Sambuca is an anise-flavoured liqueur that originates from Italy. It’s flavour can be compared to Ouzo but it is notably sweeter. White Sambuca is the term used to refer to the clear variety whereas Black Sambuca and Red Sambuca are some other colour varieties.
Sambuca can be enjoyed in a number of ways. When served neat, it can either be sipped or thrown back like any other shot. If served on the rocks, you will notice something called the “Ouzo Effect”. This is when the water comes into contact with the Sambuca and causes it to turn from transparent to milky white in colour. Chilled, this drink has a wonderful flavour. However, if you do not enjoy it fairly quickly, the ice will dilute the Sambuca.
You can also serve Sambuca with coffee. It can be enjoyed after coffee or you can add Sambuca to your coffee instead of sugar! It is also customary for Sambuca to be served with coffee beans. The number of beans served with the shot define the meaning and symbolism of their drink. If desired, the shot can be lit to roast the beans. The flame is extinguished just before the shot is consumed.
Sambuca is also an ingredient in various shot recipes. When combined with a creamy liqueur like Amarula (from South Africa), the two separate perfectly and, no matter how terrible your shot layering skills, this is one shot you cannot get wrong! Pour the Sambuca first and then gradually add the Amarula. Even if two mix a little bit, just let the shot stand for a few seconds and the Amarula will float to the top.
In many cases, shots with Sambuca require just one or two additional ingredients. They are basic yet very enjoyable. Although Sambuca is quite strong when consumed on its own, it’s far smoother and even more enjoyable when accompanied by a creamy liqueur.
Sambuca is also a fantastic ingredient for those who enjoy baking and sweet treats. There are many fantastic recipes out there including Sambuca mini donuts, Strawberries with Sambuca, Sambuca poached fruit, Sambuca cookies, and so much more!