SAMBUCA

'Sambuca' is an Italian aniseed-flavored, usually colorless liqueur. Its most common variety is often referred to as ''white Sambuca'' in order to differentiate it from derivative spirits that are deep blue in color (known as ''black Sambuca'') or bright red (''red Sambuca'').^[1]Traditional guide to Sambuca

Contents

Preparation

History

Serving

Neat

On the rocks

With toasted coffee beans

In coffee

With water

Flaming Sambuca

References

See also

Preparation

The main ingredients of Sambuca are the essential oils obtained by distilling vapors of the seeds of a kind of aniseed called ''Illicium verum'' (Star Anise), thus giving the liquor a strong smell of anise. Those are added to pure alcohol, a concentrated solution of sugar and other natural flavors.
Despite the similar name, Sambuca is not related to Sambucus.

History

The name ''Sambuca'' maybe comes from an Arabic word: ''Zammut''. It was the name of an anise-flavored drink that arrived to the port of Civitavecchia by ships coming from the East. ^[2]
The Italian word ''Sambuca'' was first used as the name of another anise-based liquor that was created in Civitavecchia about 130 years ago.
The first commercial version of such a drink started at the end of 1800 in Civitavecchia thanks to Luigi Manzi that started selling ''Sambuca Manzi'', that is still produced today. In 1945, soon after the end of Second World War, commendatore Angelo Molinari started producing ''Sambuca Extra Molinari'', that helped the diffusion of Sambuca all over Italy.

Serving

Neat

Sambuca can be served neat, as Ammazzacaffè or just as refreshment.

On the rocks

Sambuca can be served with ice, optionally adding some coffee beans as ornament. The ice exalts the flavors and changes the color of the drink from transparent to dense white.

With toasted coffee beans

In Italy it is common to serve neat Sambuca with some floating coffee beans dropped on it: it is called ''Sambuca con mosca'' (literally, "Sambuca with flies"). The beans are there as an ornament, but they can be chewed to exalt the taste of anise. An Italian tradition is to put three coffee beans representing health, wealth and happiness (or luck).

In coffee

Sambuca can be added to coffee as a sweetener instead of sugar. The mixed drink in Italian is called ''caffè corretto'' (literally, "corrected coffee").

With water

Sambuca can be served adding fresh water, becoming a refreshing less alcoholic drink.

Flaming Sambuca

A 'flaming Sambuca' is typically made by lighting the drink in a shot glass and allowing it to burn. The flame is then extinguished and the Sambuca is quickly drunk whilst still warm. One popular method of extinguishment is placing the palm of the hand over the top of the shot glass, where suction is created causing the shot glass to "stick" to the hand. This is also potentially dangerous; if the flame is allowed to burn for too long, it will heat up the shot glass also - resulting in burn injuries to the hand^[3].
Another method for igniting the drink is a potentially dangerous party trick known as the ''gas chamber''. One person takes a shot of Sambuca into the mouth and someone else lights it. The flame is extinguished by closing the mouth.
Another technique is to pour a shot of Sambuca into a wine glass, and then to light it, swirling the shot continuously. Pour it into the original shot glass, then cover with the wine glass to extinguish the flame, remove the wine glass but still keep it upside-down. Take the shot then using a straw suck out the alcohol fumes of the wine glass, allowing you to fully taste Sambuca. This is similar to a drink where Blue Bols is mixed with Sambuca, all the steps above are followed but after the fumes are sucked out of the wine glass, the last drop of the mix is poured onto the base of the wine glass and then snorted up the nose with a small straw.

References

1. Cocktail guide on Sambuca
2. The origins of Sambuca Molinari
3. flaming Sambuca

See also

★ List of anise-flavored liqueurs

★ List of cocktails