Sambuca is an aniseed liqueur native to Italy. It is transparent and sweetish in taste. Sambuca contains 38 - 42% alcohol.
Still, you can find a dark drink called sambuca. There are even red varieties of this drink. What is the raw material for making this liqueur? First of all, these are wheat alcohol, sugar, star anise and an extract from elder flowers or berries. Aromatic herbs are also used. The exact recipe is currently not available as it is being kept secret. The progenitor of modern sambuca is a drink brought to Rome by the Saracens. To be fair, it's worth noting that there are several ways to consume this drink. The application of any particular method is a matter of choice. However, drinking sambuca, as it is customary, has its own charm. If you follow the entire sequence of actions correctly, you will notice that this “fiery” drink has a unique taste and aroma. Let's start with the traditional way.
It will be useful for you:
sambuca
Coffee beans - 3 pcs.
Two glasses
1. Chill the sambuca very hard
2. Take two glasses
3. Set fire to the drink, and while it burns, pour it into another glass. Sometimes the glass is turned around its axis so that the walls of the glass do not burst.
4. In the case when two glasses are used, the first must be turned over and placed on a saucer.
5. Drink sambuca through a straw, and the coffee beans are nibbled to complete the taste sensation.
6. Sometimes you can drink sambuca with chilled water. Perfectly refreshes in summer heat. (If the liquor becomes cloudy, do not be alarmed, as this is due to the fact that the essential oils contained in sambuca do not dissolve so well)
7. In some cases, a cold sambuca drink can be washed down with chilled milk. In this case, in no case mix the liqueur with milk!
