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.
Caffè Corretto
Prep 2 min · Rest 1 min · Serves 1 · Difficulty Easy
Method
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.
