Photo by Leo Gong

May/June 2008 Online Extra: Caffe Shakerato Con Cioccolato
Iced coffee and espresso drinks make perfect summertime coolers. This one, created by Clay Gordon of New World Chocolate Society and featured in Michael Turback’s scrumptious book, Mocha, is a perfect example.

1 oz. espresso, room temperature
1 tsp. simple syrup
A few drops of vanilla extract
1 1/2 oz. chocolate syrup
Cracked ice
Tools: muddler, shaker, strainer
Glass: highball
Garnish: lemon or orange twist

Fill a shaker halfway with cracked ice. Pour espresso, simple syrup and vanilla over ice. Shake vigorously for 30 seconds and strain into a chilled glass that has been lined with a spiral of chocolate syrup. Garnish. Makes one serving.

Michael Turback, Mocha, Ten Speed Press

For more summer cocktail recipes, check out the May/June 08 issue.

6 fresh tarragon leaves
1" cucumber cut into cubes
3/4 oz. fresh lime juice
1/2 oz. simple syrup
1 oz. double-brewed chamomile tea (chilled)
1/2 oz. Sparkling water
Ice
Tools: mixing glass, muddler, strainer
Glass: tumbler
Garnish: sprig of tarragon

Place first two ingredients in a pint glass filled with ice. Muddle all three breaking up the cucumber and tarragon, and crushing the ice. Add simple syrup, lime juice and tea. Shake and fine strain (a tea strainer works well) into an ice-filled glass. Top with sparkling water and garnish.

Kelley Swenson, Ten01, Portland, Ore.

For more summer cocktail recipes, check out the May/June 08 issue.