FREDDO 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. 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. Shake hard for about 10–15 seconds until you hear the ice breaking and the mixture is frothy on top. 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.. Yield: 70ml