Cortado translates from Spanish as “cut”, so the double shot espresso, traditionally served in a demetesse glass with a metal handle, is “cut” with an equal part of hot milk, making a beverage that sits between a macchiato and a cappuccino, in both size and strength. It is popular in Spain and Portugal, as well as throughout Latin America, where it is served as an afternoon drink. Variations include topping with froth, and being known by several names, such as Piccolo or Gibraltar.