Sambuca () is an Italian anise-flavoured liqueur. Its most common variety is often referred to as "white sambuca" to differentiate it from other varieties that are deep blue ("black sambuca") or bright red ("red sambuca").
Ingredients
Sambuca is flavoured with
obtained from
Illicium verum, or less commonly,
Anise. Other spices such as
Sambucus,
liquorice and others may be included but are not required as per the legal definition. It is bottled at a minimum of 38% alc/vol.
The oils are added to
rectified spirit, a concentrated solution of
sugar, and other flavours.
History
The term comes from the
Latin word
sambucus, meaning 'elderberry'.
The word
sambuca was first used as the name of another elderberry liquor that was created in
Civitavecchia around 1850 by Luigi Manzi.
Serving
Sambuca may be served neat. It may also be served on the rocks or with water, resulting in the
ouzo effect from the
anethole in the anise. Like other anise liqueurs, it may be consumed after coffee as an ammazzacaffè (Italian: "coffee-killer") or added directly to coffee in place of sugar to produce a caffè corretto (Italian: "corrected coffee").
A serving of sambuca can be a shot with seven coffee beans, representing the seven hills of Rome. Likewise, a shot with one coffee bean, called con la mosca, (Italian: "with the fly"), is as common. The traditional serving is with three coffee beans, each representing health, happiness and prosperity.
Sambuca is also used in cooking, in small amounts because it has a strong flavour. It is usually used in desserts and seafood recipes.
See also
-
List of anise-flavored liqueurs
