Caffè Corretto, Italian Coffee, plus Liquor

Caffè Corretto translated as "corrected coffee", is freshly brewed espresso paired with a splash of liquor (usually Italian grappa or Sambuca). Traditionally served after a meal or as a quick pick-us-up, this coffee upgrade will have you hooked.

Few drinks capture the spirit of Italian coffee culture quite like caffè corretto. Growing up, espresso and Sambuca were staples in our home. We challenge you to find a family photo that didn't have a bottle of Sambuca on the table (hint... it's usually sitting next to the same brown demitasse set that every relative seemed to own).

At its core, caffè corretto is espresso corrected/enhanced with a splash of liquor. For us (the girl who hates coffee), we technically "correct" it with sugar... lots of it. However, traditionally, espresso was often corrected with Grappa especially in colder regions of Northern Italy, as a way to add warmth.

Nowadays, liquor is as likely to be added for flavor or as part of an after-dinner ritual, similar to a digestif. Plus, the best part is you control the pour, so you can make it as subtle or as boozy as you like.

Key ingredients

Grappa and Sambuca are the two liquors most commonly used in caffè corretto, but they taste different.

Grappa is a strong Italian brandy made from leftover grape skins and stems from winemaking. It's usually dry, bold, and a little fiery, with subtle grape and herbal notes. Sambuca, on the other hand, is a sweet liqueur flavored with anise (similar to black licorice). It's smoother, sweeter, and more aromatic, which is why many people enjoy it with coffee.

Our family is team Sambuca, but you can experiment and see which one you prefer.

Step-by-step instructions

Brew and spike!

Step 1. Brew a cup of espresso.

Step 2. Add liquor of choice to taste.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

• Use freshly brewed espresso. The stronger and fresher the espresso, the better it balances the liquor.
• Serve immediately. Espresso cools fast; enjoy it while it's hot for the best flavor.

Swaps

While grappa and Sambuca are the most traditional choices, almost any spirit you enjoy with coffee can be used to make caffè corretto. Cognac or brandy are other popular choices.

If you prefer your coffee cold, you can make this into an iced caffè corretto! It's suited to warmer days or a simple summer brunch.

How to serve a caffè corretto

If you want to drink coffee like an Italian, try these unwritten rules.

• Choose the right cup. A small espresso cup, commonly called a demitasse cup, is the traditional way to serve it. The word demitasse is French and means "half cup." It typically holds 2-3 ounces, which is the solid size for a single or double shot of espresso. You'll usually find it served with a matching saucer and a small demitasse spoon.
• Offer the liquor on the side. Serve on the side, preferably in an easy-to-pour, clear shot glass. A small shot of Sambuca or grappa allows each person to control the amount used.
• Garnish like a pro. Garnish the espresso with a trio of coffee beans or a small strip of lemon peel. Gently twist the peel over the espresso to release the oils, then drop it into the cup or rest it on the saucer.
• Get dunking. Serve with a little something sweet like an almond cookie or biscotti, which, coincidentally, is the solid shape for dunking! Growing up in an Italian- American home, we often had our espresso with an Entenmann's dessert (so not traditional, but- oh the nostalgia)!
• Rinse the coffee. After finishing the espresso, some people pour a small splash of liquor into the empty cup, swirl it around, and drink the last drops. This ritual is known as Ammazzacaffè meaning "coffee killer."

Should you add sugar?

Whether or not to add sugar to caffè corretto is totally a matter of personal taste. In Italy, many people sweeten their espresso, while others prefer to enjoy it straight.

If you're using Sambuca, you may find the drink sweet enough since the liqueur has natural sugar and anise flavor. With grappa, which is much drier and stronger, a small spoonful of sugar can help balance the intensity. Ultimately, there's no right or wrong answer. You do you!

Storage and prep

For the best flavor, brew and enjoy a caffè corretto immediately.

If you're making the iced version, prepare the espresso ahead of time and refrigerate it for up to 24 hours.

Kitchen questions

What if we don't have an espresso maker?

If you don't have an espresso maker, you can use a traditional Moka pot and brew the coffee right on the stove. If you like the idea of liquor and coffee, but don't have espresso, choose any strong coffee you prefer.

Wakey wakey- it's coffee time!

Ingredients

Makes 1

• 1 cup freshly brewed espresso (about 1-2 ounces)
• 1 shot grappa* or Sambuca (*see notes)
• sugar, optional for serving
• coffee beans or lemon peel, optional for serving

Equipment

• espresso machine or moka pot
• espresso cups
• shot glass

Method

1. Brew a fresh shot of espresso (about 1–2 ounces) in a small espresso (demitasse) cup.

2. Add a splash of your preferred liquor. Sambuca for sweet and aromatic, or grappa for bold and dry. Stir gently, or leave the liquor on the side for guests to add themselves.

3. Optional: add sugar or a twist of lemon peel to taste. Serve immediately and enjoy!

Kitchen notes

• For the grappa, choose one that's smooth enough to drink neat but still has character. A young/white grappa or grappa bianca is ideal. Avoid grappa that is woody or heavily aged.