Antica Sambuca Black Liquorice Sambuca, 70cl & Tequila Rose Strawberry Cream Liqueur, 70 cl

Product Information

Made from the original recipe, Luxardo Sambuca Dei Cesari Liqueur is made with local herbs, green Sicilian star anise, sugar, and spirit alcohol. The distilled spirit is poured into Finnish wood vats and left to mature till it is just right. On The Nose

Sambuca is flavoured with essential oils obtained from star anise, or less commonly, green anise. Other spices such as elderflower, liquorice and others may be included but are not required as per the legal definition. It is bottled at a minimum of 38% alcohol by volume. [1] [2] The oils are added to pure alcohol, a concentrated solution of sugar, and other flavourings. The term comes from the Latin word sambucus, meaning " elderberry". [3] The word sambuca was first used as the name of another elderberry liquor that was created in Civitavecchia around 1850 by Luigi Manzi. [4] Serving [ edit ]

Gray, W. Blake (February 23, 2006). "Coffee drinks give 'I'm buzzed' a double meaning". San Francisco Chronicle. San Francisco . Retrieved 2013-12-23. Meletti Sambuca is based on a traditional homemade anise distillate that uses green anise essential oil combined with local herbs, elderflower, and liquorice. Sugar is added to the distillate to create a syrup concentrate added to pure grain alcohol. On The Nose REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89". Official Journal of the European Union. European Union . Retrieved 28 October 2016. Although the exact recipe is a secret, Molinari is the only producer that may call their Sambuca “Extra,” which is a sign of the highest quality.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Simply add a 5 ml (⅙ Oz) of sambuca to an espresso cup and swirl it around so it leaves an even coating of spirit on the inside. Afterwards, just pour in the 45 ml (1.5 Oz) of coffee straight from the espresso machine. An expert perfumer and blending specialist, Angelo Molinari experimented with star anise in his liquors in 1945, creating the unmistakable taste of Molinari Sambuca Extra. A strong anise/liquorice on the nose with delicate floral notes and a little burnt sugar. On The PalateFind sources: "Sambuca"– news · newspapers · books · scholar · JSTOR ( February 2012) ( Learn how and when to remove this template message) Sambuca is also used in cooking, in small amounts because it has a strong flavor. It is usually used in desserts and seafood recipes. Molinari Italia Spa - le Parole". Archived from the original on September 30, 2011 . Retrieved March 23, 2008.

Simply add one to three coffee beans to a shot of sambuca and set it alight. Let the flame gently roast the coffee bean and caramelised it with the sambuca’s sugars. Afterwards, simply sip it an enjoy. If you catch a coffee bean, bite into it for some additional flavour. You’ve probably realised that there’s a theme here with all these coffee references! After all, it’s one of the most famous pairings with sambuca. Simply combine 30 ml (1 Oz) of sambuca with 15 ml (½ Oz) of coffee liqueur.

And ..... done! Awesome.

Company founder Silvio Meletti’s mother made a traditional anise distillate to sell in her general store in Ascoli, Italy. Silvio learned his mother’s technique, combined it with what he had studied in an old French distiller guide, and created the first bottle of Meletti Sambuca in 1870. Thoroughly squeeze the lemon into a mixing glass, add the sambuca, and stir the ingredients. Pour into a Highball or Collins glass pre-filled with ice and top up with the water to taste. If it’s a little sour, you can add sugar but this is best done beforehand so it has fully dissolved.