What do you get when you get together a rough crew, hard booze, and dark coffee? My first response would be trouble and a bad hangover, but instead a salty crew of sailors and fishermen from Fano, Italy are credited with inventing a delicious cocktail. The Moretta is strong, yet smooth and sweet and can be enjoyed as a digestive after a meal or to warm your soul on a cold afternoon.
The Moretta is a warm combination of Anise, Rum, Brandy and Espresso. Enjoy this elixir from times gone by and dream about buying your future sailboat.
The Moretta
– 0.5 ounce of Anise Liqueur (Sambuca)
– 0.5 ounce of Aged or Spiced Rum
– 0.5 ounce of Brandy (or Cognac)
– 1.5 ounce shot of espresso
– 1/4 to 1/2 teaspoon of sugar
– small zest of lemon or orange
1. Combine Anise Liqueur, Rum and Brandy in small heat proof glass and warm with steam (or on the stove if preparing at home)
2. Add sugar and lemon zest. Dissolve all sugar.
3. Tilt the glass and slowly add espresso, careful not to mix the liquor and espresso.
4. Stir before drinking.
Moretta is usually served in small transparent glasses, allowing you to see the expected three layers: froth, coffee, and liquor.
