Serving a twist of lemon with espresso was often given the exotic-sounding (but apparently meaningless) name “espresso Gheve” in American restaurants in the 1970s. The practice is not followed in Italy. It's not a bad flavour, but you just might be shunned (if not actually chased out of the cafe) if you drink it this way in Italy. Rather than lemon, many Italian restaurants serve a small amount of an alcoholic beverage, such as grappa or anisette, with an after-meal espresso. This is known as caffe corretto, or “correct coffee.” In France, the practice is to pour a tablespoonful or so of some digestif (any after-dinner spirit thought to aid digestion) such as Pernod or cognac into the empty espresso cup, so that the warm cup infuses the leftover coffee flavour into the drink. This is called a pousse-café, meaning "push coffee," because the coffee "pushes" the flavour of the alcohol.