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freshly made Grappacino cocktail: light tan color, smooth glossy foam layer on top, tiny dusting of cocoa powder.

Grappacino (Italian Grappa Coffee Cocktail)

A smooth Italian coffee cocktail made with grappa, amaretto, a touch of simple syrup, and a short, intense espresso. It’s chilled, creamy on top, slightly bitter, and full of warm almond and grape notes—perfect as a cozy after-dinner drink.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 people
Course: After-dinner drink, Cocktail, Drinks
Cuisine: Italian / Italian-Inspired
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 oz 30 ml grappa (Moscato or white style works best)
  • 1 oz 30 ml amaretto liqueur
  • 1 barspoon 5 ml simple syrup
  • 1 shot fresh espresso about 1 oz / 30 ml, still warm
  • Ice
  • Optional garnish: pinch of cinnamon or cocoa powder
  • Optional: tiny pinch of salt to soften sharp edges

Method
 

Chill your glass.
  1. Place a coupe or small stemmed glass in the freezer for a few minutes.
Pull the espresso.
  1. Make a short, strong espresso shot and set it aside for 20–30 seconds so it’s hot but not boiling.
Add ingredients to a shaker.
  1. Pour in the grappa, amaretto, simple syrup, warm espresso, and a tiny pinch of salt if you like a smoother finish.
Shake very hard.
  1. Fill the shaker with ice and shake for 12–15 seconds until the outside frosts.
  2. (Strong shaking builds that fine, creamy foam.)
Fine strain.
  1. Strain into your chilled glass to keep the top glossy and clean.
Garnish.
  1. Lightly dust with cinnamon or cocoa powder if you want a dessert-like mood.
Serve immediately.
  1. Drink while chilled so the foam and aromatics stay lifted.

Notes

  • Use Moscato-based grappa if you want floral, fruity perfume.
  • Shake hard—this cocktail depends on strong aeration to get that silky foam.
  • If it tastes too bitter, add ½ barspoon more syrup next time.
  • Always serve in a pre-chilled glass to keep the texture tight and smooth.
  • A tiny pinch of salt goes a long way in rounding sharp edges.