About this liqueur

Sambuca is Italy's best-loved anise liqueur, and the tradition is strongest in Rome and the surrounding Lazio region. It is made by flavouring a neutral spirit with essential oils of star anise, along with other herbs and spices according to each producer's recipe, then sweetening it to give a smooth, rounded texture. Its name is often linked to the elderflower (sambucus), though Italians enjoy debating the true origin.

In the glass it is crystal clear, with an intense aroma of anise and liquorice and a sweet, warming, aromatic palate. Add a little cold water or ice and it turns milky white. Romans like it 'con la mosca', with three coffee beans floating in the glass, or as caffè corretto, a splash stirred into a hot espresso at the end of a meal. It is a characterful after-dinner bottle and a welcome change from the usual digestifs.

Key facts

• Sambuca is a clear Italian anise-flavoured liqueur, closely associated with Rome and Lazio
• Flavoured mainly with star anise essential oils, plus other herbs and spices, and sweetened with sugar
• Turns cloudy when water or ice is added
• Traditionally served 'con la mosca' with three coffee beans, or added to espresso

Tasting notes

Nose:

intense star anise, liquorice and sweet herbs

Palate:

sweet, smooth and aromatic with anise and a hint of spice

Finish:

warming and lingering liquorice

Serve

Serve chilled, neat in a small glass with three coffee beans ('con la mosca'), over ice with a splash of cold water, or 15-20 ml stirred into an espresso.

Food pairing

Lovely with espresso and almond biscotti or cantucci, and after a rich meal of kosha mangsho or a Christmas plum cake.