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Italy's anise digestivo, served with three coffee beans floating on top.
Italy, 19th century
Luigi Manzi was selling an anise liqueur in Civitavecchia by the 1850s, and Angelo Molinari's Sambuca Extra, launched in 1945, turned it into a national after-dinner habit.
Star anise and green anise give the backbone, with elderflower and other botanicals behind them, distilled into neutral spirit and heavily sweetened. Classic bottlings are clear; black and red versions add liquorice or fruit.
Sweet, oily anise and liquorice with a warming finish. Water clouds it white, the same louche absinthe and pastis produce.
Did you know
Served con la mosca, "with the fly", meaning three coffee beans floating on top for health, happiness and prosperity. Some say the name comes from the elder, Sambucus; others trace it to the Arabic zammut, and the argument has never been settled.
Also known as: sambuca
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