Instructions
Pull a fresh shot of espresso and stir in the simple syrup while it is still hot so the sugar dissolves fully.
Fill a cocktail shaker about two-thirds with ice cubes, then pour in the sweetened espresso and the amaretto.
Seal the shaker and shake hard for 15 to 20 seconds, until the outside is frosty and the coffee turns thick and foamy.
Strain into a chilled rocks glass (or a small stemmed glass if you have one), letting the foam settle on top.
Serve right away, while the foam is still standing.





