Here are the recipes from the Caffe Shakerato recipe.
Classic Recipe
Approx 40g espresso (a double espresso)
10g 1:1 simple syrup
2 drops saline
Ice
In a cocktail shaker or in shaker tins, add the sugar, saline and ice. Pour the espresso over the top. Swirl, then shake aggressively for about 30 seconds. Strain into chilled glass.
Fruity Espresso Recipe
Approx 36g espresso (a double espresso, from a lighter roasted fruit forward washed coffee)
12g 1:1 Earl Grey syrup (recipe below)
2 drops saline
0.2g Angostura Orange Bitters
Ice
In a cocktail shaker or in shaker tins, add the Earl Grey Syrup, saline, bitters and ice. Pour the espresso over the top. Swirl, then shake aggressively for about 30 seconds. Strain into chilled glass.
Batch Nitro Shakerato
Approx 200g espresso (5 double espressos)
50g Xanthan Syrup (recipe below)
10 drops saline
60g ice
In an ISI cream whipper, add the ice, espresso, saline and xanthan syrup. Charge with one cartridge, then discharge completely (to remove oxygen).
Weigh the whipper, charge with another charge, then see how much gas is retained. Discharge until approximately 3-4g of gas remain. Shake thoroughly. Chill in the fridge or ice bath. When serving gently discharge into chilled glas.
Additional Recipes
Early Grey Syrup
100g sugar
100g water
5g Earl Grey tea (loose leaf)
Add the sugar and water to a pan. Heat, stir to dissolve the sugar and when syrup is very hot (but not quite boiling) turn off the heat, add the tea. Stir to incorporate, then leave to steep for 10 minutes. Strain. This should keep in the fridge for up to 2 weeks.
Xanthan Simple Syrup
100g sugar
100g water
0.5g Xanthan
Mix the sugar and xanthan. Add the water, and heat gently and stir until sugar dissolved. Cool. This should keep in the fridge for up to 2 weeks.