Sambuca

Sambuca is an Italian, usually colorless, liqueur with a flavor of anise. The colorless variant is the most common - it's the white Sambuca. Deep blue color is characteristic for the black Sambuca, bright red for the red Sambuca.

The Oxford English Dictionary claims that the term comes from the Latin word sambucus, which means "elderberry". The Greek word Sambuca was first used as a name for another elderberry liqueur, which was created in Civitavecchia about 130 years ago.

The first commercial version of such a drink saw the light of day in the 19th century in the Italian town of Civitavecchia. It was here that Luigi Manzi sold his Sambuca Manzi. In 1945, shortly after the end of World War II, Commendatore Angelo Molinari began to produce Sambuca Extra Molinari, which helped popularize Sambuca throughout Italy.

Sambuca is flavored with essential oils obtained from star anise or, less frequently, green anise. Other spices such as elderflower, licorice may be added, but aren't required according to the recipe. The oils are mixed with pure alcohol, then a concentrated solution of sugar and other flavorings are added. The liqueur must have a strength of at least 38%.

There are many ways to consume Sambuca, the main ones are: the traditional Italian way of consumption - the drink is served with three coffee beans thrown into it; because of his fortify, it can be served cooled as a digestive; it can be served flamed; as part of cocktails, especially layered ones; the drink can be served with iced water.