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.