Can I drink pure sambuca? With what they drink sambuca at home. Methods for lighting liquor

Sambuca (Italian Sambuca) is an Italian (and also Spanish) liqueur with anise flavor. Usually it is a clear sweet liquid with a specific aroma and an alcohol content of 38-42%. At the same time, there are dark and even red varieties of sambuca. The drink is made from wheat alcohol, sugar, ordinary anise, star anise, extracts from berries or elder flowers. Spicy herbs are added to some varieties.

The menu of any respectable bar will certainly include the Italian anise liqueur "Sambuca". The strength of this sweet drink is 38–42 percent. It can be transparent, red, dark blue, almost black. For the manufacture of liqueur, alcohol is used from wheat grains with the addition of sugar, anise, and sometimes herbs. The drink is consumed by both women and men. The exact recipe of the liqueur is kept in the strictest confidence, the drink has a fresh aroma, it is moderately sweet. Apparently, the medicinal taste of the drink for many is evidence useful properties Sambuca, but warmed up, the liquor really helps to get rid of colds. The drink has a beneficial effect on the activity of the digestive system - it can be used both as an aperitif and as a digestif.

The use of "Sambuca"

In its pure form, it is enough to consume 40-50 ml of the drink to stimulate appetite before meals and improve digestion afterwards.

Diluted Sambuca

Strong drink is not to everyone's liking, you can add cold regular or mineral water or ice. This drink is a good thirst quencher, cold water emphasizes its characteristic taste. Due to the large number essential oils when adding water "Sambuca" becomes cloudy, but this does not affect the taste. The amount of water or ice can be selected at your discretion.

Also, juice (lemon, orange, grapefruit) or syrup (pomegranate, cherry) is used to dilute sambuca. To reduce the strength of the drink after adding juice or syrup, it can be diluted with cola.

The combination of coffee and aniseed flavor can hardly be called trivial. Adding aniseed liqueur to a cup of freshly made coffee will sweeten it and give the drink an unforgettable taste and aroma. If you don't like coffee, pour the liqueur into a cup of black tea, possibly with bergamot.

Most often, the drink is prepared in a ratio of 1 to 4, that is, 25 ml of Sambuca is added to 100 ml of coffee. But you can also make a stronger drink.

How to drink "Sambuca"

By the way, the use of hot coffee for drinking liqueur is extremely common in Italy. Also, a common option is to wash down anise liqueur with milk or heavy cream, it is possible with the addition of sugar. This interesting method is worth trying.

Snack

Since "Sambuca" has a fairly high strength, you need to take care of the snacks. Meat and fish snacks, cheeses, olives, caviar sandwiches, seafood tartlets go well with liqueur. "Sambuca" is an effective aperitif, respectively, and the appetizer should be quite substantial in terms of quantity and calorie content.

Like any traditional liqueur, Sambuca goes well with sweets - chocolate, ice cream, cakes. The most preferable option is with any nuts in the filling.

It is important to know how to consume anise liqueur. If you do it wrong, then this elite alcohol with a characteristic taste and smell will not bring you pleasure.

Sometime in the Middle Ages, the Saracens brought aniseed alcoholic beverage to Rome. At first, it served as a medicinal tincture. In 1814, Giuseppe Cazoni founded his own business for the production of traditional Italian drinks, among which was sambuca. Italians have always supported nepotism, and today the company is successfully working in compliance with all the rules in the manufacture of sambuca, which is confirmed by the quality of the drink.

The history of the drink

Luigi Manzi in 1851 first unveiled a drink under the brand name Sambuca MANZI di Civitavecchia, which is still popular today.

Angelo Malinari in 1945 brought his recipe based on anise Molinari Sambuca Extra. In addition, he and his family founded the production of his own liqueur. On this moment it is this brand that occupies a leading position in the production of sambuca, which make up 70% of all supplies.

The variety that comes with drinking is related to the properties of alcohol. Having a significant degree of 38-42, it also has a pleasant aftertaste and the sweetness from the anise seeds. The fans of sambuca include not only noisy youth, but also staid residents. Sambuca does not require jamming or washing. The anise included in the composition is famous for its medicinal properties that have a beneficial effect on the entire body. The herbal liqueur is drunk neat or diluted.

How to drink sambuca properly

The incomparable taste of the aniseed drink made it an integral part of youth parties. It can be found on the menus of the most famous restaurants and clubs. The effective serving of the liqueur plays into the hands of the owners of the establishments. Many people order sambuca in order to see how the bartender is adept at serving sambuca. The spectacle is based on the burning of the drink.

Why sambuca burns when in it fortresses no more than vodka. Fusel oils, which have a low flash point, burn with a bright blue flame.

Although the whole effect that bartenders demonstrate in setting fire, Italians themselves do not do this and consider it an outrage against the drink. Coffee is treated with respect in Italy.

Coffee sambuca

flies are grains of coffee. They are a symbol of wealth, health and happiness. 3 whole grains are placed in a glass with sambuca. While drinking the drink, I snack on grains, thereby adding notes of coffee to the aniseed aroma, an attractive taste is obtained. The main thing is that the grains are not overcooked, otherwise it will taste bitter. There is a similar option with setting fire, we remind you that true Italians do not set fire to it, but in modern nightlife establishments, a fiery drink is in the first place.

How to cook sambuca "Two glasses", this is the name of the most common option:

Easy to cook at home.

2. Homemade coffee drink... Divine sambuca coffee combination for lovers of these drinks. Sambuca is added to the coffee drink to add sweetness and piquancy in the proportion of one part aniseed liqueur and four parts espresso. The ratio, depending on desire and taste preferences, changes. Allowed to be consumed separately, gourmets drink liqueur in small sips, then washed down with fragrant coffee.

Each adult decides for himself how to drink sambuca at home. There is only one warning here: in large quantities, alcoholic beverages are harmful to health.

Sambuca is an Italian anise liqueur. It is quite strong - 38-42% alcohol, but almost does not cause a hangover. And it has so many ways to use it. It is unrealistic to list everything, so we will focus on only 14 main ones.

1. "With flies"

It's classic italian way eating sambuca. "Flies" are three coffee beans (symbolizing health, happiness and wealth).

Toss the coffee beans into the sambuca glass. Now grab the sambuca in one gulp, catching the flies, and then chew the coffee beans. It is desirable that the grains are lightly roasted. Otherwise they will be too bitter.

2. Digestive

In general, sambuca belongs to the category of digestives (alcoholic drink that promotes digestion). Therefore, we strongly recommend that you drink sambuca with a good meal.

After a hearty lunch or dinner, simply sip on some pure sambuca to complement your dessert. Just before that, do not forget to chill the drink. Half an hour in a sambuca freezer is enough.

3. Burning stack

A very easy way for those who don't want to bother. Just light the sambuca stack on fire. You can drink after 5-8 seconds.

Remember how you exhale before draining a glass of vodka ("Hhhh!"). Here you need to do about the same, but you need to exhale directly onto the stack, extinguishing the flame. Flame extinguished - drink in one gulp.

4. Two glasses

You need to prepare the "equipment" in advance: pierce a paper napkin with a short part of a straw approximately in the center. Insert a straw into this hole up to the bend.

Pour 50-70 grams of sambuca into the snifter (what is it, read in ours). Then light the sambuca on fire. Rotate the snifter so that it warms up evenly and does not burst. Sambuca should burn for 8-10 seconds.

Then pour the burning sambuca into a glass and cover the top with a snifter. The sambuca fumes will collect in the snifter. You carefully remove it, without turning it over, put it on a napkin. So that the short part of the straw is covered with a snifter, and the long one sticks out.

Drink warm sambuca in one gulp, and then inhale the fumes through a straw.

The method is certainly not easy. Especially out of habit, it will be difficult to inhale vapors. But somewhere you will get used to the third portion.

5. Combined method

This is the most popular way in modern bars outside of Italy. Everything should be done as described in the "Two glasses" method. Just before setting fire to sambuca, you need to put coffee beans ("flies") in it.

While drinking warm sambuca, catch the grains in your mouth. Then inhale the vapor through the straw. And only then chew the grains.

Mistakenly, this method is often called classic, but the Italians consider it blasphemous to set fire to sambuca.

6. Sniff

Turn the glass over. Place a few drops of sambuca on the bottom (top). Set it on fire (you don't need to set it on fire). Sniff nose drops with a straw. This is often done as a final chord in the "Two Glasses" method.

7. Refreshing

Just dilute the sambuca with ice-cold drinking water or mineral water. Water and sambuca should be in a ratio of 2: 1 or 3: 1, respectively. This makes a great refreshing drink for hot weather.

Please note that the drink will be cloudy. This is due to the oils in sambuca, which are poorly soluble in water. Don't worry, this is normal. This does not affect the taste and properties of sambuca.

8.With champagne

The proportions of champagne and sambuca should be 5: 1, respectively. Light the sambuca and pour it burning into the champagne. Hurry up to inhale the fumes and drink a mixture of sambuca and champagne.

9.With milk

Sambuca goes very well with milk. True, it is better to use them separately, that is, without mixing. Drink sambuca with milk

10. Сaffe corretto

Add sambuca to coffee instead of sugar in a 1: 4 ratio. Sometimes sambucas are poured more so that the proportion is 1: 2. Sometimes sambuca is drunk neat and washed down with coffee. It is desirable that the coffee is roasted. It will taste better with sambuca.

11. Flame in the mouth

Throw your head back and open your mouth. Pour sambuca into your mouth and do not swallow. Keep your mouth open. Make sure no liquor gets on your lips. Light the sambuca in your mouth. When you feel hot, close your mouth (the flame will go out immediately) and swallow the sambuca.

The most important thing is not to get scared. The risk is minimal, but if you panic, it can end up very badly.

12. Burning jet

Light the sambuca in a glass. While it is burning, pour it into your mouth. It is better to pre-moisten the skin around the mouth with water. Here, too, the main thing is not to be frightened, so that the hand does not tremble. But this method is much more dangerous than "Flame in the Mouth", so it is better if such a presentation is arranged by an experienced bartender, and not a drunken friend.

13. Inhalation

Take a ceramic teapot. Fill it with boiling water. When the kettle is hot, drain the water and immediately, while the kettle is hot, pour 50 grams of sambuca into it. Exhale to empty your lungs and inhale the vapors through the spout. Then drink sambuca through the spout.

Sambuca is very sweet and dense. Therefore, it is most often used in shots (a shallow cocktail that is drunk in one gulp). Sambuca cocktails are a topic for a separate article. Now we will tell only about the most popular - "Hiroshima".

Everyone who has ever been to a bar has heard of sambuca at least once. The peculiarity of this Italian drink is that there is not a single alcohol with many tasting paths. Such fame went to the detriment of the quality of drinks: from a number of elite, he moved to the group of public ones. Therefore, low-quality drinks are sold under the guise of Italian aniseed liqueur. But in order not to suffer from the tricks of marketers, it is worth learning everything about how to drink sambuca.

The essence and composition of the drink

Sambuca is an anise-based liqueur with a strength ranging from 38% to 42%. Usually it is a sweetish liquid of light color. But depending on changes in the composition, its color also changes: there are red and even black subspecies of sambuca. For the manufacture of traditional Italian liqueur used:

• Wheat alcohol;
• Clean spring water;
• Granulated sugar;
• Essential oils of ordinary anise, fennel, star anise;
• Elderberry extract, spices.

The composition of the black and red sambuca is slightly different. So, the black variation is very dense. It contains licorice, licorice extract, and more sugar is used in cooking. This compensates for the high alcohol content.

Red combines a classic drink, berry, fruit juices and extracts. Among other types of sambuca, red stands out for its price. This is due to the fact that a small proportion of companies create liquor according to this recipe.

It is reliably known that aromatic drinks are made by distillation (distillation and cooling of steam) and maceration (soaking in alcohol). But all of the specific ingredients and processes for making sambuca are classified by the manufacturers.

Many ways have been invented to consume anise liqueur and shots with it. It is worth considering the most famous of them. But remember about the peculiarities of sambuca: it acts on a person after 40 minutes. Therefore, do not rush, otherwise you risk getting very drunk.

In pure form

This liqueur is called a "dessert drink". The fact is that without impurities and additives sambuca should be drunk on a full stomach. It is often served after dinner, at 8 or 9 p.m., in a frozen state. You should drink a glass or glass in one gulp, eating everything with some citrus. According to connoisseurs, 40-60 milliliters of pure sambuca improves digestion.

In a number of countries, the drink is not used in this way. For example, in Italy, burning sambuca is considered a mockery of the traditional aniseed drink. Nevertheless, this method is suitable for fans of thrills:

• Pour liquor into your mouth, but do not swallow it. Wipe your lips with a napkin so that not a drop remains on them;
• Sit in a comfortable place, relax with your head back and lower your jaw;
• Ask an assistant to light a match and bring it to your mouth so that the fire spreads to the liquid;
• After three seconds of burning, when you feel a tingling sensation, close your mouth, return your head to its original position. Swallow sambuca after waiting five seconds.

There is no denying: this is a spectacular method. Seasoned bartenders and “hot drinks” lovers put on a whole show, and the network is full of impressive videos about the consumption process. But you shouldn't try flaming sambuca at home. Especially if you are not sure if you can consume burning drinks correctly. Such negligence is fraught with serious burns to the mucous membrane, palate, throat and face.

Sambuca in a glass

• It is necessary to pour liqueur into a glass with coffee beans of any roast. Pay attention to the selection of the glass, it must have thick glass and resistance to high temperatures. Otherwise, the glass runs the risk of bursting;
• While not setting fire to the sambuca, wait for it to settle down in the glass. Gently bring the fire to the drink, wait until it ignites. Count to 5 in your mind, blow out the flame;
• Wait until the liquor has cooled slightly, and then drink sambuca, chew the coffee beans.

The technology of drinking sambuca with coffee was developed to strengthen the immune system. If you drink Italian liquor for disease prevention, you shouldn't eat grains. In Italy and other countries, where they prefer not to set fire to drinks, they eat coffee beans. They leave a spicy aftertaste.

"Soft option"

Those who are not suitable for the method with fire often consume sambuca with milk. It is only important that it is cold and does not mix directly with the aniseed drink.

The Italian way "with flies"

In the classic presentation, coffee beans play the role of flies. There are three of them in the drink: each symbolizes happiness, health and security. For cooking, you need two glasses. In the first, put coffee beans of any roast and pour 50-70 millimeters of Italian liqueur into it. Pierce a paper napkin, insert a tube into it.

Next is the crucial moment - you need to set fire to the anise liqueur. The sambuca should warm up from the blue fire for at least 5 seconds. Pour the flaming drink into a second vessel, cover with a second glass. When the anise liqueur has gone out, gently transfer the glass of vapors to a napkin. Drink sambuca quickly first, then inhale through the straw and chew the coffee.

This method is common in the homeland of coffee - in Italy. Anise liqueur is added to coffee (the required proportion for Caffe corretto is 1: 4) instead of granulated sugar. Some do not mix coffee with sambuca at all, but simply wash it down with alcohol. If the coffee beans are deeply roasted, it is important to be careful when creating the Caffe corretto. Otherwise, you run the risk of getting a bitter taste that can damage the coffee and liqueur experience.

Chill the sparkling water bottle in the freezer section. Wait for ice crystals to form (freezing time depends on the power of the refrigerator, you will need up to 45 minutes). After that, pour 45 milliliters of liquor into a glass beaker. In a ratio of 1: 2 or 1: 3, add mineral water to it. The more water you have, the lower the strength of the drink. Don't worry if a cloudy residue appears after mixing the ingredients. Sambuca contains esters that are insoluble in water. Snack on such a drink with a small slice of orange or lemon.

Sambuca cocktails

• "Merry Frenchman" has a sweet and sour taste. An unusual combination is obtained thanks to champagne, Italian liqueur, vodka, lemon juice, ice and grapes. Crush a few grapes into a glass of ice. In a shaker, pour sambuca, vodka and juice together, add all to the serving vessel. Champagne is poured last, and a sprig of grapes often acts as decoration;
• "Brain tumor" appeared in the United States thanks to a bartender who frivolously mixed the remaining drinks after the shift into one. Cooking "Brain Tumors" will take neither time nor effort. The components - peach and anise liqueurs, baileys and "Grenadine" - are simply poured into one glass;
• Clouds is a deceiving drink. At first it will seem that it is suitable even for a date, but "Clouds" is a real "killer shot". Because its strength exceeds 40 degrees. The cocktail includes: tequila, absinthe, sambuca, Blue Curacao and Baileys liqueurs. Before drinking, the "Clouds" cocktail should be set on fire;
• Free Summer includes sambuca, absinthe, gin, lemon juice, ice, and sugar syrup with a sprite. To prepare this unusual tasting shot, fill the glass with chopped ice. Then add Italian liqueur, gin and absinthe. They are followed by mixed lemon juice and sugar syrup. V last lemonade is added.
• Freddy Krueger has a subtle cherry and milk flavor. This drink is considered feminine, since the strength does not exceed 25 degrees. Freddy Krueger is made from sambuca, vodka, milk and cherry syrup. Toss the ingredients, drain into a martini jar and garnish Freddy Krueger with a decorative cherry or thin lemon peel.

As you can see from these methods and recipes, the culture of consuming sambuca is rich in a variety of drinking methods. The choice depends on the preferences of everyone: do not be afraid to experiment and change the proportions, but never forget to monitor your well-being. And then you will definitely feel that charm and subtle notes of anise liqueur.

This strong liqueur contains elderberries. It is believed that it was from the Latin designation of the plant that the name of this type of alcohol originated. Interestingly, the alcoholic tincture of star anise, which became the progenitor of the liqueur, was created as medicine from cough and nerve disorders. Further, the story is very similar to the popularization of Becherovka and other drinks, which were initially considered a medicine.

How sambuca entered the European space

The recipe for aniseed liqueur was documented only in 1945 after the Italian Angelo Molinari, experimenting with recipes based on alcohol, aniseed and herbal preparations, created a unique drink. It was absolutely transparent, with a rich taste and a spicy aroma. The fortress reached 42%, moreover, it burned very beautifully when served in low and wide glasses. Spectacular, tasty and strong, it was simply destined to be popular.

The history of sambuca began almost a century ago, when a recipe for aniseed vodka was developed, used in therapeutic doses to improve digestion. Authorship belongs to Luigi Manzi. An enterprising Italian was located not far from the temple, and hid the finished product in the underground. Even then, the production volumes were impressive, albeit illegal, but the number of connoisseurs of liqueur was growing, and the memory that the product was produced for medicinal purposes was getting weaker and weaker.

Experts also have several versions about the origins of the name. One of them is contraband. It is believed that the source was the expression santa buca, a hole in the floor, and a sacred one, since it never let the owner of the house down and reliably hid the liquor from the authorities.

The second version comes from the name of a nearby city. Sometimes they talk about Arab origin from the name of anise, which sounds like zammut. The third mentions that sambuca was a type of ship carrying a drink.

There is no exact data on this fact, but a strong digestif with a pleasant smell and taste of anise has firmly taken its niche in the range of alcoholic beverages.

Views

In any case, regardless of the brand and manufacturer, the liqueur retains its signature taste. Varieties are divided by color, place of production, and partly by strength level.

White

It is called traditional, its recipe preserves the old proportions and quality of ingredients. It is transparent in appearance, since it belongs to strong alcohol, and essential oils in it successfully dissolve without leaving a visible trace. But when mixed with other components, it instantly becomes cloudy. The exact recipe is kept a closely guarded secret. Famous ingredients in sambuca include:

• spring water;
• alcohols;
• sugar;
• essential oils of fennel and star anise;
• extracts of mint, thyme, elderberry, gentian.

Different manufacturers allow small deviations from the basic recipe by combining herbs in their own way.

Dark

The main variety belongs to the elite, has a deep blue color. Such an unusual color is obtained due to the addition of licorice root to the composition. The taste combines the piercing freshness of anise and voluminous liquorice sweetness. The original combination gave the drink therapeutic and prophylactic properties. The aperitif is recommended for improving digestion, preventing colds, stabilizing emotional state and, oddly enough, for the gentle removal of toxins and toxins.

There are coffee and chocolate options on sale. This flavoring bouquet also has its admirers. The chocolate-anise look acquired in the production process a viscous and high level sweets. Coffee has a deeper taste. It is achieved by mixing several varieties of coffee brought from different climatic zones. Thus, Arabica and Robusta from the Caribbean and Polynesian plantations were introduced into the famous Molinari caff.

Red

This shade has become not only an excellent marketing ploy, but also offers a wide range of flavors. The color is achieved by the addition of natural ingredients, among which the most commonly used are:

• Cherry;
• raspberries;
• Garnet;
• cranberry.

The consistency of such a drink is viscous, rather dense. Bright fruit and berry bouquet, sweetness, relatively low alcohol content and outward showiness made the liqueur a predominantly female drink.

It is worth considering: the popularity of this type of sambuca is much less than the main ones, it is produced in more modest volumes and appears on sale less often.

Italian companies are leading the market, which is quite expected.

1. The most respected and oldest is Molinari, named after the founder of the first production. The regional drink has successfully conquered the world market in a short time. After the introduction of anise into the recipe, the white Sambuca Molinari began to be considered national treasure and began to be produced for export. The alcohol level in the white variety is 42%, in the dark one - at least 38.
2. Ramazzotti produces white and dark versions, both of which are most commonly used as a digestive and cocktail base. Production started in late XIX century, the white variety is distinguished by subtle admixtures of violet and vanilla scents, which are the trademark of the brand.
3. Luxardo is considered a family business and is geographically located in the province of Veneto. Known for her experimental recipes in the field of fruit liqueurs. The attitude towards innovators is ambivalent. They are simply adored by lovers of sweet viscous drinks against the backdrop of sincere indignation of connoisseurs of the classics of the genre. The latest developments of the company's specialists concern the introduction of spices into the composition. Chili and cinnamon versions are already on the market.
4. Di Amore prides itself on its high strength and crystal clear reputation. The peculiarity of the recipe is the addition of lemon zest, which slightly reduces the sweetness of the finished product.
5. The Cellini line is dedicated to the famous sculptor and jeweler. Produced in several forms, focused on bohemia, the cost of a strong drink varies between 720-850 rubles per 0.7 liter bottle. Most often used in cocktails, it goes well with tonic, sprite, juices.
6. Cesare relied on the combination of classic and modern in the taste and design of the bottles. There are 2 companies operating under this brand: Italian and Spanish. Strong drinks, high quality. Differs in transparency and light licorice aftertaste.
7. Vaccari is produced in the Netherlands and comes in a dark and light variety. In contrast to the classics, the level of alcohols is no more than 38%, which is not to everyone's liking and is the reason for low sales volumes. But the inhabitants of Mexico love and appreciate the liqueur almost as much as their native tequila, paying tribute to the rich taste and the feeling of light freshness in the aftertaste.
8. Villa Viola is also not an Italian brand. It is produced by the German distillery Karlheinz Haus, strictly following the traditional recipe. There is no particular zest, the drink fits well into generally accepted standards, and is in demand.

Also famous are the brands Manzi, Isolabella, Kolasingari, Antica, Borghetti.

Composition and calorie content

The basis is wheat alcohol. Sugar syrup and plant essential oils are added to it. Star anise is a must. Then there are variations on a free theme, ranging from elderberry extract, licorice root, licorice and ending with chili peppers, cinnamon and cardamom.

Average calorie content, 100 g of the product contains 240 kcal. The insidiousness of sambuca lies in the fact that its strength is not felt at all against the background of the refreshing taste, and it is very difficult to control the amount drunk.

How to choose glasses for sambuca

The drink requires a leisurely enjoyment of the taste. For serving as an aperitif or digestif in its pure form, use tall stacks or small cups. The final choice depends on the method of use. If guests prefer the burning option, then it is necessary to choose thick-walled containers that keep the temperature difference well.

In the case when the drink is served very chilled, graceful glasses on a leg will do. middle length or cups on a flat base with a thicker bottom. The slightly opening shape of the bell will allow you to enjoy the aroma of freshness from the anise component. The classic Italian version of sambuca tableware is shots.

How to drink sambuca at home

The drink is quite young, but its serving is already overgrown with traditions and rituals. Since sambuca has become very popular in nightclubs, bartenders are trying to surprise not only with an extravaganza of tastes, but also with a spectacular external presentation. There are many ways of using, the most common are about 6.

Burning

The drink is set on fire in a stack. After 10 seconds of burning, it is quenched with a strong exhalation and drunk in one gulp with holding the breath.

The two glasses method

He is well known to lovers of absinthe. The goal is to enjoy the taste and aroma of essential oils at the same time. To do this, the burning sambuca is covered from above, blocking the access of oxygen. After the end of burning, the upper glass is placed upside down on a special napkin, slipping a short cocktail tube under the edge of the container. The drink is drunk in one gulp, and then the vapors from the second glass are inhaled through a straw. Difficult but effective.

With "flies"

In Italy, coffee beans symbolize happiness, health and wealth. They are fried a little and thrown into a glass with a drink for good luck. The degree of roasting should be minimal, otherwise the aftertaste will overlap with a more aggressive component. This method is used for white sambuca. Throwing coffee into a coffee or chocolate variety is almost useless. This is sometimes done just to keep the tradition. By the way, it is customary to chew grains, turning a decorative and symbolic element into a snack.

Icy

So they drink only a pure drink. The bottle placed in the freezer for 20-30 minutes cools down quickly, after which it remains only to pour 30-50 ml into the shot, drink 1-2 sips and enjoy the aftertaste with a slice of orange. Sometimes they try to stretch the pleasure and drink in very small sips. But connoisseurs warn that especially suspicious taste can remind of children's medicine.

Milk mix

Contrary to the name, the drinks are not mixed, but drunk sequentially. For correct use, they take a shot with sambuca in one hand, a glass of cold milk in the other, drink in a row. Connoisseurs claim that the gambler will have an unforgettable taste experience.

Extreme

The point is that the drink is set on fire in the mouth and, after a few seconds of burning, is swallowed.

Consider: to successfully complete the trick, you need to carefully wipe your lips, throw your head back, and before swallowing the sambuca, close your mouth to extinguish the combustion. The method is effective, but there are safer and more pleasant ways to attract female attention.

What to eat

Few can withstand therapeutic doses, which means that 1-2 portions will not end. The alcohol level is impressive, the taste successfully masks it, so you can't do without a properly set table. The drink is served in two versions, as an aperitif and a digestif. In both cases, the snack should be relatively light and not overpower the anise flavor. For this, the following are suitable:

• cheeses;
• olives;
• nuts;
• lean tender meat;
• ham and cheese rolls;
• fruit cuts;
• chocolate;
• puff pastries;
• tartlets with fruit and cream filling;
• desserts.

In the design of the table, it is not so much the number of snacks that is important as their decorative design.

Sambuca cocktails: recipes

The liqueur itself carries a rich palette of taste, so very little is added to cocktail mixtures. One of the most popular is coffee with liqueur. You don't even need to mix it, just pour 20-30 g of the drink along the wall and enjoy the splendor of taste with a thick cloud of aroma. The following options are popular in nightclubs:

1. "Hiroshima", which includes one part of sambuca, beilis and absinthe with the addition of pomegranate syrup. Prepared in layers, bottom - syrup, top - absinthe.
2. "Liquid nitrogen" is whipped in a shaker made of liqueur, ice cream and coconut milk in a ratio of 40:50:30 ml, poured into a tall glass and additionally cooled for half an hour.
3. "Cocoon" is served in a narrow glass, where Coca-Cola, sambuca and lemon juice are mixed, the composition is complemented with a mint leaf and a long straw.

Liqueur goes well with juices and carbonated drinks, so making an existing cocktail or coming up with your own recipe is a snap, even at home.

Homemade sambuca recipe

One of the legends says that the peasant mixed up the jugs and put anise, elderberry and a bunch of herbs in a jar with intoxicated tincture instead of a container with medicinal broth. Frustrated, he waved his hand at the spoiled product and remembered about it a few months later. After taking a sample, he realized that he had received a magnificent drink by chance, which was confirmed by the guests, carried away by the tasting almost until the morning.

There are no particular difficulties in making sambuca at home. A vintage look will not work, but sometimes a homemade version can outperform a sample. Required Ingredients:

• fruits of star and ordinary anise, 50 g each;
• alcohol or double-purified moonshine not lower than 70%;
• 30 g of black elderberry berries;
• 300 g of fructose, the drink becomes cloudy from sugar;
• 0.6 l of water;
• 1/4 lemon zest.

The process is divided into 3 parts: infusion, distillation, mixing. At the first stage, elderberry, anise seeds and lemon zest are placed in a container, poured with alcohol and removed to a dark, warm place for 4–5 days. The mixture is stirred every day to dissolve the essential oils.

After standing, it is diluted with one glass of water and poured into a distillation cube. The fruits of the star anise and 1/3 of the mass used for the preparation of the tincture are also added there. The fineness consists in very slow distillation, not faster than 3 drops per minute. Another nuance - you need to stop the process as soon as the volume of the resulting liquid reaches 0.7 liters. All the necessary flavors will be concentrated in it.

Then prepare a sweet solution, stirring fructose in boiling water and boiling over low heat for 2-3 minutes.

Important: distillate is poured into syrup in three equal portions with continuous stirring.

The resulting mixture must be cooled, after which it is bottled, securely sealed and sent to a cool place to "rest" for at least 30 days. The longer you leave the bottle, the more exquisite the taste of sambuca will be.

The composition of the liqueur includes spicy aromatic and healing herbs... Anise has long been used to relieve coughs, restore vocal cords, fight inflammation, relieve fever and fever. It is worth remembering that any alcoholic drink disinfects the intestines, preventing the spread of infections, which is especially important during epidemics. A small amount of liquor will improve digestion, soothe naughty nerves, give the conversation ease and lightness.

On the other hand, high levels of sugars and alcohols negatively affect health if the amount is exceeded. Not recommended for diabetics, those who suffer from renal failure, heart disease during an exacerbation, alcohol addiction... You should not offer this treat to pregnant women and children.

In other cases, a glass of fragrant viscous liqueur will only bring benefit and aesthetic pleasure to the process.

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