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

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Sambuca is also used in cooking, in small amounts because it has a strong flavor. It is usually used in desserts and seafood recipes. Deadhead roses by simply pinching off dead flowers or cutting just below the flower base. By removing faded flowers the plant's energy will be channelled into the remaining buds and blooms. Repeat as often as required throughout the flowering season. Rose colour meanings However you prefer your Sambuca, remember to give a toast to its legacy by enjoying a shot with three coffee beans…. and if you are trying a Flaming Sambuca for the first time, mind your eyebrows! Wine & Spirit". William Reed. 2008 . Retrieved 2013-12-23. {{ cite journal}}: Cite journal requires |journal= ( help) Foods To Die For. Andrews McMeel Publishing. Nov 1, 2007. p. 935. ISBN 978-0740770432 . Retrieved 2013-12-23.

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. 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. A popular take on the classic Flaming Sambuca, the Lamborghini consists of the following ingredients in equal measures: 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 ]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. From the traditional copper pot still and ageing vats to the beautiful Maracas cherry orchids surrounding the distillery, Luxardo is the Girolamo family’s legacy.

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.

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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.

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. Simply shake all the ingredients with ice and then strain it into a highball or Collins glass pre-filled with crushed ice. You can then garnish it with half of a passion fruit.

Smooth on the palate with a distinct anise flavour and a lovely sweetness mid-palate. The finish is smooth and gently spiced. Best Served A strong anise/liquorice on the nose with delicate floral notes and a little burnt sugar. On The Palate Sambuca is a traditional Italian anise-flavoured clear liqueur served in a shot glass and has the unmistakable taste of liquorice. How Do You Drink Sambuca? 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