Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an Italian beverage, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. It is also known (outside Italy) as an "espresso corretto". It is ordered as "un caffè corretto alla grappa", "[…] corretto alla sambuca", or "[…] corretto al cognac" "corretto di Spadino" depending on the desired liquor.
|Place of origin||Italy|
|Main ingredients||Espresso, liquor|
Most Italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. A few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor.
In Spain, a similar drink is known as carajillo, in Portugal is known as Café com Cheirinho (coffee with scent) and in Sweden, in France Pousse-Café or Café-Calva (coffee and Calvados), Norway and Denmark as kaffekask, karsk or kaffegök.
The "Rexentin" (or "Raxentin", as it is known in some places) is a tradition of the Italian region of Veneto. "Rexentin" means "to rinse": after drinking the caffè corretto a small quantity of coffee remains in the cup, which is cleaned using the liquor used for the beverage, that will then be drunk. In a sense, first the caffè is corrected with a small quantity of liquor, then the liquor gets corrected with a small quantity of caffè.
- Simonis, Damien; Garwood, Duncan (2004). Italy. Lonely Planet. p. 72. ISBN 978-1-74104-080-7.
- Steves, Rick (2006). Rick Steves' Italy 2007. Avalon Travel. p. 40 https://books.google.com/books?id=krCIh7ED1YUC&pg=PA40. ISBN 978-1-56691-816-9.
- Riely, Elizabeth (2003). The chef's companion: a culinary dictionary. John Wiley and Sons. p. 49. ISBN 978-0-471-39842-4.
- "definition of corretto| English-Italian Definition Dictionary | Reverso". Dictionary.reverso.net. Retrieved 2012-02-27.
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