What Is Sambuca And How Is It Drunk? Sambuca Is An Anise Liqueur ...

There are the following types of sambuca:

White - Traditional sambuca, which is a clear liquid, the most common. It goes well with espresso, as well as fruits and desserts. Sambuca can be served with fish and meat dishes, eaten with cheeses.

Red - a drink of bright red color, this color is given by extracts from berries. Thanks to them, sambuca has a pleasant fruity aftertaste.

Black is a dark blue drink, it is obtained thanks to the addition of licorice extract, as well as spices. Its taste is considered the most refined.

Beneficial features

The beneficial properties of sambuca liqueur are due to the presence of essential oils. The drink has a beneficial effect on a person's condition with a strong cough, helps with colds. Liquor perfectly strengthens the immune system, enhances the secretion of the digestive glands.

Cooking use

In cooking, sambuca is used to make various cocktails. The drink goes well with citrus fruits, so a glass with a cocktail is often decorated with a lemon wedge. Also, liqueur is often served with meat, fish and dessert dishes, cheeses, fruits. Sambuca is often added to coffee, which gives the latter a delicious aroma and taste.

Very interesting taste cocktail "Anise banana"... To prepare this drink, you need to beat a banana, 30 ml of sambuca and 30 ml of absinthe in a blender.

You can also cook “ Molyhito"- the shape-shifter of the well-known Mojito. Molijito cocktail is made with 30 ml of sambuca, half a lime, 5 mint leaves and 2-3 tablespoons of sugar. Lime is crushed, then mint leaves are ground with sugar in a wide glass, sambuca and ice are added. All ingredients are mixed, and then some water is added.

Popular cocktails are Hiroshima, Red Dog, Molidorri and others.

Hiroshima cocktail prepared from 20 ml of sambuca, 20 ml of Baileys, 20 ml of absinthe, and pomegranate syrup. All the ingredients are poured into a shot in layers, a few drops of grenadine are added on top.

« Ginger dog»Is also prepared in layers: the first layer is 25 ml of sambuca, then 25 ml of tequila and, finally, a few drops of Tabasco sauce.

Cocktail "Molidorri" prepared from 15 ml of sambuca, 15 ml of melon liqueur, 50 ml of orange juice. The ingredients are mixed, the glass is decorated with pieces of melon.

How to drink properly?

It is correct to drink sambuca from special elongated glasses or cognac glasses. Liquor is consumed in a variety of ways. So, in Italy it is customary to drink it con mosca, which means "under the flies." The drink is served with three coffee beans: one is a symbol of health, the second is happiness, and the third is wealth.

In its own form, sambuca is drunk strongly chilled. You can also drink liqueur with ice water, this drink perfectly quenches your thirst. Sometimes it is washed down with cold milk.

Quality sambuca has a viscous consistency and a sweet but not cloying taste. Also, the drink can be recognized by its characteristic aniseed aftertaste.

The most spectacular way to consume this liqueur is to set it on fire. Sambuca is set on fire in a glass with a thick bottom and walls, allowed to burn, and then drunk hot. You can also light the sambuca with two glasses. First, the liquor is poured, set on fire, then the contents are poured into another glass. Then the inverted glass is placed on a dish, a tube is inserted between it and the saucer. First they drink liquor, and then inhale its vapors. The glass is turned over, a little hot liquor is dripped onto it and inhaled through the nostril.

Why does the liquor burn? The fact is that it belongs to strong drinks (about 40% alcohol), and also contains a sufficient amount of sugar. After the sambuca is set on fire, the fusel oils that are in its composition begin to burn, which is why the liquor burns with a bright blue flame.

It is believed that after drinking sambuca, a person is not tormented by a hangover syndrome, and in general the drink is well tolerated. However, it should be borne in mind that the presence of fusel oils, as well as other impurities, has a negative effect on the body.

Very often sambuca is drunk with champagne, diluting one part of the liqueur with five parts warm champagne... To begin with, they inhale sambuca vapors, and then drink it. There is also a rather extreme way of using sambuca. The liquor is taken into the mouth, then the head is thrown back, setting it on fire right in the mouth. When a person feels hot, he must swallow the drink. This use of liquor is recommended to be practiced under the supervision of an experienced bartender.

An interesting way to consume sambuca is to use a ceramic teapot for this purpose. The kettle is filled with boiling water and the water is brought to a boil, then it is drained, and 50 ml of sambuca is added to the hot kettle. The vapors of the liquor are inhaled through the nose, and then the drink is drunk.

Benefits of sambuca liqueur

The benefits of sambuca have long been known to folk medicine.

In ancient Rome, aniseed drink was used as an anti-inflammatory agent.

Also, sambuca liqueur induces appetite, stimulates digestion.

Like other alcohol, this liqueur relaxes, helps with nervous tension.

The harm of sambuca liqueur and contraindications

The drink can harm the body with individual intolerance, as well as excessive use. Liqueur belongs to strong alcoholic beverages, therefore it is not recommended to use it for pregnant and lactating women, children.

Sambuca is an alcoholic drink that until recently was included in the elite category. Today the situation has changed, liqueur has become more affordable and is presented in all alcohol stores. Nevertheless,how to drink sambucanot many people know. The popularization of this alcohol mainly occurs through club establishments; sambuca is rarely drunk at home. Nevertheless, let's try to understand the culture of drinking and the peculiarities of this alcohol.

Before you find out how this drink is drunk, it is worth clarifying what exactly it is. Many argue that this is anise vodka, alcohol really has a characteristic taste and impressive strength, but has nothing to do with anise.

In fact, sambuca is Italian. It is worth noting that it is also unlike common and familiar liqueurs. The tincture is bitter, but high in sugar. Making a drink is similar to making absinthe, first the infusion is prepared, and then it is distilled.

Thanks to the infusion of herbs, sambuca acquires some useful and even medicinal properties, especially when warm, it helps to alleviate colds. But you shouldn't get carried away.

Everyone knows that the characteristic feature of the drink is that it burns. This fact is surprising to many, since the alcohol content is not so high. In fact, the reason is that they have a lower combustion temperature, it is they who give a bright blue flame. And thanks to the increased density of the liqueur due to the sugar content, it becomes possible to ignite alcohol.

How to drink sambuca correctly: five options

People have come up with several ways to drink Italian liquor. Basically, all rituals are based on the burning properties of the drink. But there are those who suggest to first cool the alcohol. So, let's take a look at the most common ways to drink anise liqueur.

Just sambuca

Everyone is more familiar with the alcoholic drink as part of cocktails or in conjunction with an enchanting serving. Nevertheless, there is a simple, calm version of drinking liquor - in its pure form.

Sambuca is an excellent aperitif, as well as a great digestif. Thanks to the herbs in its composition, it aids digestion and awakens the appetite. They drink it in small portions, 40-50 ml each. This is enough to whet your appetite.

Italian version "With flies"

This is the traditional Italian method of drinking liqueur.How to drink sambuca correctly,according to the Italians? At home, alcohol is not set on fire; it has already begun in Russia to create a show with fire from serving a drink. Italians add three coffee beans to a glass of sambuca. According to tradition, each of them symbolizes one of the benefits: happiness, love and wealth.

Coffee beans serve as a snack. After a glass of liqueur is drunk, the grains need to be chewed, they give the drink an original aftertaste.

Сaffe corretto

This is another common and popular way to drink liquor in Italy. As you know, coffee is one of the favorite drinks of Italians, so anise liqueur is added to it instead of sugar. As a rule, the proportions are respected and the calculation is 4 to 1, that is, one part of sambuca is taken for 4 parts of aromatic coffee. Sweeter, stronger drinkers can skip one part of the coffee in favor of liqueur and get a 2 to 3 ratio.

Some people prefer not to mix drinks at all, but simply drink liquor and wash it down with strong coffee. In Italy, they prefer to make coffee from deeply roasted beans, in this case, the main thing is to observe the measure and not burn it, otherwise bitterness and burnt aftertaste will appear, which will ruin the whole experience.

As mentioned above, the tradition of setting fire to sambuca originated in Russia. Most often, this option is used in clubs and bars, when it is required to make a show out of serving and drinking alcohol that can please others. Let's figure it out how is it right arrange, submit and drink sambuca this way.

To serve the drink, you will need two glasses: cognac and rox (wide straight glass). In addition, you need to prepare a saucer, napkin and straw. These devices are needed to inhale combustion vapors.

Sambuca is poured into a cognac glass (no more than 50 ml). They put coffee beans into the liqueur and put the cognac sideways on a rock. The contents are set on fire and they begin to slowly turn the glass with the burning liquid, this is necessary so that the glass does not burst from overheating. Burning should not last more than 60 seconds, otherwise the liquor will overheat. Then the burning sambuca is poured into a rock and covered with cognac on top to collect the burning vapors in it.

As soon as the flame has gone out, the cognac glass must be transferred to a napkin with a straw. At this stage, the show ends and the consumption of liquor begins. Usually the action takes place in the following order: they drink sambuca, inhale the fumes and chew a coffee bean. The sequence can be changed if desired. If you have never inhaled fumes before, then the first time it will not bring pleasure, you need to get used to such a procedure.

This option is no less common. As the name implies, it involves pre-cooling the liqueur. The bottle is placed in the freezer for 30 minutes, no other manipulations are required.

The drink will delight lovers in hot weather. They eat sambuca with a slice of lemon or orange.

These are far from all the options that answer the question.how to drink sambuca properly.There are many more ways in which they experiment not only with the ingredients for mixing, but also with the products that can be washed down with the drink. How do you prefer to drink sambuca? Share your tastes with us and your readers.

The alcohol content in the drink reaches from 38 to 42%.

What you need to know about Italian liqueur, how to drink sambuca properly and what place does the drink take in modern alcoholic culture?

What is a digestive

Translated from French, the term means "a means of digestion." Digestif is the general name for a group of drinks that are served at the end of a meal. These drinks are believed to improve digestion, enhance nutrient absorption and prevent severity. In medieval France, a drink made from sugar and spices was used as a digestif.

How is a digestif different from an aperitif? An aperitif is served before meals to increase salivation and induce appetite. Low-alcohol drinks or light wines are served as an aperitif; the digestif is usually stronger and richer.

There is an unspoken rule that recommends serving light drinks at the beginning of the evening, and dark drinks at the end in the form of a digestif. Why? The taste buds simply cannot perceive the subtle flavors of mild alcohol. But, liqueur or sambuca will be an excellent end to the evening.

Any sambuca, regardless of the color of the liquid, is best served at the end of the meal. Its pronounced aroma will "shake up" the taste buds after eating. The digestif must be combined with the alcohol that was served earlier. With sambuca, you can combine cocktails with moderate sweetness, without a noticeable aftertaste of alcohol, but this is more a matter of taste.

Coffee and, which are also often served at the end of a meal, are not considered digestives.

Historical reference

The alcoholic drink came to Rome during the Middle Ages. Sambuca was brought in by the Saracens, a nomadic eastern people who led a robbery lifestyle along the borders of Syria. The star anise-based drink was loved by the Romans. Liqueur was used not only as alcohol, but also as a medicine. The liquid was prescribed by mouth for infectious diseases and wounded with it. The drink, imported by the Saracens, is considered the prototype of modern sambuca. The recipe of the drink gradually changed until it acquired the perfect combination of taste, aroma and structure.

The modern anise liqueur is considered an Italian invention. The first sambuca bottle was released in 1851 by the Sambuca MANZI di Civitavecchia brand. The creator of the brand is Luigi Manzi. It was his drink that was able to gain worldwide popularity and the love of every connoisseur of alcohol. Sambuca MANZI di Civitavecchia still produces its famous liqueur.

In 1945, the history of the aniseed drink was continued. Angelo Molinari, who in a few years will be named "the king of sambuca", combined various herbal infusions, wines and spirits. Molinari was in search of the ideal alcoholic beverage that would combine strength, specific spicy taste and noble aftertaste. His search led to the development of a recipe based on anise and Sambuca Extra liqueur. Angelo Molinari founded a company that started producing a new drink. The company was located in the small coastal town of Civitavecchia. The city was located 50 miles north of Rome - the whole history of sambuca was formed around this place. Angelo wanted to become famous and have Sambuca Extra served in every bar. Molinari found help in the family. His brothers - Mafaldo, Antonio and Marcello, and later his nephews, brought the recipe to the ideal and launched industrial production. The family business has brought tremendous success and fame, and "Sambuca Extra" still occupies 70% of the Italian anise liqueur market.

In Italy, sambuca is considered the national drink. It is traditionally served in trattorias for both men and women. At first, alcohol was produced exclusively for internal needs. As soon as large industrial companies were formed in Italy, they began to export sambuca. Especially popular, along with tequila and absinthe, liqueur received during the development of club culture.

Etymological reference

The name "sambuca" is very similar to the generic name of the black elderberry - Sambucus nigra. In one of the recipes, it is this plant that is used to make liqueur. An extract from berries or an elderflower was added to the alcoholic liquid. It performed 2 functions at the same time - it colored the drink in a pleasant dark shade and added special taste / aroma notes.

But Angelo Molinari's company denies the link between sambuca and elderberry. Representatives argue that the classic recipe contains neither berries nor plant flowers, and its use is typical only for local bars and drinking establishments. Because of this contradiction, many variants of the origin of the term have appeared. Here are a few of them:

• the main element of the drink is anise. The word is of Arabic origin and is translated as "zammut". The term bears little resemblance to "sambuca", but it is this version that is most popular;
• the cocktail is named after one of the cities in the province of Tuscany. Perhaps it was in this city that modern sambuca originated, and from there it spread throughout Italy;
• sambuca got its name from the special Arab ships on which alcohol was transported from the East to Europe;
• an Italian peasant mistakenly threw berries and flowers into the anise tincture. Legend has it that he confused the containers, but it was this accident that gave the world a new alcoholic drink. The peasant was very upset by his own inattention, so he left the spoiled tincture in the comor. At his daughter's wedding, when all the alcohol was over, he remembered the forgotten jug of tincture and decided to check it out. Both the peasant and all the guests liked the drink so much that they began to prepare it for each holiday.

Varieties of alcoholic beverage

The main varieties of sambuca: white, black (blue), red. White is considered traditional and the most popular. Despite the name, the liquid is transparent in color. What to combine white anise liqueur with:

• espresso;
• fruits;
• sweet desserts;
• a fish;
• meat;

Red sambuca is considered a dessert drink. The liquid is colored bright red due to the extract from the berries. Berries also affect the taste - the cocktail has a sweetish fruity aftertaste. The market abounds in several varieties of red sambuca, which are based on the leading fruit ingredient: cranberry, cherry or. Berry sweetness slightly mutes the tart aniseed aroma and taste, and also affects the consistency of the drink. Red sambuca differs from others in its thick and viscous structure. Red anise liqueur is much less common on the market than white or dark liqueur. The demand for classic alcoholic beverages is much higher - hence the specifics of the volumes of the alcoholic market.

The taste of black sambuca is considered the most refined. Alternative names for the drink are dark or blue anise liqueur. A deep bluish hue can be achieved with spices and licorice extract. The combination of fresh searing anise and tart licorice creates a special aroma and flavor palette. Black sambuca is considered to be an elite drink, the versatility of which is not available to everyone.

The plant components contained in blue sambuca make the drink an excellent sedative, slag remover and anti-cold remedy. The drink is also believed to improve digestive functions and prevent the eaten dinner from turning into fat on the thighs. It is this type of liqueur that is best used as a digestif.

There are also chocolate and coffee versions of sambuca. Chocolate liqueur has a captivating aroma and specific structure. makes the drink more viscous and thick. The combination of anise and diluted chocolate captivates the receptors with alternating refreshing bitterness and sweetness. Coffee alcohol has a more complex composition. To prepare the drink, several varieties of coffee are used simultaneously, which are grown in opposite corners of the planet. The most popular is the "Molinari caffe", which contains Caribbean Arabica and aromatic robusta grown on Polynesian and African plantations.

How to drink sambuca properly

There are hundreds of ways to consume sambuca. Each of them reveals new facets, emphasizes certain taste and aroma palettes of the drink.

The traditional way of eating sambuca is called "con mosca". Literally the term is translated as "with flies." The drink is served with three coffee beans. They symbolize happiness, health and wealth. Sambuca should be drunk, and coffee beans should be chewed after the glass is empty. This will help create a unique aniseed-coffee aftertaste that will summarize your meal.

Chilled anise liqueur in its pure form is served as a digestif. The cold liquid really irritates the esophagus and stimulates metabolic processes.

The most popular is the so-called "club" feed. The drink is set on fire in a pile and allowed to burn in front of the visitor. The intense blue flame makes the serving special and memorable. After a while, the fire is extinguished and the visitor is offered a quick sambuca drink while it is still warm. Hot anise liqueur is fundamentally different from warm, cold or neutral (room temperature). The hot liquid does not burn the mucous membrane; on the contrary, it gently envelops it and gives completely new taste sensations.

Another popular way of drinking the drink looks like this: they use two glasses, sambuca is poured into one of them. The filled glass is set on fire, after which the burning liquid is poured into an empty glass. In this serving, variability is possible - the liquid is not poured, but simply twisted the glass around its axis (in this way, it will be possible to avoid breaking the glass). The first glass is turned over and placed upside down on a saucer. A paper napkin is placed between the saucer and the glass and a plastic tube is inserted into the container. Sambuca is drunk from the second glass, after which the vapors of alcohol are inhaled through a tube from the second glass. At the end of the "presentation", the guest is offered to eat 3 coffee beans.

As a follow-up, the guest may be asked to inhale sambuca through the nose. To do this, a few drops of warmed liquor are dripped onto a glass turned upside down - it is their client who inhales through the nostril.

Why inhale the vapors of the drink? Sambuca is replete with essential oils, it was for the sake of their aroma that a specific presentation was invented. Anise liqueur will satisfy not only the taste buds, but also the client's sense of smell.

Also sambuca is drunk with filtered warm or ice, or. The liquid is diluted with water and lemon juice, but washed down with milk. When diluted, sambuca becomes cloudy. This is due to the poor solubility of essential oils.

How the ingredient is used

Sambuca is used as a base for many cocktails. Strong alcohol goes well with citrus fruits, coffee beans, tropical fruits and other spirits. Among the cocktails based on anise liqueur:

• "Anise banana" (prepared on the basis of whipped pulp, equal proportions of absinthe and sambuca);
• "Molyhito" (made from sambuca and sugar);
• Hiroshima (based on sambuca, beilis, absinthe and pomegranate syrup);
• "Red-haired dog" (consists of sambuca, and a few drops);
• "Molidorri" (made with sambuca, melon liqueur and orange juice).

Strong anise liqueur has been used since ancient times in folk medicine. The ancient Romans not only drank sambuca, but used it as an anti-inflammatory medicine. A small dose of alcohol really stimulates the digestive processes and helps the food to be broken down / absorbed more quickly. Like other alcoholic drinks, liqueur helps to relax and relieve nervous tension. The main thing is not to abuse it and find a more rational way to achieve inner harmony.

Contraindications to use

Anise liqueur belongs to spirits. It is not recommended for people under 18 years old, pregnant and lactating women. Another contraindication is individual intolerance to the drink and the components that make up it. Remember, excessive alcohol consumption causes irreparable harm to your health. Know when to stop and be healthy!

Anyone who has been to a cafe or bar at least once in his life probably knows about Sambuca. It is a famous Italian liqueur infused with anise, which gives the drink a strong aroma. She has no equal among alcohol in the number of ways of tasting. The picture is overshadowed only by the fact that due to the wide popularity of sambuca, some dishonest manufacturers sell, at best, liqueurs based on it. In order not to fall for marketing gimmicks, you need to know the maximum about a well-known drink. And we are kindly presenting this maximum to you.

Sambuca has a history of over 100 years. It was first released at the end of the 19th century in the town of Civitavecchia from the hands of Luigi Manzi, and then the case passed to Angelo Molinari, who brought its production to the world level. The first liquor recipe was developed in 1851.

Luigi Manzi described his product this way: "a fine aniseed vodka that is good for the stomach after a meal."

There are many legends around the drink. One of them says that the Manzi distillery was located near the temple, where Luigi made a hole in the floor and hid the alcohol smuggling. This helped him produce large volumes of liquor at reasonable prices. Hence, there is an opinion that the term "sambuca" comes from the phrase "santa buca", which means "sacred hole".

Another version attributes a connection between the name of the drink and the elderberry plant (Sambúcus), which is one of the ingredients of the liqueur. Some researchers believe this is unlikely. They operate with the fact that once medicine used elderberry wine as an emollient and diuretic, but it had nothing to do with liquor, neither for taste, nor for aroma.

The third and least plausible theory is that sambuca came to Italy from the East. The Arabs prepared the anise-flavored zammut drink. The consonance of the names contributed to the emergence of this opinion.

In the period before World War II, sambuca was sold only in certain regions of Italy. After 1945, Angelo Molinari was entrusted with the production of the liqueur. The new owner of the name expanded the boundaries of the beverage market. To this day, "Sambuca Molinari" occupies one of the leading places among the producers of strong digestif with anise flavor.

What is this drink

Sambuca is a sweet, aniseed-spicy, usually colorless liqueur. The original recipe for the drink provides for the use of alcohol, spring water, highly soluble sugars, various extracts from anise and other herbs.

Sambuca is based on essential oils obtained by the distillation of star anise and fennel. These ingredients give the liquor a strong aniseed scent. Some types of sambuca contain extracts of elderberry, peppermint, thyme, gentian, and other extracts.

It is known that some aromatic substances are prepared by distillation, others by maceration (soaking in alcohol), but the exact recipe and the amount of ingredients are kept secret by the manufacturers.

The classic version of the drink is colorless. It is called "white sambuca". Not so long ago, two more varieties of liqueur appeared: black (black sambuca) and red (red sambuca).

The black version is distinguished by the presence of extracts of licorice and licorice and a greater density. Its color is inky purple. The sugar content in it is higher in order to "mask" the high degree, since about 42% alcohol is present in the liqueur.

Red sambuca is a combination of a classic drink with extracts of berries and fruits. It is produced by a small number of factories, so this version is quite rare and stands out among its brethren at a high price.

There are many anise-based spirits in different countries. For example, in France and Switzerland you will find Absinthe, in Turkey - Cancer, in Greece - Ouzo.

Top brands

In accordance with the European Union regulation 110-2008, a drink with the name "Sambuca" must meet a certain set of characteristics. On the European market, especially in the UK, about 9 million bottles of Sambuca liqueur are sold annually, which do not meet the requirements and go against the law.

Here is a list of the best drinks from different manufacturers.

Antica

Sambuca Antica is a classic transparent liqueur from the company of the same name. The taste is harmonious, sweet, complemented by a slight sourness. Has a rich aniseed aroma. The drink contains coriander, rose, iris, orange and various herbs. The alcohol content is 38%.

Borghetti

Sambuca Borghetti is a colorless drink with a mild aniseed flavor produced by Branca Distillerie. It has an intense aroma of anise and magnolia. The sugar content is about 30 g / l, the alcohol content is 38%.

Colazingari

Sambuca Colazingari is one of the oldest drinks of the Kolasingari company. A sweet and dry liqueur with a strong but delicate aroma of anise. The alcohol content is 40%.

Luxardo

Sambuca Luxardo is a strong liqueur from the famous Italian company Luxardo, founded in 1821. The liqueur is crystal clear with a strong, harmonious taste and a long aniseed aftertaste. The alcohol content is 38%.

Isolabella

Sambuca Isolabella is the brainchild of Illva Saronno. A colorless liqueur with a pleasant velvety taste. It has a rich aroma with notes of anise, star anise and elderberry. The alcohol content is 40%.

Manzi

Sambuca Manzi is an original drink, the taste of which is more than 165 years old. The liqueur is transparent, not too sweet with a pleasant aniseed aroma. The alcohol content is 42%.

Molinari Extra

Sambuca Molinari Extra is a drink that covers 70% of anise liqueur sales in Italy. It is colorless with a sweet taste, aroma of anise and Italian herbs. The alcohol content is 42%.

Ramazzotti

Sambuca Ramazzotti is a strong drink from Pernod Ricard. A colorless liqueur with a bittersweet taste, complemented by notes of oranges. The alcohol content is 38%.

Vecchia Sarandrea

Sambuca Vecchia Sarandrea is a clear drink from the manufacturer Sarandrea Marco & C. Liqueur based on distillate of elder flowers and infusions of various types of anise. Has a smooth taste and rich, fragrant aroma. Vecchia translates to "old," which indicates the age of the recipe, not the drink. The alcohol content is 42%.

Toschi

Sambuca Stella d'Italia is a liqueur produced by Toschi. A colorless drink with a mild, slightly sweet taste and a long aftertaste. The aroma contains notes of anise and herbs. The alcohol content is 40%.

Of course, the list of companies producing quality sambuca goes on and on. Here we have presented drinks that can be found on domestic counters. Buying sambuca from the listed brands, you will never make the wrong choice.

How to drink correctly

In Italy, sambuca is often drunk on its own as a digestif after dinner, after being chilled. But this is not the only way to use it. Frankly, sometimes some methods of drinking sambuca do not fit in the head.

1. Italians traditionally serve sambuca with 3 coffee beans, symbolizing the wish for wealth, health and happiness. This method is called "con mosca" and literally means "with flies" (due to visual similarity). Coffee perfectly complements the taste of a drink chilled to 6-8 degrees. In addition, sambuca is added to espresso in a 1: 4 ratio. In this case, the liqueur acts as an invigorating component that replaces sugar.
2. One of the Flambeau options involves setting fire to liquor poured into a glass to the brim. The flame is extinguished, covering it with a palm, then the hand is slightly shaken off and the sambuca is drunk in one gulp.
3. In the countries of the post-Soviet space, the use of burning sambuca is already considered one of the forms of art. So, drinking from 2 glasses looks especially bright. In one, the sambuca is set on fire and rotated on the other for about a minute. Then the liqueur is poured, while the first glass is placed on a saucer with a napkin into which a tube is inserted. Sambuca is drunk, after which the vapors of the drink are inhaled through a straw and the coffee beans are chewed.
4. It is hard to believe, but in the most unusual case, the liquor is set on fire directly in the client's mouth. Such a procedure requires not only the masculinity of the taster himself, but also the professionalism of the bartender and the permission of the administration of the establishment.
5. Another awesome but bland option is drink sambuca with cold milk.

Cocktails

It is impossible to ignore such a widespread method of "utilization" of a drink as making cocktails. Sambuca is used as an original ingredient or replaces it with harder alcohol in recipes (rum, vodka).

Among the thousands of options for sambuca cocktails are:

• Hiroshima is the most famous sambuca cocktail. It looks like a nuclear explosion not only in appearance, but also in the effect that it has on the body due to its high degree. It consists of: Sambuca - 1 part, Absinthe - 1 part, Baileys - 1 part, pomegranate syrup - ¼ part. The first is a layer of syrup, then sambuca, baileys, absinthe completes the composition.
• A brain tumor is a cocktail born in America with the light hand of a bored bartender who mixed all the drinks left after a hard day. It contains: Peach liqueur or Martini Bianco - 2 parts, Baileys - 1 part, Grenadine syrup - 1 ½ part, Sambuca - 1 part. The components are poured into the glass in the order listed.
• Liquid nitrogen is a fairly light cocktail with a creamy taste. It contains: Sambuca - 40 ml, coconut milk - 30 ml, ice cream - 50 g. Ice cream is melted, poured into a shaker with sambuca and coconut milk. The contents are mixed well and sent to the refrigerator for 20 minutes in a tall glass.
• Cocoon is a variant of drinking sambuca with carbonated drinks. It contains: Sambuca - 1 part, Coca-Cola - 3 parts, lemon juice - ½ part. All components are poured into a glass with ice and mixed. They drink such a cocktail through a straw.

As attractive as the ways to consume sambuca are, it is worth remembering that this is a fairly strong drink. The European Food and Drug Administration (FDA) recommends drinking no more than 30 ml of alcohol per day. In addition, the liqueur contains sugar and requires careful use by people with diabetes.

Recipe at home

The homemade sambuca recipe is quite simple. But, it should be noted that the home version rather falls under the name "Anise liqueur", since the exact recipe is not known to anyone except the manufacturers. To prepare 1 liter of a drink, you only need 15 minutes of time and 2 months of waiting.

Required Ingredients:

• 500 ml of ethyl alcohol with a strength of 95 degrees;
• 500 ml of water;
• 300 g sugar;
• 40 g of anise;
• Cinnamon stick;
• 3 pcs. carnations;
• Zest of half a lemon.

Pour alcohol into a glass container with a sealed lid and add anise, cinnamon, cloves and lemon zest. Close tightly and leave to infuse for 30 days in a place protected from light and heat. Shake the contents periodically.

After the time has elapsed, filter the infusion through cheesecloth and prepare the syrup. To do this, mix sugar and water in a saucepan and heat for about 5 minutes over high heat until completely dissolved. Do not bring it to a boil. Mix the cooled sugar solution with the tincture, pour it into a bottle and wait another 30 days for a richer taste. Anise liqueur called "Home Sambuca" is ready to drink.

Price

It is possible to buy sambuca in Italy at a price of 9 to 40 Euros for 1 liter of drink. Moreover, the price depends on both the manufacturer and the seller.

In the vastness of Russia, the cost of buying an Italian aniseed liqueur will be from 1,300 to 3,000 rubles per liter.

At the peak of information about sambuca, our review is complete. Live sanely, love to pain, travel soberly and remember: "Send Sambuca carcasses before the fire and in your mouth for a blow!"

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