Place 6/7 ice cubes and 1 teaspoon of sugar in a shaker.
Add a spoon of Amaretto liqueur and the espresso lungo.
Close the shaker tight and shake energetically for a few seconds (about 10/15 seconds).
Open the shaker and pour into a cocktail glass, sieving the ice with the special strainer.
Then spread a thin coating of lightly stirred double cream over the surface and dust with bitter cocoa powder.