Place 6 or 7 ice cubes and 1 teaspoon of sugar into a shaker.
Add a spoonful of Amaretto liqueur and the espresso lungo.
Tightly close shaker and shake energetically for approximatly 10-15 seconds.
Open the shaker and pour into a cocktail glass, sieving the ice with the special strainer.
Spread a thin coating of lightly stirred double cream over the surface and dust with bitter cocoa powder.