Caffè Corretto
Cocktails
A shot of hot espresso "corrected" with a splash of grappa or sambuca. It is the quick, no-fuss Italian way to round off a meal or warm up at the bar.
A shot of hot espresso "corrected" with a splash of grappa or sambuca. It is the quick, no-fuss Italian way to round off a meal or warm up at the bar.
Pull a fresh single shot of espresso straight into a small cup or an espresso glass.
Pour in the grappa (or sambuca if you prefer the sweeter version) right away while the coffee is still hot.
Give it a quick stir with a small spoon to combine.
Serve at once and drink it warm, the way it is done at the bar.
Per serving
The story
Caffè corretto means "corrected coffee," and the "correction" is the shot of liquor that goes into the espresso. It grew out of working-class bar culture across northern Italy, where grappa was the natural choice because it was cheap, local, and strong enough to cut through a strong coffee. In the south you are more likely to see it made with sambuca or anisette instead. It is still an everyday bar order, especially after a meal or first thing on a cold day.
More delicious Italian recipes to try
Spoleto’s eggless ribbons under a warm anchovy-less Norcia classic: black truffle pounded with oil and garlic, never cooked, only persuaded.
A dark, herbal twist on the Manhattan using Amaro Averna instead of sweet vermouth.
The precursor to the Negroni. A refreshing blend of Campari, sweet vermouth, and soda water.
Tuscany’s twice-cooked bread and vegetable soup, thick enough to eat with a fork: cavolo nero, cannellini beans, and stale bread reboiled into something far greater than its parts.
