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Hot caffè corretto in a white espresso cup and saucer.

Caffè Corretto

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.

2 min · Makes 1

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Fifteen milliliters of spirit to one shot of espresso is the right scale: enough to warm and perfume the coffee, not enough to take it over. The choice that matters is the spirit, and you pick one: grappa for a dry, grapey bite, sambuca for a sweeter anise finish. Pour it while the espresso is still hot and drink it at once, at the counter if you can.

Total
2 min
Prep
2 min
Serves
1
Difficulty
Easy

One step at a time, with what each step needs.

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Caffè Corretto

Total 2 min · Prep 2 min · Serves 1 · Difficulty Easy

Method

  1. Pull a fresh single shot of espresso straight into a small cup or an espresso glass.

  2. Pour in the grappa (or sambuca if you prefer the sweeter version) right away while the coffee is still hot.

  3. Give it a quick stir with a small spoon to combine.

  4. Serve at once and drink it warm, the way it is done at the bar.

Equipment

  • Bar SpoonFor a quick stir to blend the liquor into the coffee.Our pick

    • Our pick

      Barfly M37012BK Teardrop Bar Spoon, 30 cm, Gun Metal Black

      For stirring and combining the drink as directed.

      Shop
  • Jigger · OptionalHandy for measuring the splash of grappa or sambuca, though most bars just free-pour it.
  • Rocks Glasses · OptionalTraditionally served in a small espresso cup or glass; a small rocks glass works if that is what you have.

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Estimated per serving

Calories
36 kcal
Protein
0 g
Carbohydrates
0.7 g

One espresso with 15 ml of grappa. Based on 40% ABV Milone grappa and unsweetened espresso. Other strengths, sambuca or added sugar give different values.

Nutrition sources: USDA Agricultural Research Service · Milone Spirits

Where it comes from

Grappa is the classic correction in the north, and in the Veneto the ritual has a coda: the resentin, a last splash of the same spirit swirled in the empty cup to rinse out the coffee, then knocked back. You order it at the bar and name the spirit as you ask: un corretto grappa.

On the side

Have a couple of zaleti with it, the Venetian cornmeal and raisin biscuits: their rustic crunch and dried fruit suit the grappa.

The story behind Caffè Corretto

Caffè corretto is an espresso with a small addition of spirit or liqueur. Grappa gives a dry finish; sambuca adds a sweeter anise note. In the Veneto and Trentino, the resentin is a related ritual: a little spirit swirled in the cup after the coffee.

Hot caffè corretto in a white espresso cup and saucer.

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