Sarah Baker's Shakerato Corretto

Recipes

Shakerato Corretto

By Sarah Baker

Zak and Sarah Baker both worked at Ristorante Bartolotta. It’s where they met. It’s also where Zak nurtured his love of espresso. “Me and [executive chef Juan] Urbieta pounded espresso all day,” he says. Sarah didn’t share the love of drinking espresso straight up (something she attributes to working at Starbucks “all through college”), but Zak bought an espresso machine and along with getting the coffee pods, they had recipes. One stood out: the Shakerato – milk, simple syrup and espresso, shaken vigorously. “We were looking for an espresso martini [for the Ca’Lucchenzo menu] and I don’t know how many recipes we looked it,” she says, thinking of the one that came with that espresso pod subscription. “But I still wanted to make the Shakerato have a kick to it.” A trip to Italy provided that eureka moment.

During their stay in Verona (in a municipality called Sant’Ambrogio di Valpolicella), they’d walk to a little cafe, which afforded them a view of “these old Italian grandpas drinking grappa,” says Sarah. She thought immediately of the grappa-Shakerato combo.

Before putting it on the menu, only customers who noticed the bar sending a round of these drinks to the kitchen at the start of service knew about it. “It’s like this amazing experience,” Zak says. “All the senses go off.” A few customers started ordering them and it took off from there. The Bakers also drink Shakeratos at home. In the winter, Sarah adds a maple cinnamon syrup in place of the simple syrup. “You could also use chocolate in it to make it cocoa-like,” adds Sarah. The Shakerato Corretto is versatile indeed.

Ingredients

Makes 1 serving

1 ounce fresh brewed espresso

1 ounce simple syrup

1/2 ounce grappa

4 ounces milk

Instructions

The Drink:

A mashup of two classic Italian coffee drinks - the Shakerato and the Café Corretto. The Shakerato Corretto combines the rich, creaminess of a Shakerato (basically a shaken iced latté) and the bracingly robust character of a Café Corretto (a corrected coffee).

The Espresso:

Fresh-brewed espresso is key, as it will be the predominant flavor in the drink. In a pinch, instant espresso will work, but the drink will likely lack complexity. Stovetop espresso (made with a Bialetti pot) will provide a rich, robust flavor.

The Grappa:

Grappa is a grape pomace-based brandy. Grape pomace is what remains of the grapes (stems, seeds, skins) after the pressing in winemaking. They pack a fiery punch that holds up well to the richness and creaminess of the drink. Grappa can be found at most wine shops.

The Simple Syrup:

A basic simple syrup is made using equal parts sugar and water. Add sugar and water to a pot on the stovetop, heat over medium-high heat until the sugar is fully dissolved and hold at a simmer for one minute to ensure full integration. There are infinite flavor combinations you can employ for simple syrups by switching up the sugar and/or liquid agents. One of my favorite variations uses maple syrup (using the syrup as the liquid element) and cinnamon sticks to create the perfect, fall-flavored syrup. Great for drinks, ice cream toppings or even drizzled over pancakes. I typically use a richer, darker Wisconsin maple syrup for this application.

The Garnish:

Three coffee beans symbolize health, wealth and happiness.

The Assembly:

Combine all ingredients in an ice-filled cobbler shaker. Shake vigorously until well chilled. Strain into a chilled glass and garnish with three coffee beans.

Bio

Zak and Sarah met in 2005 while working for the Bartolotta Restaurant Group and fell in love with Italian food, wine, culture and ultimately, each other. From nearly the first day they started dating, they began planning what would become Ca’Lucchenzo. From 2005-2018, Zak and Sarah set out to learn all they could about running a successful restaurant, which brought Zak to a very busy French restaurant that catered large events. He learned to skillfully and efficiently execute events alongside busy dinner, brunch and lunch services. Sarah spent her time working in restaurants as a server and bartender while being Joe Bartolotta’s assistant during the day. She learned the ins and outs of what it takes to run a profitable, hospitable restaurant. In 2013, Zak and Sarah signed on as consultants to help reopen a beloved local pizzeria. What started out as a six-month consulting project turned into a five-year stint and ultimately opening four concepts. Throughout this time, they continued to write business plans, menus and run proformas while always dreaming of their own creation. After a fateful trip to Italy in 2018, they decided it was now or never and they started looking for a spot for their dream to live. After looking at only two locations, they fell in love with a corner building in the town where Sarah grew up. Ca’Lucchenzo, an Italian restaurant with a midwestern twist specializing in handmade pasta, opened in 2019.

Sarah Baker

Ca'Lucchenzo

Sarah Baker

Ca'Lucchenzo

About Ca'Lucchenzo

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