Sambuca (Italian:[samˈbuːka]) is an Italiananise-flavouredliqueur. 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").[1] Like other anise-flavoured liqueurs, theouzo effect is sometimes observed when combined with water.
Sambuca is flavoured withessential oils obtained fromstar anise, or less commonly,green anise. Other spices such aselderflower,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.[1][2] The oils are added topure alcohol, a concentrated solution ofsugar, and other flavours.
The term comes from theLatin wordsambucus, meaning 'elderberry'.[3] The wordsambuca was first used as the name of another elderberry liquor that was created inCivitavecchia around 1850 by Luigi Manzi.[4]
Sambuca may be servedneat. It may also be servedon the rocks or with water, resulting in theouzo effect from theanethole in the anise. Like other anise liqueurs, it may be consumed after coffee as anammazzacaffè (Italian: "coffee-killer") or added directly to coffee in place of sugar to produce acaffè corretto (Italian: "corrected coffee").[5]
A serving of sambuca can be a shot with seven coffee beans, representing theseven hills of Rome. Likewise, a shot with one coffee bean, calledcon la mosca, (Italian: "with the fly"), is as common. The traditional serving is with three coffee beans, each representing health, happiness and prosperity.[3][6] The shot may be ignited to toast the coffee beans with the flame extinguished immediately before drinking.[7]
Sambuca is also used in cooking, in small amounts because it has a strong flavour. It is usually used in desserts and seafood recipes.
Media related toSambuca at Wikimedia Commons
