There are a lot of ways to use the currently fashionable sambuca liquor. Most often, preference is given to following them.

The way to "drink it as it is." Despite the fact that this liquor from sunny Italy is quite sweet, many prefer to drink it undiluted in its natural state. In such cases, it plays the role of a kind of digestif. So knowledgeable people call drinks that are usually served at the end of a meal.

A little trick for this method. Cool the sambuca well before eating so that its sugary sweetness does not spoil the flavor bouquet. Before serving, the liquor must be held in the freezer for at least half an hour.

Method “C” (Italian) - “flies” in the glass will be three grains of coffee. Initially, they personified happiness, wealth and health, but some people forget about it and perceive them as a “highlight” of the drink to create a contrast.

In order to please yourself with the sambuca in the Italian version, take liquor, a couple of glasses, a saucer, 3 grains of coffee, cocktail tubes, napkins and a lighter (matches).

Throw coffee grains into the first glass, pour from 50 to 70 milliliters of sambuca. Put a napkin on the saucer, make a hole for the tube in its center (and insert it with the short end).

The culmination of the preparation process - set fire to the sambuca. The high strength of the liquor makes this process simple and very spectacular. Observe 5 seconds of the blue flame dance above the glass, then sharply pour the liquor into the second glass, and cover it with the freed ones on top. The flame will go out after a few seconds, and fumes will gather in the upper glass. They should be inhaled through the tube. Gently set this glass aside and place on a saucer with a straw.

But do not forget about safety, be careful and do not raise the glass too high.

Drink liquor in the following order:

Drink liquid from a glass;
- hold coffee beans in your mouth;
- inhale the vapor several times;
- chew the grains.

The method of "burning pile." This option is especially popular among Russians. Ignite the liquor and extinguish the flame with a sharp exhalation after 3-5 seconds. Then drink a warm drink in one gulp, like vodka or alcohol.

Diluted sambuca is perfect for use in the summer heat. For cooking enough cold mineral water. Certain proportions are not established in this case. It all depends on how strong liquors you like.

Extreme way is suitable for the most daring alcohol lovers. Put liquor in your mouth, but do not rush to swallow the drink. After that, thoroughly wipe your lips, tilt your head back and open your mouth. Ask someone or bring a burning match on your own, and when you feel heat in your mouth, close your lips and swallow a warm liquid.

Great taste, accessibility and spectacular presentation made Sambuca a hit of youth parties. Now Italian aniseed liquor can be found in the menu of all respected institutions. Gradually, the culture of its use migrated to our homes, firmly entrenched here. I will tell you how to drink sambuca in different ways, revealing all the facets of this amazing drink.

1. The Italian way ("with flies").  The classic version of the feed. "Flies" are called three coffee beans, which symbolize health, wealth and happiness. You will need: a sambuca, two glasses, coffee beans, cocktail tubes, paper napkins and matches (lighter).

In the first of the glasses, you need to throw three coffee beans and pour 50-70 ml of sambuca there. Next, make a hole in the center of the paper towel by inserting the cocktail tube into it with the short end, as shown in the figure. In order not to stain the table, I advise you to put this design on a small saucer.

Then the most interesting thing is the burning of a sambuca with a match or a lighter. Due to its high strength, liquor is highly flammable. Sambuca should burn with a blue flame for 5-10 seconds. Then you need to pour the flaming drink into the second glass, and first cover it on top. When the fire goes out, the first glass, in which the vapor has gathered, is very carefully transferred to a napkin.

First, drink a sambuca from a glass in a gulp, holding coffee beans in your mouth, then take a few deep breaths through a tube and chew coffee. The procedure is repeated as many times as desired.

2. Two glasses. The method is shown in the second video. It differs from the Italian counterpart only in the absence of coffee and in the fact that before setting fire to the sambuca, the glass is slightly heated with a lighter. Repeating all this at home is not a big deal.

3. In its pure form.  Sambuca is an excellent digestif - a dessert drink served at the end of the feast with sweet dishes, coffee and fruits. But before you drink sambuca in its pure form, you need to cool it well by putting the bottle in the freezer for 20-30 minutes.

4. A burning pile.  The favorite method of many Russians, since it requires a minimum of body movements and somehow resembles the culture of drinking vodka. It is enough to pour the sambuca into the pile, set it on fire and let it burn for 5-8 seconds. Then extinguish the liquor with one strong exhalation and drink in one gulp while it is hot.

5. Sambuca with mineral water.  In the heat, you can drink sambuca, diluted with cold mineral water in a ratio of 1: 2 or 1: 3 (one part of liquor to two to three parts of mineral water).

Diluted sambuca has a light aniseed flavor. Immediately after adding water, it becomes cloudy. This is normal and does not affect the taste. The thing is a large concentration of essential oils that are poorly soluble in water.

6. Sambuca with milk.  Some connoisseurs like to drink sambuca with fresh cold milk. I advise you to try.

General tips:

• before eating sambuca it is better to eat hearty;
• it’s very difficult to inhale the vapor for the first time, but after several workouts it will become much easier;
• in reasonable quantities, sambuca does not cause a hangover and fumes, the next day after drinking it, you can work or study normally.

Liquor of Italian origin, which has a bright and specific flavor of anise - sambuca. This bitter infusion with added sugar is very popular in many countries, it is consumed in its pure form or added to cocktails. An alcoholic drink has useful properties, but you should not abuse it. Today it is produced by many brands, the most famous of which is Sambuca Molinari (by the name of a person who is considered the creator of sweet liquor).

Sambuca liquor is an alcoholic drink with a characteristic anise aroma and a sweet aftertaste. As a rule, it is made from star anise (star anise - a Japanese plant), elderberry flowers and herbs. Other components are sometimes added that affect the color and taste. Sweet alcohol has a dense structure, so it is often used to prepare multi-layer cocktails (shots). It is used in its pure form or set on fire.

Italy is considered the birthplace of sambuca. The very first bottle was launched by the brand Manzi di Civitavecchia (its creator Luigi Manzi) in 1851. In 1945, Angelo Molinari conducted experiments with the mixing of wine, herbal tinctures, alcohol. The result was the development of a new recipe based on anise. Molinari created a company to produce his "brainchild" in the city of Civitavecchia (50 km from Rome). Angelo's brothers and nephews improved with time. Sambuca Extra has become very popular, today it occupies 70% of the Italian liquor market.

Composition and properties

The manufacturing technology of Italian sweet alcohol is kept in strict confidence, but there is information about the main composition. It includes the following components:

• sugar;
• wheat alcohol;
• elderberry extract;
• star anise;
• essential oils;
• a set of herbs (what specific ingredients are used are not known).

The above products are used to produce white sambuca. The strength of the drink is explained by the presence of wheat alcohol (obtained through the fermentation of cereal), the sweet taste is achieved due to sugar, and the aroma due to star anise. The red variety includes an extract from elderberry, so the drink comes out bright, original and has a soft finish. Secret compounding ingredients are used to make black sambuca. It includes a set of spices and herbs, which gives a rich color, a spectacular taste and aroma.

Anise liquor is a digestif - a general characteristic of a group of drinks that are usually served after a meal. This is due to the fact that it helps to avoid heaviness in the stomach, promotes digestibility of foods and improves digestion. In addition to this, the alcoholic beverage has the following beneficial qualities:

• anti-inflammatory effect;
• strengthening immunity;
• cold treatment (often used to alleviate coughing attacks);
• includes vitamins PP, B6, and also sodium, potassium and calcium.

How many degrees in sambuca

Anise drink is stronger, as is most of the liquor of this class. It has 38-42 degrees, which depends on the degree of dilution of the alcohol that is available in the base. Alcohol with Italian roots is considered liquor, but its calorie content is lower than that of classic sweet liquor. For example, in 100 grams of ordinary liquor 350 kcal, and sambuca contains 240 kcal (like cognac or vodka).

Popular brands

Aniseed alcohol is produced under many brands. The most popular of them are:

1. Sambuca "Molinari" Extra (Molinari Extra) - the most famous brand. The company has a certified distinction from the state and the status of national alcohol. Drink alcohol clean, with black strong coffee or add to cocktails.
2. Sambuca Di Amore is a white variety of sweet liquor with a strength of 42 degrees. In addition to standard ingredients, the drink includes lemon zest, which reduces sweetness and makes the drink more seasoned.
3. Under the brand Ramazzotti (Ramazotti) produced white and black sambuca. The first grade is made with the addition of notes of violets, vanilla. This drink is ideal as a digestif. Black liquor is made using classic technology.
4. Brand Antica Sambuca (Antica) produces many varieties of sweet aromatic alcohol with interesting flavors. Among them are alcohol with licorice, coffee, apple, mango extract.
5. Sambuca Vaccari (Vaccari) - white liquor with a sweet, delicate taste. It differs from the rest with notes of vanilla, licorice and licorice. It has a long-lasting soft finish.
6. The delicate flavor of anise and the aroma of magnolia perfectly combines Sambuca Borghetti (Borghetti). The drink is subjected to strict distillation to achieve crystal clear color. A great option to make a cocktail.

How to drink sambuca

There are a large number of options for drinking aniseed liquor. Thanks to this, new facets of the Italian bitter tincture are opened, a special emphasis is placed on the specific taste and aroma of the popular drink. To evaluate all the qualities of a drink and get the maximum pleasure from its use, you need to know what to drink with and how to serve it properly.

With what

According to the classical canons, anise liqueur is served with coffee beans, which are used to drink alcohol. To reduce the sweetness and sugaryness of the drink, you can add a little ice or water to it. It also goes well with espresso or black tea. The best appetizers are meat and fish dishes, cheese slices, feta cheese, olives. Fans of sweets prefer to eat fruit, ice cream, cakes, marmalade, cakes. Especially popular desserts with nuts (peanuts, almonds, cashews).

How to serve

There are many methods by which you can use aniseed liquor. Below are the most popular sambuca drinking options:

1. Some prefer to use it in its pure form, in small doses. It is advisable to eat alcohol after a meal, as a digestif. It is poured into a special glass or a glass for cognac, several coffee beans are thrown inside, slightly heated and drunk in one sip.
2. The "fiery" sambuca is often ordered in clubs and bars. Pour alcohol into a glass of thickened glass, set fire, wait until the fire itself goes out. Then you need to quickly drink it in one gulp and without a snack. So there is an opportunity to feel a piquant and characteristic aftertaste.
3. Another popular option is a sambuca with flies. This technique was invented by Italians. Three grains of coffee are thrown into a glass with a drink, which symbolize wealth, health, happiness. Drink chilled sambuca after eating.
4. The following method of use is also very well known. Take two glasses. Alcohol is poured into one, set on fire. After a couple of seconds, it is poured into another glass or the glass is rotated around its axis so that the glass does not burst. Empty dishes are turned upside down or covered with a napkin. You need to drink a burning drink in one sip, and inhale the vapors from an inverted glass through a tube. This method perfectly invigorates.
5. Drink sambuca with ice, especially this chilled alcoholic drink is popular on hot days. It can be diluted with mineral water.

Sambuca Cocktail Recipes

In addition to the options described above, there is another one - the preparation of cocktails based on anise liqueur. There are many recipes that make delicious mixes with Italian alcohol. It is combined with other types of alcohol, soft drinks, syrups, ice cream and many other ingredients. The following are the popular sambuca cocktails.

A liquid nitrogen

• Time: 15-20 minutes.
• Servings Per Container: 1 Person.
• Calories: 190 kcal per 100 grams.
• Purpose: booze.
• Cuisine: European.
• Difficulty: easy.

Light, beautiful and very tasty cocktail with a creamy, delicate taste - liquid nitrogen. Its main component is white sambuca, and additional - coconut milk and ice cream. You can decorate an alcoholic work of art with a cocktail cherry / pineapple slice, a straw and an umbrella. To get a tasty drink, you need to adhere to the recipe.

Ingredients:

• coconut milk - 60 ml;
• sambuca - 4 tbsp. spoons;
• creamy ice cream - 100 grams.

Cooking method:

1. First you need to melt the ice cream. It is advisable to simply put it in a saucer or cup, waiting until it melts on its own.
2. Pour the resulting mass into a shaker. Add coconut milk, aniseed liquor.
3. Beat the cocktail for about 15 seconds.
4. Pour the contents of the shaker into a cognac glass. Clean in a cold place for 15-20 minutes.
5. Remove, garnish with a cherry, add a straw.

Frosten strawberry

• Time: 15-20 minutes.
• Servings Per Container: 1 Person.
• Calorie content: 150 kcal.
• Purpose: booze.
• Cuisine: European.
• Difficulty: medium.

Another famous cocktail with aniseed liquor is Frozen strawberries. He is especially fond of the female gender, for its brightness and amazing taste. The drink consists of sambuca, elderberry liqueur, strawberry smoothie (it is better to prepare it yourself). They also add white sparkling Prosecco wine, which gives the cocktail a piquant aftertaste. Frozen served with mint petals.

Ingredients:

• strawberry smoothie - 30 ml;
• cherry juice (for smoothies);
• anise tincture - 30 ml;
• elderberry liquor - 15 ml;
• prosecco champagne - 30 ml;
• mint petals.

Cooking method:

1. Place the cocktail glass in the refrigerator.
2. Cook a smoothie. Mix fresh strawberries, cherry juice, a little sugar, ice in a blender.
3. Pour smoothie into both chilled dishes, both liquors, and wine.
4. Before serving, garnish the drink with mint leaves.

Hiroshima

• Time: 15 minutes.
• Servings Per Container: 1 Person.
• Calorie content: 230 kcal.
• Purpose: booze.
• Cuisine: European.
• Difficulty: easy.

Many club party visitors are aware of the existence of Hiroshima. This famous cocktail includes only a few ingredients, but it turns out tasty and unusual. The name of the shot is explained simply: Grenadine syrup has a larger specific gravity than other drinks, so when passing through all layers of the cocktail, it creates such an amazing picture of the explosion in a glass (pictured).

Ingredients:

• baileys liquor - 20 ml;
• anise liquor, absinthe - 1 tbsp. l .;
• grenadine pomegranate syrup - 5 ml.

Cooking method:

1. Sambuca is poured into a special glass - "shot".
2. Following is very carefully added Baileys. Layers should not mix.
3. Then absinthe is poured with a spoon.
4. A few drops of syrup are added to the center of the layered contents.

Peach

• Time: 20 minutes.
• Servings Per Container: 1 Person.
• Calorie content: 210 kcal.
• Purpose: booze.
• Cuisine: European.
• Difficulty: easy.

A delicious, fragrant, bright cocktail with the aroma of peach and melon is a true delight for connoisseurs of unusual alcoholic drinks. The notes of star anise are perfectly combined with peach and melon liqueurs, ice cream. You can decorate the cocktail with whipped cream, pieces of fruit or berries. To make the taste less sweet, use only peach liquor, melon is not added.

Ingredients:

• sambuca - 20 ml;
• peach and melon liqueurs - 20 ml each;
• ice cream - 100 g;
• whipped cream, berries - for decoration.

Cooking method:

1. Put the cocktail glass in the refrigerator.
2. Place all components in a blender. Beat well until smooth.
3. Pour the mixture into the prepared dishes.
4. Garnish with whipped cream, slices of berries.
5. Serve with a straw (as in the photo).

The clouds

• Time: 15 minutes.
• Servings Per Container: 1 Person.
• Calorie content: 228 kcal.
• Purpose: booze.
• Cuisine: European.
• Difficulty: easy.

Unusual and beautiful Cloud cocktail should not be judged by “appearance”. It looks like an airy, light drink, but its strength is more than 40 degrees. This is due to the fact that, in addition to anise tincture, a unique cocktail contains absinthe, tequila and two types of liquor (Beilis and Blue Curacao). To prepare a drink, it is better to use a special glass - shot and a cocktail spoon.

Ingredients:

• tequila - 20 ml;
• Baileys, Blue Curacao - 3 ml each;
• sambuca - 20 g;
• absinthe - 10 ml.

Cooking method:

1. Pour tequila, sambuca into the shot.
2. Add Baileys and Blue Curacao from above.
3. Using a special spoon, lay out a layer of absinthe.
4. Burn before use.

Cocoon

• Time: 20 minutes.
• Servings Per Container: 1 Person.
• Calorie content: 85 kcal.
• Purpose: booze.
• Cuisine: European.
• Difficulty: easy.

Cocoon, a refreshing, palatable drink, is great for summer outdoor parties. A cocktail with anise tincture is quick, easy to make, does not require special equipment or barware. You just need to mix all the ingredients in a glass. Sambuca successfully combines with cola (can be replaced with Pepsi) and lemon juice. Drink with ice.

Ingredients:

• coca-Cola - 150 g;
• aniseed liquor - 50 g;
• lemon juice - 1 tbsp. l .;
• ice cubes.

Cooking method:

1. Pour ice into a glass or glass.
2. Add alcohol, cola and lemon juice.
3. Gently mix the ingredients with a spoon.
4. Add a straw.

Freddy krueger

• Time: 15 minutes.
• Servings Per Container: 1 Person.
• Calorie content: 172 kcal.
• Purpose: booze.
• Cuisine: European.
• Difficulty: easy.

A cocktail with an unusual name is served in a martini glass. Freddy is very popular, especially on Halloween or similar theme parties. The strength of the drink is approximately 25 degrees. Cheese or meat cuts, pancakes, red fish are perfect as an appetizer. A cocktail decoration will be cherry and lemon zest.

Despite the name, which sounds somewhat unusual and exotic for a speaker of almost any language, the Italian fiery liqueur managed to win not just attention, but directly adore customers of bars, clubs and, secondarily, restaurants around the world. Today sambuca, obviously, does not have a nationality: the drink gained popularity equally in the southern resorts and in the northern latitudes, universally associated with real, reckless fun.

Can you find the answer to the question why anise flavor continues to be in great demand?

Fortress: 38-42%

Country: Italy

Brands: Molinari, Inferno, Luxardo, Ramazzotti, Casoni, Cesare Imperator, Vaccari, Antica

Type: Liquor

Price: from 1200 rubles per 700 ml

How to drink: as a part of cocktails, in pure form

A bit of history

First, let's look at the history of the appearance on the market of alcoholic beverages of such a drink as sambuca.

This subspecies of strong alcohol was invented by a resident of the Italian city with a hard-to-pronounce name Civitavecchia Luigi Manzi, who in 1851 introduced a strong liquor with a label that read “Sambuca MANZI di Civitavecchia”, to the general public.

Interestingly, the name provided by Manzi was not invented by him. On this account, there is a whole collection of stories, each of which excludes the role of the creator of the first sambuca in writing the name for his creation. All theories are associated with the fact that sambuca is considered the heir to the medicinal drink of the Arab people, made on the basis of star anise, which in Arabic is indicated by a word that is consonant with the modern name of liquor - "Zammut". The second version is already connected with the journey of liquor from East to West: presumably, this (or similar to it) word was called the type of Arab ships on which the drink was transported to Rome.

The third, most obvious and simplest version, was rejected by representatives of the largest company engaged in the production of sambuca - concern Molinari.

It was under the leadership of this family that in 1945 the mass production of liquor started, into which elderberry flowers - Sambucus nigra were added from now on, thanks to which the drink acquired its signature, balanced aroma.

Since then, the name has been printed on labels Sambuca extraand Molinari has won 70% of the Italian sambuca market.

What is sambuca made of?

A strong, aromatic liquor is prepared on the basis of wheat alcohol, which is mixed with sugar, an extract from elderberry fruits and flowers, selected aromatic herbs and, of course, star anise. Of course, the Molinari family does not disclose the exact proportions of all the ingredients used in the historical production. Therefore, anyone who wants to repeat the success of the Italian family and make a drink on their own, at least out of scientific interest, needs to customize the recipe for the known parameters of a high-quality product:

Classical sambuca is a transparent, clean drink with a spicy, aniseed, very specific aroma and a sweet taste.

To date, Italian factories have somewhat expanded their assortment, offering customers also black and red sambuca. They differ from the original - transparent or white, as indicated on the labels - only in taste and, obviously, color.

Black, and in fact the dark blue sambuca is recognized by experts as the owner of the most sophisticated and refined taste. The drink acquires a dark color due to the appearance in its composition of licorice and licorice extract, which undoubtedly emphasizes the classic flavor of liquor.

Professionals advise to buy black sambuca of the brands Molinari (Molinari), Antica (Antika) and Vaccari (Vaccari).

Excellent red sambuca  produced, of course, in Molinari, as well as in factories of brands Luxardo and Antica. The brightest sambuca has the same bright, fruity taste, as the classic recipe is enriched with extracts of juicy berries and fruits. This type of liquor is produced at a very small number of enterprises, so red sambuca is really a rarity, and quite valuable, on the alcohol market.

One kind of sambuca and a thousand ways to use it

Having become acquainted with the not too wide assortment of aniseed liquor, we will move on to the known methods of its use.

Of course, like any other strong alcohol, sambuca is often used not as an aperitif or digestif, but as a component of a variety of cocktails. And here, first of all, the emphasis is on the visual component. For example, everyone heard about such shots as “Brain Tumor” or “Hiroshima,” however few people really tried the effect of these killer mixtures on themselves.

Typically, the supply of alcohol in cocktails looks brighter and more spectacular than their use in the usual, so to speak, natural form. However, in the case of sambuca, the situation is just the opposite:

There are about a dozen original, interesting and impressive ways of serving an anise drink that have been invented since the first production of the first bottle of liquor by distillation and bartender art professionals.

First of all, it is worth talking about how its inventors drank sambuca in Italy. The traditional way to serve sweet liquor is called "Con mosca", and the literal translation of this expression - “with flies” - does not sound appetizing at all. But, of course, although sambuca is considered quite an exotic drink, no one bites flies with it. Under the name of insects, there are only three coffee beans, symbolizing health, wealth and happiness. Italians drink sambuca in its pure form, very chilled, and the grains act as a snack, shading the natural, piquant taste of liquor.

In addition, Italians, as well-known coffee lovers, combine sambuca with a full invigorating drink, and not just its grains. Here, sambuca acts as sugar, and true Italians drink it with espresso, drinking sweet liquor with aromatic coffee, or adding strong alcohol directly to the cup in a 1: 4 ratio. This submission method has a harmonious name. Caffe corretto.

In other countries, they slightly changed the traditional way of serving an anise liquor - con mosca, making it more effective: they throw grains into a glass, set fire to a drink, stew and drink it after a few seconds already warm.

In most institutions around the world they forget about “flies” at all, using sambuca completely and being satisfied with the appearance of burning liquor.

Professional bartenders offer a sophisticated version of the hot (and burning!) Sambuca serve. To do this, use a cognac glass (snifter) and one rox, as well as a napkin, straw, lighter, saucer, coffee beans (the amount does not matter here) and, directly, sambuca - from 20 to 50 ml. A particularly powerful effect is achieved due to the fact that sambuca is not only drunk, but also inhaled by its vapor through a tube, therefore this method of eating sambuca is especially loved by regulars in night clubs. The way to serve liquor in two glasses is also popular because the whole process looks very intricate: they set fire to a sambuca in a sniffer, rotate it on a rox for several seconds or even minutes, and after drinking offer to inhale heady fragrant fumes through a special design from a napkin, saucer, glasses and tubes.

Well, lovers are not just exotic, but absolute bartenders in the case of sambuca in no way limit: in some bars, where the leadership is confident in the highest professionalism of their bartenders, they offer sweet anise liqueur directly in the client’s mouth!

The most interesting thing is that although this method looks extremely risky, the danger level is minimal. Remember that excessive uncontrolled consumption of strong alcohol is more harmful than flirting with the fire in the process of serving it.

Most residents of our country prefer to drink traditional alcoholic drinks during feasts and at parties. Deciding to try something new is obtained, as a rule, in clubs. And such a drink as sambuca does not inspire confidence, because a large percentage of people do not know how to drink this drink correctly.

Visitors attribute Sambuca to elite drinks, like tequila and absinthe. And this is no coincidence. After all, the process of supplying this alcohol is effective and “with a twinkle”.

However, not everyone prefers to spend leisure time in clubs. So it’s not possible to try sambuca. Of course, this is not so. Now this drink is sold in almost every store. And the price is not so high. Many are afraid of the very way of serving and using sambuca. But, most fears are of ignorance. You can drink sambuca at home.

What is Sambuca?

Italian anise flavored liquor. Such a description can be given to sambuca. Sometimes this drink is confused with aniseed vodka. Although there is nothing in common between them.

By the way, it is difficult to call sambuca liquor. After all, everyone knows that liquor is not a very sweet and not strong drink. A sambuca is more like a bitter tincture with sugar.

This drink is made from infusion, which is then distilled. The process is reminiscent of making absinthe. Italian liquor contains 42% alcohol. Alcohol is infused with aniseed stars and herbs. Each manufacturer uses its own recipe, which is kept secret from competitors.

Those who have ever tried sambuca say that it tastes like a medicine, a cough syrup. And often the liquor is useful for health. Heated sambuca will help get rid of a cold, reduce cough, and have an antimicrobial effect. It is said that the drink is able to strengthen the immune system. It also improves the digestive system, increases appetite.

In clubs, sambuca, as a rule, is set on fire and so served to the client. The drink burns because it is strong and in density is much higher than vodka. The flame turns bright blue. Sambuca is not recommended to drink in large quantities. Elements included in the composition have a strong effect on the body. Therefore, if you "sort out", then do not pass a hangover. It is also important to drink this alcoholic drink correctly. Most do not know how to do this.

How to drink sambuca at home?

At a club or a bar, they will serve you sambuca effectively. You can also set it on fire at home. Have a drink and have some fun. There are ten main ways to consume this drink.

Sambuca is drunk in its purest form. As a rule, before meals. However, it is possible after. After all, the drink improves the digestive tract. Pour alcohol into glasses of 40 - 50 milliliters.

Sambuca is drunk with water and with the addition of ice. This drink goes well with ice. You can quench your thirst, and water will help reveal the whole taste of liquor. When water is added, the sambuca becomes cloudy. This is due to the essential oils that are present in the composition. Everyone can choose the amount of water for himself.

Sambuca is consumed frozen. The bottle should be placed in the freezer for a couple of hours. The resulting drink will help cope with thirst. It will have a very refreshing taste. Chilled liquor is consumed in pure form with a slice of any citrus.

Sambuca is burning. This method is suitable for those who want to improve their health. Pour the drink and set it on fire. Let it burn completely. And then drink and do not snack. Remember that thin glass may burst when heated. Therefore, choose glasses or wine glasses with thick walls. Be careful with fire. You can burn yourself with flame.

Interesting ways to use sambuca

Sambuca with coffee. Three whole grains of coffee are added to the glass with the drink. In Spain, this means health, happiness and wealth. Usually they set fire to alcohol, but not in this country. Here I consider this blasphemy. Coffee beans give a special taste and are used as a snack.

Coffee "Corretto". One of the most popular drinks in Spain. Sambuca is added to coffee for a place of sugar. As a rule, to 4 parts of expresso add one part of liquor. Some people like a stronger drink. The share of sambuca is increased, and 30 milliliters of coffee and 15 milliliters of sambuca are obtained. Some cafes and restaurants serve alcohol separately. Then sambuca is drunk in small sips and washed down with well-roasted coffee.

The way to use sambuca with the help of two glasses. Of course, you probably won’t succeed at home if you are not a professional bartender. Therefore, you can try sambuca with two glasses only in the club.

So, for this method you will need cognac and a glass with straight wide walls, napkins, saucer, tube, matches or a lighter, three grains of coffee, sambuca from 25 to 50 milliliters.

Grains are placed in a glass of cognac and poured sambuca. Before you set fire, you need to prepare the basis for the vapor. Put a napkin on a saucer, make a hole in it in the center in advance. Insert the part of the tube that is shorter there.

Put cognac glass on the second, pre-warmed, glass. Set the drink on fire. The glass begins to rotate around its axis for about 30 seconds or a minute. It all depends on what kind of sambuca, warm or hot, you prefer.

Then pour the contents from the cognac glass into the second, and cover with rox. When the flame goes out, put cognac on a saucer. Drink sambuca quickly, and inhale the fumes from rox with a tube. Use grains as a snack.

Extreme way to eat sambuca. It is used only in clubs where experienced bartenders work. Liqueur is poured into the mouth and be sure to carefully wipe the lips. The man throws back his head, and the bartender sets fire to alcohol. When a slight heat begins to be felt, the mouth must be closed and the sambuca must be swallowed. In this case, the opportunity to get injured is minimal.

Sambuca at home. In a teapot, preferably ceramic, pour boiling water. Then pour water and immediately add 50 milliliters of liquor. The contents are shaken and drunk. Before this, you need to exhale air and inhale the vapors.

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