|Place of origin||Italy|
|Main ingredients||Espresso, liquor|
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," or "corretto di Spadino" depending on the desired 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.
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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