Anise liqueur "Sambuca": a truly "hot" Italian. The history of sambuca - Italian anise with Arabic roots

Sambuca is the Italian national drink, which is a colorless (most often) anise-flavoured liqueur. The most common variety is often referred to as white sambuca to distinguish it from other varieties - a bright blue or red color.

Sambuca is made with the addition of essential oils obtained from licorice and other spices. These oils are added neat along with sugar and other flavorings. The standard strength of this drink is 42% alcohol.

Story

Speaking about what sambuca is, many cannot unambiguously trace the history of its occurrence. One of the versions says that this name comes from the Arabic word "Zammut". This was the name of the drink with an anise flavor, which was delivered to the ports of Italy on ships coming from the East. In turn, the Oxford English Dictionary claims that the term comes from the Latin word for elderberry. Also, according to historical information, in Greece, elderberry liquor, which was produced about 130 years ago, was called sambuca.

Continuing the historical background of what sambuca is, it is worth noting that the first commercial version of this drink began to be produced at the end of 1800 in the city of Civitavecchia. In 1945, shortly after entrepreneur Angelo Molinari began producing Sambuca Extra Molinari, which helped to popularize this drink throughout Italy.

How to drink?

The alcoholic drink sambuca is usually served in an aesthetic way. It can also be served with ice or diluted water for an interesting visual effect. This type of serving is widespread, such as con mosca, in which three are thrown into a glass into which sambuca is poured (photo - a drink with coffee beans - is presented below).

The liquor presented in this way symbolizes the wish for well-being, health and happiness, or the Holy Trinity (according to Italian tradition). In addition, sambuca is traditionally added to coffee - both for flavor and instead of sugar. It is also used in its pure form - in small glasses as an aperitif.

In addition, when mentioning what sambuca is, many immediately recall club alcoholic cocktails with fire. This is also a common way to drink this drink - the liquor is set on fire for a short time, then the flame should be extinguished and the liquid should be drunk quickly. Burning cocktails are also made from several types of alcohol of different strengths, poured into a glass in layers. In this case, the sambuca will be at the bottom, like a thicker and heavier drink.

A more original way of drinking sambuca is also common. First, the liquor is poured into a glass and set on fire, and then quickly poured into another container. In this case, the first glass must be turned over and placed on a saucer. Then, after drinking warm sambuca, you should stick a tube in a napkin between the saucer and the first glass and inhale the accumulated air. When cold, the liquor goes well with milk, but not in the form of a cocktail, but separately - a sip of alcohol, and then a sip of milk.

Summing up and trying to fully answer the question "what is sambuca", it can be argued that it is a strong liqueur of Italian origin that can be drunk in various ways.

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.

In order to attract customers, bartenders put on a real show. They juggle bottles, twirl glasses in their hands, mix liquids of wild colors and even set fire to prepared cocktails! It is quite difficult to break away from such a bewitching action, and we, as if under hypnosis, take out money and order something even more enchanting. One of the most popular alcoholic drinks in bars and clubs is Italian anise liquor. Sambuca».

Perhaps the very word "sambuca" will seem unfamiliar to you, but the anise flavor is known to everyone. One has only to remember the famous anise vodka, Bulgarian mastic, Greek ouzo, French pastis or Turkish raki. Residents of many countries add anise to their national strong alcoholic drinks, because everyone knows how useful this ingredient is used to make medicines.

Of course, sambuca is considered an Italian drink, but let's hasten to sow doubts about this fact. For the first time, a drink reminiscent of the taste of sambuca was seen by the world during the Middle Ages. It was then that the Saracens brought to Rome "zammut", an anise-based drink. The Italians liked zammut, they drank it as a medicine, as an aperitif before meals, and just for fun. So the anise drink took root in Italy.

Now it is impossible to say exactly how the recipe and production technology of this drink changed over time. Today, sambuca contains sugar, anise, wheat alcohol and aromatic herbs. Which ones, and in what quantity, is a trade secret that only manufacturers can know. But how did it happen that the drink zammut suddenly became known as sambuca? Name similarity anise drink and elderberry, which in Italian sounds like sambucus, gave rise to rumors that sambuca contains an extract from elderberry, after which the liquor got its name. However, this statement in connection with the statement of the largest producer of sambuca, the company Molinari, that elderberry has nothing to do with the drink, is doubtful. There are other assumptions regarding the origin of the name that seem more plausible. It is believed that the liquor was named sambuca in honor of the name of the type of ship that carried this drink, or in honor of the city in the province of Tuscany. Which of these versions to believe and whether to believe at all is up to you.

The coastal city of Civitavecchia became a landmark in the history of sambuca. It was there that in 1800, Luigi Manzi perfected the recipe for an anise liqueur, which he immodestly called Sambuca Manzi, and brought his product to the market. Already in 1875, Virgil Pallini began to produce sambuca at his distillery near Rome. However, it wasn't until 1945 that Angelo Molinari founded an entire sambuca company. The liqueur of his production was called Sambuca Molinari.

The beginning of the production of sambuca according to the updated recipe coincided with the end of the Second World War. In Italy in the 1950s, social life unfolded on an incredible scale, places where bohemians gathered appeared. And, as you know, where bohemia is, there is chic, luxury, camera flashes, music and expensive alcohol. To sell something to a bohemian, you need to make it chic, incredible and delightful.

Molinari was able to present his drink in such a way that they were interested. He came up with a new way of serving: burning liquor with coffee beans at the bottom. In addition to a new shade of taste, the use of this drink has become spectacular, attracting attention, and thanks to the alcoholic vapors released during burning, yet intoxicating. The sambuca, taken with a bang by the bohemia, acquired a new meaning, now it was considered the drink of the rich and lucky and became attractive to the rest. Thus, it was Angelo Molinari who made sambuca a special, and then a fashionable drink. To date, Molinari is not the only manufacturer of sambuca, the most famous brands now are Pallini, Molinari, Luxardo and Barbero.

Speaking of sambuca, it is impossible not to mention the ways of using this liquor. Often, the preparation of sambuca is accompanied by a colorful show with the burning of the drink, but you should immediately warn that no one drinks this drink when it is burning, the risk of burning your face or setting your hair on fire is too high.

Sambuca can be drunk neat or with ice, but as soon as it starts to melt, the liquor will turn cloudy and you will get a milky white refreshing drink. The use of sambuca with coffee is popular, thanks to which the drink acquires an unusual taste and aroma. The classic way of drinking this drink is called con mosca, which means with flies. The essence of this method is that the liquor is served with three coffee beans, which are thrown directly into the drink and set off the overly sweet taste of sambuca with their bitterness. Then the drink is set on fire and drunk only after it goes out, without allowing it to cool. Sweetness is eaten with coffee beans remaining at the bottom.

The following method is used along with the classical one. Two glasses are needed, one is a cognac snifter, the other is old fashion. 30 ml of sambuca is poured into a brandy glass and gently tilted so that part of the drink remains on the walls, after which it is set on fire. Ten seconds later, the burning liquor is poured into a second glass, and an empty snifter is placed on top to cut off oxygen and extinguish the flame. As soon as the fire disappears, the cognac glass is placed upside down on a saucer with a napkin. Now you can drink sambuca and inhale through the tube the contents of the sniffer.

Often, sambuca can also be found in the composition of various cocktails, for example, "fiery". When preparing it, a tall glass and several types of alcoholic beverages are used, the strength of which increases from bottom to top. First, light liquor is poured into a glass, then champagne, sambuca, vodka, and finally absinthe is added. Then the drink is set on fire and a tube is inserted into it, after which it can be drunk. If the taste seems too sweet, the cocktail can be washed down with lemon juice.
To find out which way of drinking sambuca is right for you, you will have to try everything, because each taste can be unexpected. But no matter which method is chosen, you will not be left without a whirlwind of unforgettable sensations of taste and aroma, and maybe even turn into an ardent admirer of this liqueur. Try, experience new sensations and experiment, and we will introduce you to cocktail recipes based on sambuca!

Russian Roulette

Ingredients:
15 ml of vodka,
15 ml coffee liqueur
30 ml sambuca,
1 slice of orange.

Cooking:
Pour vodka and coffee liqueur into a glass, cover everything with a circle of orange. Pour sambuca into a wine glass and set fire to it. Pour the burning sambuca on a circle of orange and let it burn a little, then extinguish it by covering it with something. Drink a cocktail in one gulp and eat an orange soaked in sambuca.

Storm and Luxury

Ingredients:
30 ml becherovka,
20 ml light rum
10 ml sambuca,
120 ml grapefruit juice
1 lime
ice.

Cooking:
In a tall glass, mix becherovka, sambuca, light rum, grapefruit juice and add thinly sliced lime. Add ice and drink slowly.

Spider Bite

Ingredients:
30 ml silver tequila
30 ml black sambuca,
150 ml cola,
15 ml vanilla ice cream
ice

Cooking:
Put three ice cubes in a glass. Pour in tequila, add cola and black sambuca. Place a small scoop of vanilla ice cream on the surface of the cocktail. Drink gradually.

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 aroma. 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 producers.

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.

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.
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.
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.
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.
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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Among non-traditional drinks for us, Italian Sambuca is quite popular. What kind of drink is this - a question often asked in Russia, which will be perceived with incomprehension in Italy, since the drink is familiar there and is used on many solemn occasions and holidays. We understand the question of what this drink is, what Sambuca is made of.

In the article:

Sambuca - what is this drink

Sambuca is an Italian liqueur. After reading this definition, every inhabitant of our country will imagine this drink as a sweet liquid with a small amount of alcohol. But this is not entirely true, since in many European countries this liqueur is considered a strong alcoholic drink. Sweet enough, but at the same time without cloying, a clear liquid is Sambuca. How many degrees it contains: from 38 to 42%.

After some time, he married his daughter. The feast turned out to be notable, but at the end of it, some guests did not have enough anise tincture, and then the host remembered the left jug. When the guests tried the proposed alcohol, they were delighted, its taste turned out to be so unusual and refined. And the name sambuca, which is consonant with the Italian word sambuco, meaning "elderberry", confirms this story.

Oriental medicine

According to another version, an anise tincture for alcohol was brought to Rome by merchants from the east as a medicine. The positive effect of the drink on the body has long been known. In particular, they took it for digestive problems, since it has a stimulating effect. They were treated for colds and severe coughs, and he also helped the soldiers to relax.

The drink was so popular that it has not been forgotten since ancient Rome. And now they have improved and turned into a famous liqueur "Sambuca" known in many countries of the world.

How did the name come about

Sambucus nigra is the Latin name for the elderberry, which is a must in this spirit.
The Arabic word "zammut" means anise, which is one of the main ingredients of the drink.
There is an opinion that sambuca takes its name from the name of the type of ship on which it came to Europe.

What is sambuca made of?

Sambuca is not only a pleasant alcoholic drink, but also an effective remedy that positively affects human health. It is not possible to indicate the composition of this drink, which has a rich aroma and an unusually pleasant aftertaste, with absolute certainty. But, as often in any alcohol, they cannot do without wheat alcohol. It is obtained from wheat after it has fermented for a certain time.

Be sure to include sugar in the recipe. It is he who gives a pleasant sweetish taste to the drink. But only the addition of star anise completes the necessary operations and provides the liquor with a traditional aroma bouquet, refinement, which cannot be confused with anything else. And in the past, it was he who provided the medicinal properties of the drink. This composition of sambuca is considered classic. It is completely transparent and colorless, although it is called white.

Separately, it should be said about additives in the form of extracts from the fruits of elderberry and its flowers. Thanks to their addition, red liquor is obtained. For a certain aroma and color, various herbs and some spices are added to the sambuca to enrich the drink. The result is the so-called black liquor. But, if you look closely, it is rather dark blue, therefore it also has the nickname "Black Passion". One can only guess about the spices and herbs that are additional ingredients, because which ones and in what quantities is the strictest secret.

homemade sambuca recipe

Although the manufacturer keeps its technologies in the strictest confidence, but knowing the main components of what sambuca is made of, you can try to make it yourself. By and large, its production resembles. The same process of infusion, distillation and so on. That is why even some bitterness is inherent in the liquor. But, with everything in order. To get a homemade sambuca, the following components are needed:

asterisk-like fruits of anise 50gr;
anise seeds, 50g;
black elderberry in inflorescences, from 25 to 30 gr;
alcohol 70% or strong (over 60%) home-made vodka;
to get a clear liquid without shades, you need fructose, up to 300g;
purified water, about 0.6 l;
fresh lemon zest, up to 5 gr.

The cooking process begins with the preparation of a special tincture. For her, elderberry, prepared lemon zest, anise seeds and fruits are taken, placed in a certain container and poured with vodka or alcohol. The contents are carefully corked, shaken and hidden in a warm place for four or five days.

After the above time, the tincture, passing through some filtration and diluted with purified water in the amount of 0.25 liters, is poured into a distillation cube. You need to add star anise fruits and 1/3 of the other ingredients that were used to make the tincture to it. And then the distillation process begins. It should be slow enough, no more than three drops per second. After receiving 0.7 liters of liquid, but not more than 0.75, it is important to stop the process. It is this volume that is able to provide the desired taste qualities of sambuca, the degree of its strength.

The next step in the preparation is the mixing process. For him, fructose is added to boiling water, in the amount of three hundred and fifty grams. The cooking process lasts two or three minutes, always on low heat. In the prepared and still hot syrup, pour the liquid obtained as a result of distillation. To obtain the required taste qualities, it is pre-divided into three parts, each of which is poured in slowly, and stirring thoroughly. After this stage is completed, the liquid is allowed to cool and bottled.

To obtain a unique aroma and amazing taste of the future sambuca, the strength of which will be up to 42 degrees, the bottles with the contents must be left in a dark place for aging for at least a month. But, if this period is increased, the liquor turns out to be even more refined. During storage, it acquires sophistication and notes of piquancy.

There are other ways to prepare this anise liqueur, as a result of which an analogue of the drink sold in stores is obtained. So, if you take only anise seeds, 96% alcohol, a little less water and the same amount as in the first elderflower recipe, then the process can be reduced to ten days.

It is not difficult to get a coffee sambuca. To do this, add up to two grams of licorice root, up to three grams of cardamom and thirty grains of Arabica to the ingredients of the first recipe. The amount of alcohol or vodka, in this case, should be increased to one liter.

For those who like to experiment, you can try adding various nuts, coriander, rosemary or lemon balm. If the taste of the main ingredient, and this is, of course, anise, is not interrupted by other ingredients and is well felt, then the sambuca turned out well.