What is sambuca and how is it drunk? Sambuca is an aniseed liqueur from Italy.

The composition of sambuca is a question that puzzled people at least once when they first tried this drink with an unusual aroma and rich aftertaste. What is this type of alcohol?

Drink from Rome

Sambuca is a drink whose roots originate in Italy. It is an Italian liqueur with an anise flavor and aroma. More often it is a clear liquid, sweet, but not cloying. Its traditional fortress is in the range of 38-42%.

Sambuca is considered an Italian drink, but its progenitor is a star anise liqueur brought to Italy by the Arabs during the Middle Ages. The Arabs themselves used this liquor as a medicine, usually after a meal. The medicinal properties of the drink are still relevant. Sambuca improves digestion, fights colds and coughs well, and strengthens the immune system. And it is also excellently invigorating and fills with a burst of energy.

There are several varieties of this liqueur:

• white - classic, transparent;
• black sambuca - which includes various spices and spices (licorice, licorice);
• red - with an extract from wild berries.

Sambuca in its modern form was experimentally developed by Angelo Molinari in 1945. He managed to create a unique recipe with a magnificent bouquet. Anise liqueur owes its name to Molinari. Subsequently, the author of the recipe opened his own company for the production of this drink - it is still successfully developing in the Italian market.

What is sambuca made from?

It is impossible to say exactly what sambuca is made of - the recipe for liquor, the technology for its manufacture are the strictest secret of manufacturers, which they do not want to share. It is only known that the composition of this drink includes:

• wheat alcohol;
• sugar;
• star anise;
• elderberry extract;
• secret set of herbs.

The first three ingredients are used to produce the classic, white variety of the drink. Wheat alcohol is responsible for the strength of alcohol - it is obtained by fermenting wheat. The sweetish taste of liquor is achieved due to the content of sugar in its formulation. And star anise gives the liquor a traditional bouquet that cannot be confused with anything else. It was the content of anise in the composition that sambuca was used earlier as a medicine.

Anise in the composition of sambuca also determines the properties of the drink. This plant has a number of healing actions that are transferred to the Italian liquor itself.

What is black and red sambuca made of? In non-classical varieties of this alcoholic beverage, the remaining known components are used. Red liquor is obtained by extracting from elderberries - it makes sambuca bright and quite original. Spectacular black liqueur is made with the addition of a composition of herbs and spices. Its color is closer to dark blue than to black - because of this, dark sambuca is sometimes called "Black Passion".

How to distinguish a real sambuca?

Authentic Italian liqueur has a sweet taste that should not be alcoholic or cloying. A real sambuca is characterized by a light anise flavor and a pleasant lemon aroma, but the aftertaste should be long and very rich. The consistency of the drink should not be too liquid, but excessive viscosity is also not allowed. True anise liqueur should also have a tonic and invigorating effect.

This drink is very often found on store shelves, and is also an indispensable attribute in bars. It is usually served either in its pure form or as part of a variety of cocktails. Sambuca is valued by both men and women. The strong sex respects it for its strong degree, and the weak one for the sweetness and ease with which it is drunk. And anise liqueur is a great mood booster. It is for this that she is preferred at various parties and events.

Sambuca liqueur- an alcoholic drink with an anise aroma, which is traditionally made in Italy. It is a clear liquid (see photo) with a characteristic aroma and a strength of 38-42%.

Liquor is made from alcohol, sugar, anise, elderberry, and herbs, but the manufacturer keeps the exact recipe a secret.

Sambuca is more of a bitter than a liquor. The method of its production is similar to the method of production of absinthe: first, an infusion is prepared, and then it is distilled.

The origin of the liquor is covered with legends. It is said that once an Italian peasant accidentally put flowers and berries of black elderberry to the anise tincture. The peasant decided to leave the spoiled product, and at the wedding of his daughter he was forced to get it, as the anise tincture had run out. The guests liked the new drink, and so sambuca appeared.

The name of the drink comes from the name of the black elder - Sambucus nigra. It is believed that it is added to the drink in order to make the anise smell more pleasant. This version is one of the most plausible, but the company Molinari, which is considered the largest producer of this drink, denies the role of elderberry. Perhaps the name "sambuca" comes from the Arabic language, where it sounds like "zammut" - anise.

Sambuca liqueur has its own history. The anise-based drink was known to the ancient Romans, they used it for medicinal purposes, as well as for entertainment. The modern sambuca liqueur was made by the Italians. For the first time, an alcoholic drink under this name was released in 1851 thanks to Luigi Manza. In 1945, Angelo Molinari, mixing herbal infusion with wine, invented the so-called Sambuca Extra. He also founded a small company for the production of sambuca. It is this company that still produces about 70% of all sambuca in the world. In order to draw attention to the drink, Molinari came up with an unusual way of serving: 3 coffee beans were placed in a glass, and then set on fire. Thanks to this original method, sambuca has become a favorite drink of Italian bohemia. Also well-known manufacturers are Pallini, Luxardo, Barbero.

In Italy, sambuca is considered not just a national product. There is a special relationship with this liquor. Even the ancient Romans drank anise tincture in order to raise morale. At first, sambuca in Italy was produced exclusively for domestic needs, and then they began to export it. Traditionally, the liquor was drunk after meals in trattorias. The drink is generally enjoyed by both women and men. He gained particular popularity due to the development of club culture. Sambuca today is as popular a drink as tequila or absinthe.

Types of sambuca

There are such types of sambuca:

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

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

Black - a dark blue drink, it is obtained by adding licorice extract, as well as spices. Its taste is considered the most refined.

Beneficial features

The beneficial properties of sambuca liquor 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.

Use in cooking

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

Very interesting taste anise banana cocktail. 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 prepare Molijito"- a changeling of the well-known Mojito. Molijito cocktail is prepared from 30 ml of sambuca, half a lime, 5 mint leaves and 2-3 tablespoons of sugar. The 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 add a little water.

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

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

« red dog It 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.

Molidorri cocktail prepared from 15 ml of sambuca, 15 ml of melon liqueur, 50 ml of orange fresh. The ingredients are mixed, the glass is decorated with melon slices.

How to drink?

It is correct to drink sambuca from special elongated shot glasses or cognac glasses. Liquor is used 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 bean is a symbol of health, the second is happiness, and the third is wealth.

In an independent form, sambuca is drunk very chilled. Also, liquor can be drunk with ice water, such a drink perfectly quenches thirst. Sometimes it is washed down with cold milk.

High-quality sambuca has a viscous texture and a sweet, but not cloying taste. Also, the drink can be recognized by the characteristic anise aftertaste.

The most spectacular way to consume this liquor 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 set fire to 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 the liquor, and then inhale its vapors. The glass is turned over, a little hot liquor is dripped on it and it is 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 does not suffer from a hangover, 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, adversely affects the body.

Very often, sambuca is drunk with champagne, diluting one part of the liquor with five parts. warm champagne. To begin with, sambuca vapors are inhaled, and then they drink it. There is also a rather extreme way to use sambuca. 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 should 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 teapot 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 teapot. Vapors of liquor are inhaled through the nose, and then the drink is drunk.

The benefits of sambuca liquor

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

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

Also, sambuca liquor causes appetite, stimulates digestion.

Like other alcohol, this liquor relaxes, helps with nervous strain.

Harm of sambuca liquor and contraindications

A drink can harm the body with individual intolerance, as well as excessive consumption. Liquor belongs to strong alcoholic drinks, so it is not recommended to use it for pregnant and lactating women, children.

Sambuca is an alcoholic drink, which until recently was included in the elite category. Today the situation has changed, the liquor has become more affordable and is available in all alcohol stores. Nonetheless,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 characteristics 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 with a high sugar content. Making a drink is similar to getting absinthe, first an 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 surprises many, since the alcohol content is not so high. In fact, the reason is that they have a lower combustion temperature, they give a bright blue flame. And due to the increased density of the liquor due to the sugar content, it becomes possible to set fire to 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 first cooling the alcohol. So, consider the most common ways to drink anise liqueur.

Just sambuca

An alcoholic drink is more familiar to everyone as part of cocktails or coupled with an enchanting serving. Nevertheless, there is a simple, calm option for drinking liquor - in its pure form.

Sambuca is an excellent aperitif, as well as a wonderful digestif. Thanks to the herbs in its composition, it promotes digestion and awakens the appetite. 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 liquor.How to drink sambucaaccording to the Italians? At home, alcohol is not set on fire; they have already begun to create shows with fire from serving a drink in Russia. Italians add three coffee beans to a glass of sambuca. According to tradition, each of them symbolizes one of the blessings: happiness, love and wealth.

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

Caffe 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 observed and the calculation is 4 to 1, that is, one part of sambuca is taken for 4 parts of aromatic coffee. Lovers of a sweeter and stronger drink can skip one part of coffee in favor of liquor and get a ratio of 2 to 3.

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

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 that can please others by serving and drinking alcohol. Let's figure it out how to file, submit and drinking sambuca in this way.

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

Sambuca is poured into a cognac glass (no more than 50 ml). They put coffee beans in the liquor and put the cognac sideways on the rocks. They set fire to the contents and begin to slowly turn the glass with 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 the rocks and covered with cognac on top to collect the vapors from burning into it.

As soon as the flame is extinguished, the cognac glass must be transferred to a napkin with a straw. At this stage, the show ends and the actual consumption of liquor begins. Usually the action takes place in the following order: they drink sambuca, inhale the vapors and chew the coffee bean. You can change the sequence if you wish. If you have never inhaled vapors before, then for 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 liquor. The bottle is placed in the freezer for 30 minutes, no other manipulations are required.

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

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

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

What you need to know about Italian liquor, how to drink sambuca correctly and what place does the drink take in modern alcohol culture?

What is a digestif

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

What is the difference between a digestif and an aperitif? An aperitif is served before meals to increase salivation and stimulate appetite. As an aperitif, low-alcohol drinks or light wines are served; 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 of it in the form of a digestif. Why? Taste buds simply won't be able to perceive the subtle flavors of mild alcohol. But, liquor or sambuca will be a great 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, do not belong to digestifs.

History reference

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

Modern anise liqueur is considered an Italian invention. The first bottle of sambuca 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 is still producing its famous liqueur.

In 1945, the history of the anise drink was continued. Angelo Molinari, who in a few years will be called the "king of sambuca", combined various herbal infusions, wines and spirits. Molinari was in search of the perfect liquor that would combine strength, a specific spicy taste and a 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 entire history of sambuca was formed around this place. Angelo wanted to get famous and get Sambuca Extra poured in every bar. Help Molinari found in the family. His brothers - Mafaldo, Antonio and Marcello, and later nephews, brought the recipe to the ideal and launched industrial production. The family business brought tremendous success and fame, and Sambuca Extra still occupies 70% of the Italian anise liqueur market to this day.

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 domestic needs. As soon as large industrial companies formed in Italy, sambuca began to be exported. Along with tequila and absinthe, the liquor gained particular popularity during the development of club culture.

Etymological note

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

But Angelo Molinari's company denies the connection between sambuca and elderberry. Representatives claim that in the classic recipe there are neither berries nor flowers of the plant, 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 was born, and from there it spread throughout Italy;
• sambuca got its name thanks to the special Arab ships on which alcohol was transported from the East to Europe;
• an Italian farmer mistakenly threw berries and flowers into the anise tincture. Legend has it that he mixed up 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 box. 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 every 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 colored transparent. What to combine white anise liqueur with:

• espresso;
• fruit;
• sweet desserts;
• fish;
• meat;

Red sambuca is considered a dessert drink. The liquid is colored in a bright red hue due to the extract from the berries. Berries also affect the taste - the cocktail has a sweet fruity aftertaste. The market is replete with several varieties of red sambuca, which are based on the leading fruit ingredient: cranberries, or cherries. Berry sweetness slightly muffles the tart anise aroma and taste, and also affects the consistency of the drink. Red sambuca differs from others in its thick and viscous structure. On sale, red anise liqueur is much less common than white or dark. Demand for classic spirits is much higher - hence the specifics of the volumes of the alcohol market.

The taste of black sambuca is considered the most refined. Alternative names for the drink are dark or blue anise liqueur. You can achieve a deep bluish tint with the help of spices and licorice extract. The combination of fresh burning anise and tart licorice creates a special aromatic and flavor palette. Black sambuca is considered 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-removing and anti-cold remedy. It is believed that the drink also improves digestive functions and prevents the dinner eaten from turning into fat on the thighs. It is this type of liquor that is best used as a digestif.

There are also chocolate and coffee versions of sambuca. Chocolate liqueur has a captivating aroma and a specific structure. makes the drink more viscous and thick. The combination of anise and diluted chocolate captivates the palate with an alternate 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. Especially popular is "Molinari caffe", which contains Caribbean Arabica and fragrant Robusta grown on Polynesian and African plantations.

How to drink sambuca

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

The traditional way of drinking 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 needs to be drunk, and coffee beans should be chewed after the glass is empty. This will help create a unique anise-coffee aftertaste that wraps up the meal.

Chilled anise liqueur in its pure form is served as a digestif. 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 serving special and memorable. After some time, the fire is extinguished and the visitor is offered to quickly drink sambuca before it cools down. Hot anise liquor is fundamentally different from warm, cold or neutral (room temperature). The hot liquid does not burn the mucosa, on the contrary, it gently envelops it and gives completely new taste sensations.

Another popular way of drinking a drink looks like this: two glasses are used, 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 the glass is simply twisted around its axis (this way it will be possible to avoid splitting 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 alcohol vapors are inhaled through a tube from the second glass. At the end of the “performance”, the guest is offered to eat 3 coffee beans.

As a continuation, the guest may be asked to inhale the sambuca through the nose. To do this, a few drops of heated 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.

They also drink sambuca 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 cocktails based on anise liqueur:

• "Anise banana" (prepared on the basis of whipped pulp, equal proportions of absinthe and sambuca);
• "Molijito" (prepared from sambuca and sugar);
• "Hiroshima" (based on sambuca, baileys, absinthe and pomegranate syrup);
• "Red Dog" (consists of sambuca, and a few drops);
• "Molidorri" (prepared from sambuca, melon liqueur and orange juice).

Strong anise liqueur has been used in folk medicine since ancient times. 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 break down / assimilate faster. Like other alcoholic drinks, liquor 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 for use

Anise liqueur is a hard liquor. It is not recommended for use by persons under 18 years of age, pregnant and lactating women. Another contraindication is the individual intolerance of the drink and the components that make up its composition. Remember, excessive alcohol consumption causes irreparable harm to health. Know the measure and be healthy!

Any person who has been to a cafe or bar at least once in his life probably knows about Sambuca. This is the famous Italian liqueur infused with anise, which gives the drink a strong flavor. She has no equal among alcohol in terms of the number of ways to taste. 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 tricks, you need to know as much as possible about a well-known drink. And we kindly present this maximum to you.

The history of sambuca goes back over 100 years. It was first released at the end of the 19th century in the town of Civitavecchia (Civitavecchia) under the hand of Luigi Manzi, and then the business passed to Angelo Molinari, who brought its production to the world level.
The first liqueur recipe was developed in 1851.

Luigi Manzi described his product as follows: "a fine aniseed vodka that is good for the stomach after eating."

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 alcohol contraband. 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 the connection between the name of the drink and the elderberry plant (Sambúcus), which is one of the ingredients of the liquor. Some researchers believe this is unlikely. They operate on 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 used to make an anise-flavoured zammut drink. The consonance of names contributed to the emergence of such an opinion.

In the period before the Second World War, 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 positions among the producers of a strong digestif with anise flavor.

What is this drink

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

Sambuca is based on essential oils obtained by distillation of star anise and fennel. These ingredients give the liqueur a strong aniseed smell. 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 liquor appeared: black (black sambuca) and red (red sambuca).

The black version is distinguished by the presence of extracts of licorice and licorice and greater density. Its color is inky purple. The sugar content in it is greater to “mask” a high degree, since there is about 42% alcohol in the liquor.

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.

Based on anise, there are many spirits in different countries. For example, in France and Switzerland you will find Absinthe, in Turkey - Raki, in Greece - Ouzo.

Top Brands

In accordance with European Union regulation 110-2008, a drink called "Sambuca" must meet a certain set of characteristics. In the European market, especially in the UK, about 9 million bottles of Sambuca liquor 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 clear liqueur from the company of the same name. The taste is harmonious, sweet, complemented by a slight sourness. It has a rich anise aroma. The composition of the drink contains coriander, rose, iris, orange and various herbs. Alcohol content 38%.

Borghetti

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

Colazingari

Sambuca Colazingari is one of the oldest drinks of the Colazingari company. Sweet and at the same time dry liqueur with a strong yet delicate aroma of anise. Alcohol content 40%.

Luxardo

Sambuca Luxardo is a strong liqueur from the famous Italian company Luxardo, founded in 1821. Crystal clear liqueur with a strong, harmonious taste and a long anise aftertaste. Alcohol content 38%.

Isolabella

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

Manzi

Sambuca Manzi is an original drink whose taste is over 165 years old. Liquor transparent, not too sweet with a pleasant anise smell. Alcohol content 42%.

Molinari Extra

Sambuca Molinari Extra is a drink whose production covers 70% of anise liqueur sales in Italy. It is colorless with a sweet taste, aromas of anise and Italian herbs. Alcohol content 42%.

Ramazzotti

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

Vecchia Sarandrea

Sambuca Vecchia Sarandrea is a clear drink from Sarandrea Marco & C. Liquor based on distillate of elder flowers and infusions of various types of anise. It has a smooth taste and a rich, fragrant aroma. Vecchia translates to "old", indicating the age of the recipe, not the drink. Alcohol content 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. Alcohol content 40%.

Of course, the list of companies producing high-quality sambuca can be continued. Here we have presented drinks that can be found on domestic shelves. When buying sambuca from the above brands, you will never make a mistake in choosing.

How to drink

In Italy, sambuca is often drunk on its own as a digestif after dinner, after cooling. 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 wishes of 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 ratio of 1:4. In this case, the liquor acts as an invigorating component that replaces sugar.
2. One version of Flambe involves setting fire to the liquor poured into a glass to the brim. The flame is extinguished by covering it with the palm of the hand, 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 art forms. 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 liquor is poured, while the first glass is placed on a saucer with a napkin into which a tube is inserted. They drink sambuca, then inhale the vapors of the drink through a straw and chew coffee beans.
4. It's 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 institution's administration.
5. Another amazing but mild option is drink sambuca with cold milk.

cocktails

You can not ignore such a common way to "utilize" the drink as the preparation of cocktails. Sambuca is used as an original ingredient or replaced with harder alcohol in recipes (rum, vodka).

Among the thousands of options for sambuca cocktails are:

• Hiroshima is the most famous sambuca cocktail. It is similar to a nuclear explosion, not only externally, but also in the effect that it has on the body due to the high degree. In its composition: Sambuca - 1 part, Absinthe - 1 part, Baileys - 1 part, pomegranate syrup - ¼ parts. 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's work. It contains: peach liqueur or Martini bianco - 2 parts, Baileys - 1 part, Grenadine syrup - 1 ½ parts, Sambuca - 1 part. The components are poured into the glass in the listed order.
• 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 along with sambuca and coconut milk. The contents are well mixed 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. Pour all ingredients into a glass with ice and stir. Drink such a cocktail through a straw.

No matter how attractive the ways of drinking 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 liquor contains sugar and requires careful use by people with diabetes.

Recipe at home

The recipe for sambuca at home is quite simple. But, it should be noted that the home version is more likely to fall under the name "Anise Liqueur", since the exact recipe is not known to anyone except manufacturers. To prepare 1 liter of drink, you need only 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 of sugar;
• 40 g anise;
• cinnamon stick;
• 3 pcs. cloves;
• 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 passed, we filter the infusion through cheesecloth and prepare the syrup. To do this, mix sugar with water in a saucepan and heat for about 5 minutes over high heat until completely dissolved. We do not bring to a boil. We mix the cooled sugar solution with tincture, pour it into bottles and wait another 30 days for a richer taste. Anise liqueur called "Homemade Sambuca" is ready to drink.

Price

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

In the vastness of Russia, the cost of buying Italian anise liqueur will be from 1300 to 3000 rubles per 1 liter.

At the peak of information about sambuca, our review is over. Live sensibly, love to the point of pain, travel soberly and remember: “Keep the carcass sambuca before the fire and send it in your mouth to strike!”

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