Sambuca
This aniseed-flavored liqueur is made with a clear spirit and usually a secret combination of herbs and spices that further elevate its flavor. Luigi Manzi was the first to commercially produce sambuca in Civitavecchia, in the mid-1800s.
The drink was later popularized by the brand Molinari, a name which is today almost synonymous with sambuca. This aniseed liqueur comes in numerous varieties that use a different combination of flavorings, but the light-bodied white version is still the most popular option.
Sambuca can be served neat, on the rocks, or blended with water. It is also used in caffè corretto, an Italian beverage that combines a shot of espresso and a small amount of sambuca. Occasionally, the drink is served with coffee beans, which should be set alight to infuse sambuca with a subtle coffee flavor.
Part of
B-53
B-53 is a popular layered shooter belonging to the B-50 family of cocktails, with B-52 being the most popular variety. This shooter is made with equal parts Kahlua,... Read more
Slippery N*pple
Slippery Nipple is a layered cocktail that is traditionally served as a shooter in a shot glass. It is made with a combination of equal parts Sambuca and Irish ... Read more
Crescionda
Crescionda is a traditional cake originating from Spoleto in Central Italy. This chocolate cake is enriched with amaretti biscuits and aniseed liqueur. It's usually made ... Read more
