In many Italian films, gorgeous women and strong tanned men order an expensive sambuca with ice on a hot sunny day in the shade of a summer terrace. Despite the mysterious and poetic name, sambuca is an ordinary alcoholic drink.
The history of the drink
Sambuca is an Italian anise liqueur. The classic liqueur is quite strong, from 38 to 42 degrees, and transparent. Although there are red, brown and even black varieties. The history of sambuca dates back to the Middle Ages. Then the Saracens brought to Rome an alcoholic drink made on the basis of anise. At first, it was used mainly as a medicine for headaches and digestive disorders. But since the taste of this drink was very pleasant, they began to use it just for pleasure while eating.
But sambuca gained real fame in the 19th century, when Luigi Manzi improved the recipe, and the world received the famous anise liqueur in the form that it is known to this day. Later, sambuca began to be made at other distilleries. The most famous producers are Virgil Pallini and Angelo Molinari.
Where does the name come from
There are several versions why the liqueur is called sambuca. Some researchers argue that the name came from the warped Saracen "zammut". Others say the liquor was named after the type of ships that transported the drink. And according to the third version, the liqueur has this name because of the elderberry, which is part of it and sounds like sambucus in Italian. But no one knows exactly the history of the name, as well as the recipe of this famous aniseed liqueur.
Sambuca makers keep the recipe a closely guarded secret. It is known that sugar, anise, aromatic herbs and wheat alcohol are used in the manufacture of the drink. But what kind of herbs, and in what proportions the rest of the ingredients go, only the manufacturers themselves know.
How to drink sambuca
Sambuca can be drunk neat with plenty of ice, or can be used as a base for alcoholic cocktails. In the homeland of the liqueur in Rome, they like to drink sambuca "with flies." No, insects have nothing to do with it. It's just that sambuca is served with three beans of coffee, which are thrown directly into the liqueur glass. The noble bitterness of coffee sets off the sugary sweetness of the liqueur. The liqueur is set on fire and drunk after it goes out, and then it is eaten with the coffee beans remaining at the bottom.
