Sambuca is a traditional Italian liqueur with a distinctive anise flavor. It is made from elderberry, sugar, and both star and regular anise, with an alcohol content of 38-42%. The clear version is most common, though dark and red varieties also exist.
How it is made
Sambuca is produced from wheat alcohol, sugar, regular anise, star anise, and an extract from elderberry flowers or berries. Some varieties also include additional herbs and spices. The alcohol content typically ranges between 38-42%.
History
The origins of sambuca trace back to the Middle Ages when Saracens introduced a star anise-based drink to Rome. This beverage was consumed both medicinally and for pleasure after meals. The first sambuca liqueur was officially created in 1851 by Luigi Manzi in Civitavecchia, Italy. In 1945, Angelo Molinari developed the recipe for Sambuca Extra, which now dominates 70% of the Italian market.
How it is served
Sambuca is traditionally served in several ways. The classic Italian method is 'sambuca con mosca,' served with three coffee beans representing health, wealth, and happiness. It can also be served neat, chilled as a digestif, or set aflame in a glass and consumed while warm. The liqueur is popular in layered shots such as 'Brain Hemorrhage' and 'Hiroshima,' and is used in cocktails like B-53, Buttery Nipple, and Flaming Lamborghini.
Adapted from the Russian Wikipedia article Самбука, available under CC BY-SA 4.0.