morning coffee. It’s so frothy and smooth, and the salt adds a complexity to the taste that makes the coffee taste new again. Obviously you can add booze to this but it’s delicious without. ?
Bulldog glass from @barkshop!
☕️ Shakerato ☕️
Ingredients
- 1.5 oz chilled espresso
- 3 oz whole milk
- .5 oz simple syrup
- 1 pinch of salt
- 1 handful ice
Instructions
Combine everything and shake like crazy until milk is really frothy. Pour in a glass over ice!
