Liquor Sambuca - drink with a twinkle. How to drink sambuca and what to eat - tips for beginners

Sambuca (sambuca)- Italian 38-42-degree anise liqueur, whose roots are lost in the Middle Ages, which, in addition to ordinary and star anise, includes: wheat alcohol, sugar, extract from elderberry flowers and berries, aromatic herbs.

In its classic (Italian) form, sambuca is drunk from ordinary shots.

How to drink sambuca correctly

1. Three coffee beans

   In the homeland of sambuca, they prefer to drink liquor “with flies”. In the role of "flies" are three coffee beans that are thrown into a glass of drink. Grains, representing health, happiness and wealth, are used as a kind of snack. At the same time, they should be only lightly roasted, since coffee beans that are very roasted can spoil the aftertaste of the drink.

2. chilled

   Sambuca (sambuca) is also good to drink heavily chilled. To do this, put the bottle in the freezer for 20-30 minutes, after which you can drink the drink in hot weather under a symbolic slice of lemon or orange slice.

3. With milk

   Some lovers of sambuca recommend drinking it with fresh cold milk, which, according to them, gives rise to indescribable taste sensations. In addition, as is the case with other Italian spirits, a few drops of sambuca can be added to coffee, getting one of the many varieties of coffee coretto.

4. Ignition

   Despite the fact that Italians consider burning sambuca almost sacrilegious, in modern nightclubs it is this way of drinking this drink that prevails, which is greatly facilitated by the easy flammability characteristic of a liquor oversaturated with essential oils.

Video how to drink sambuca

How to drink sambuca at home

The most common club option for drinking sambuca is called "Two glasses", which is very popular when cooking at home. 50-70 milliliters of liquor is poured into the snifter, previously warmed from the inside with a match or a lighter. After that, the drink is set on fire and burns for 10-20 seconds. During combustion, it is advisable to slowly rotate the glass around its axis so that it does not burst due to overheating. Next, the burning liquor is poured into old fashion and covered with the previous one. When the airless fire goes out, the upper glass in the same position is moved to a saucer prepared in advance, covered with a napkin with the short end of the cocktail tube threaded into it. In conclusion, you need to drink the heated sambuca in one gulp and inhale several times through the tube the couples that have accumulated under the first of the glasses. An optional addition to the drink can be the canonical Italian coffee beans, which should be chewed before inhaling the vapors. You can also add a pinch of cinnamon to an already poured, but still burning sambuca.

A more extreme modification of this method is to set fire to the drink directly in the mouth. Sambuca is taken into the mouth, then the lips are carefully wiped, the head is thrown back and the mouth is opened, the bartender who filled his hand sets fire to the drink, after which you should wait for a slight feeling of warmth, close your mouth and swallow the liquor.

And the most unpretentious fire method is the “Burning Stack”. Sambuca is set on fire in a glass, blazes for up to 10 seconds, then the flame is blown out with a strong exhalation, and the liquor is drunk in one gulp.

Sambuca in mixes and cocktails

A classic mix is ​​sambuca with cold water, ordinary or mineral, in proportions of 1:1 or 1:2. In this case, one should not pay attention to the turbidity of the resulting drink. It is caused not by the poor quality of the liquor, but by the abundance of the same essential oils in it.

Also, sambuca with champagne (proportion 1:5) enjoys some popularity. The liqueur set on fire is poured into a glass of champagne, after which the resulting vapors should be inhaled, and then the resulting substance should be drunk.

As for sambuca cocktails, layered drinks prevail here. Among the most popular cocktails, we should mention Fiery, Hiroshima, Kazantip.

Sambuca is an Italian alcoholic drink that some mistakenly think of as aniseed vodka. In fact, only the fortress is common with vodka: sambuca has from 38 to 42 degrees. Their manufacturing technology and organoleptic qualities are completely different. It is more correct to call sambuca anise liqueur. Most often it is transparent, but some varieties of this drink have a dark color, there are even red varieties of it. The taste of sambuca is sweetish. There are pronounced anise notes. The composition contains a lot of esters and fusel oils, thanks to which the drink has the properties to burn with a blue flame and become cloudy when diluted with water. Some of the rules that dictate how to drink sambuca are related to these features, but the culture of drinking this type of alcohol is actually more multifaceted.

General rules

Many ways of drinking sambuca resemble rituals, but the Italians themselves rarely adhere to them. They drink sambuca in its pure form or as part of cocktails. To feel the taste and aroma of sambuca, it is not necessary to arrange complex ceremonies. It is enough to follow a few basic rules.

• Sambuca is considered a digestif, that is, a drink that is drunk after a meal. It can be used as an aperitif. It is not served at the table.
• Sambuca is poured into elongated piles with a thick bottom, which bartenders call "horses", or into simple piles. In some cases, it is required to use a cognac glass and rock - a glass of cylindrical shape. You can serve sambuca in them in its pure form or with ice.
• Sambuca is drunk either very chilled or hot, intermediate options are rarely used. In the first case, sambuca is kept in the freezer for at least half an hour or poured into a glass filled to the brim with ice cubes. In the second case, it is set on fire or other methods of heating are used.

Snacking sambuca is not necessary, but acceptable. You just need to choose the right snack.

What to eat sambuca

If you want to serve an appetizer for sambuca, understanding that some of the guests are not ready to drink strong drinks without seizing, opt for the following products:

• chocolate;
• nuts;
• ice cream;
• coffee cream;
• desserts with the addition of the above ingredients;
• cheeses.

In extreme cases, you can supplement the above list with fish dishes.

Coffee beans are considered a traditional snack for sambuca, but this option is not acceptable for everyone.

Popular ways to drink sambuca

Sambuca is considered a club drink, and many ways of drinking it are associated with making this process spectacular and spectacular. However, there are many ways to evaluate the taste of sambuca at home. Of the popular ways to drink sambuca, you will surely find at least one that you like.

• The club way, which is also called "two glasses" and "with flies." In order to try to drink sambuca in this way, you need to prepare two glasses: cognac and rocks. You will also need a tube, a napkin, a saucer, a lighter or matches, three lightly roasted coffee beans. The grains are placed at the bottom of a cognac glass, poured with sambuca in an amount of 25-50 ml. The glass is tilted and placed with a convex area on the glass. A small hole is made in the napkin, through which the tube is passed with the short side. This design is placed on a saucer. A glass of sambuca is warmed up, then the drink is set on fire for 10–60 seconds. The glass at this time must be rotated by the leg so that the glass warms up evenly. Then the burning drink is poured into rocks. The glass is covered with a cognac glass, because of which the flame goes out. Cognac glass cover the tube on the saucer. It remains to drink sambuca, holding coffee beans in your mouth, then inhale anise vapors through a tube and, finally, chew coffee. When using this method, care must be taken not to burn yourself or start a fire.
• Another option with setting fire to sambuca is simpler: the drink is poured into a pile and set on fire. After 5–10 minutes, the flame is blown out and the sambuca is drunk in one gulp.
• "With flies" without ignition. This method is common in Italy itself. Three coffee beans are placed at the bottom of the glass, symbolizing happiness, wealth and health, then sambuca is poured. After the drink is drunk, eating coffee.
• Another way to drink sambuca with coffee is as follows: brew espresso and add sambuca to it in a ratio of 3:1 or 2:1. Some do not add sambuca to coffee, but drink it down, alternating sips of one and the other drink.
• You can warm up the sambuca without setting it on fire using a ceramic teapot. First, it is filled with boiling water, then hot water is poured through the spout, and anise liqueur is poured into the bottom of the teapot. Then inhale its aroma through the spout and drink the drink.
• Sambuca can be diluted with ice water and drunk through a straw. In this case, you need to be prepared for the fact that the drink becomes cloudy. If this moment worries you, fill a separate glass with water and just drink sambuca with it.
• In the same way - in separate glasses - sambuca is served with cold milk. After taking a sip of sambuca, drink milk, take a second sip and drink again. Continue until the glasses are empty.

The specific taste and aroma of sambuca make it possible to prepare original cocktails based on it, which many people like.

Cocktail "Freddy Krueger"

• sambuca - 60 ml;
• vodka - 30 ml;
• cherry syrup - 20 ml;
• milk - 70 ml.

Cooking method:

• Mix the ingredients by placing them in a shaker.
• Pour the cocktail into a chilled glass.

The cocktail is served in a martini glass. It can be garnished with a cocktail cherry before serving.

Molijito cocktail

• sambuca - 30 ml;
• lemon - 0.5 pcs.;
• purified and chilled water - 100 ml;
• mint - 5–10 g;
• ice cubes - to taste.

Cooking method:

• Cut the lemon into thin slices. Put the slices, along with mint leaves, in the bottom of a tall glass for soft drinks.
• Slightly crush with a spoon, add ice cubes.
• Pour in the liquor, stir with a straw.
• Add water.

A cocktail served with a straw. He got his name by analogy with "Mojito" and also refreshes well.

Cocktail "Cocoon"

• sambuca - 50 ml;
• coca-cola - 150 ml;
• lemon juice - 20 ml;
• ice cubes - to taste.

Cooking method:

• Place ice cubes in a tall glass.
• Pour in the anise liqueur and lemon juice, stir with a straw.
• Open a bottle of chilled Coca-Cola, add it to the rest of the ingredients.

This version of the refreshing drink is popular among young people.

Cocktail "Liquid nitrogen"

• sambuca - 80 ml;
• coconut milk - 60 ml;
• creamy ice cream - 100 g.

Cooking method:

• Take the ice cream out of the fridge ahead of time so that it thaws properly.
• Use a shaker to mix the ingredients.
• Fill a tall glass with the thick mixture and place it in the freezer for 10-15 minutes.

Thick and very cold drink refreshes well and has a pleasant taste. Drink it through a straw. If it was not possible to get coconut milk, you can replace it with regular milk, although the taste and aroma of the cocktail will change slightly from this.

Cocktail "Audi"

• sambuca - 15 ml;
• white rum - 15 ml;
• citrus liqueur - 15 ml;
• Malibu liqueur (coconut) - 15 ml.

Cooking method:

• Pour sambuca into the bottom of the glass, pour rum over it in a spoonful.
• Next, make layers of citrus and coconut smoothies. Don't stir.

Drink a cocktail should be in one gulp. Why it is called "Audi" is unknown, but the drink is suitable for thrill-seekers.

Cocktail "Molidori"

• sambuca - 15 ml;
• melon liqueur - 15 ml;
• orange juice - 80 ml.

Cooking method:

• Prepare orange juice.
• Pour the ingredients into the glass in the following order: sambuca, melon liqueur, orange fresh. Stir with a straw.

If desired, ice cubes can be added to the cocktail. The best decoration is a spiral of orange peel.

Cocktail "Red Dog"

• sambuca - 25 ml;
• tequila - 25 ml;
• Tabasco sauce - 4 drops.

Cooking method:

• Pour anise liqueur into a tall pile.
• Using a bar spoon, pour in the tequila, being careful not to mix the layers.
• Drop some tabasco.

The cocktail is drunk in one gulp, without stirring. It turns out it is quite strong, with a sharp peppery flavor.

Cocktail "Snowy Armageddon"

• sambuca - 30 ml;
• coffee liqueur (preferably clear) - 30 ml;
• cream - 60 ml;
• white chocolate - 15 g.

Cooking method:

• Shake sambuca, coffee liqueur and cream in a shaker.
• Fill a martini glass with the mixture.
• Grind chocolate on a grater.
• Sprinkle the drink with chocolate chips.

A sweet cocktail with bitter notes and a creamy taste is especially liked by ladies. Drinking this drink is pleasant, especially since it looks very aesthetically pleasing.

Sambuca is one of the elite alcoholic beverages, but there are varieties on sale that most of our compatriots can afford. If you drink sambuca correctly, you can get real pleasure from its use. However, you should not abuse it, as this drink is insidious: if you drink a lot of anise liquor, a severe hangover awaits in the morning.

Sambuca is a very popular, but at the same time expensive Italian liqueur. Despite the fact that the formula of this miracle drink is carefully guarded, there are many recipes that allow you to make a drink at home that tastes no different from what is served in restaurants.

Your attention is provided with several recipes that, without much difficulty and a complex set of spices, can be repeated at home. Anise (star anise), black elderberry, cloves, cinnamon are used as standard spices. Also vanilla (sometimes vanilla extract), coriander, thyme, nutmeg (but rarely enough), ginger (to give the drink a spicy note).

Classic recipe

Compound:

• alcohol - 1 l. 70%;
• star anise (or star anise) - 50 g;
• black elderberry (dried flowers) - 25 g;
• fresh lemon peel - 3-4 g;
• fructose (but sugar can be used) - 200–300 g;
• water - 250 ml we use for distillation and another 350 ml for syrup.

First stage

1. To get the right extract, star anise should be crushed, put it in a bowl for infusion, add black elderberry color, fresh zest there.
2. Pour the contents of the container with alcohol and mix thoroughly. We leave the spices in a warm place (a battery is perfect) for 5 days.
3. Do not forget that every day you need to mix the future drink.

Second phase

1. We filter the resulting infusion using gauze or a fine sieve.
2. Having added 250 ml of water, we send it all into a distillation cube. One third of the set of spices is also placed there. Even the simplest device is perfect for making at home.
3. We slowly heat up our infusion, making sure that the spices do not spoil our drink by burning it.
4. When the first drops begin to drip, we select the first part (about 10–15 ml). The first selection is carried out on a quiet fire.
5. Further, the second part of the almost finished sambuca is already better to decant in a thin stream over medium heat. As a result, we get 700-750 ml of drink.
6. Next will be a cloudy sediment. During the process, you need to watch carefully so that the “final” part does not get into the bulk of the liquid, as it is very cloudy and can ruin our drink.

Third stage

1. Syrup preparation. Ideally, it requires taking fructose, if there is none, sugar is also suitable, but the quality of the drink itself will then be a little worse.
2. Dissolve fructose/sugar in boiling water, stir well, let cool.
3. Pour the resulting syrup into a container and add our distillate, mix thoroughly. A big plus of fructose is that the drink will be transparent.
4. We leave our sambuca to infuse for another 5-7 days.

As a result, you get a classic sambuca, with a characteristic smell and taste, which, if served correctly, is difficult to distinguish from a drink served in elite establishments.

Red Sambuca Recipe

Compound:

• black elderberry (color) - 22 g;
• black elderberry (fruit) - 10 g;
• anise - 50 g;
• cloves - 2 buds;
• star anise - 25 g;
• coriander - ¼ member;
• thyme - 1 member;
• alcohol - 1 l. 70%;
• lemon zest - 3-4 g;
• water - 250 ml;
• cinnamon, vanillin - ¼ tsp;
• sugar (fructose) - 250 g.

Cooking

1. The process of distillation and infusion is preserved, the set of spices changes slightly, thyme is added to acquire a special flavor, and the composition of the syrup will not change significantly.
2. For 250 ml of water we take 250 g of sugar, cloves, cinnamon and vanillin. All this is mixed and put on a small fire. We continue to boil the syrup itself for 15-10 minutes, not forgetting to remove the foam.
3. Mixing distillate and syrup, add the remaining spices from our set (black elderberry) to acquire color.
4. Leave to stand for 5-7 days, and then carefully filter.

The drink turns out to be of a delicate reddish color and with a slightly sour taste, thanks to the addition of elderberries there.

How to drink?

It is not recommended to drink the drink on an empty stomach. Due to the balanced composition, the right set of spices, in adequate quantities, sambuca does not cause a hangover and the smell of fumes. The next day after drinking, you can quite calmly continue vigorous activity. However, do not forget that even such a drink is desirable to have a snack. And so, how to drink sambuca?

With "flies"

The most common option for serving a drink is Italian or with “flies”. In this case, we need to take two glasses.

1. Coffee beans (usually three) are added to the first container with a drink, for drinking, pour 50-70 ml of sambuca into a glass and set it on fire.
2. The drink usually burns for 5-10 seconds with a bluish flame, it is allowed to go out, and then the sambuca is poured into an adjacent glass, and the first one is placed on top like a lid.
3. After the end of the burning of sambuca, if it continued, they open our “lid”, and drink a warm drink, and then inhale the vapors from the first glass. If you wish, you can have a snack of coffee beans drunk.
4. Clubs often drink burning sambuca, but such a trick requires a certain skill set of the bartender himself. In this case, alcohol is poured into the mouth, the lips are wiped dry and the head is thrown back. The bartender lights the sambuca in your mouth. Burning sambuca is a very interesting sight, but relatively safe. If you feel a slight heat, close your mouth while swallowing the drink.

It is not recommended to set fire to the drink at home.

With milk

Sambuca with milk is also a very interesting phenomenon. Warm sambuca, only after burning, can be drunk with fresh, cold milk. Attention, the liquids do not mix, but are consumed in turn, you “snack” alcohol with milk.

With mineral water

In the hot season, the drink is drunk with cold mineral water. Sambuca is diluted approximately 1:2. Immediately after adding water, it becomes cloudy, but this is normal. An anise flavor is added to the usual taste of the drink. Water itself can be replaced with crushed ice with similar success.

Finishing touches

• The prepared drink at home can be easily used to create various cocktails. Due to its density, it is used as a basis for shots. In almost all cocktails, along with sambuca, cream, ice cream or fruit extracts are added.
• Various spices are used as kits for making sambuca, the combination of which you can choose yourself or use ready-made products that are freely available in any store.
• There are also special glasses for this drink. They are similar to ordinary stacks, but have a slightly elongated neck. But quite often, sambuca is served in cognac glasses, and this is not considered a mistake or disrespect for the drink.

To enjoy the aroma of the drink and taste its taste, you need to choose the right glasses. After that, you can learn how to set fire to sambuca to make the reception of the drink even brighter and more interesting. Every bartender and just a connoisseur of good alcohol will say that sambuca is supposed to be drunk from cognac glasses or whiskey glasses. Since you don’t want to drink a lot of sweet liquor, sambuca becomes the basis for many cocktails in which the taste of the drink is mixed with more neutral ingredients.

How to properly serve sambuca

To understand how to cook sambuca, you need to turn to the history of the drink. Created in Italy, the liqueur quickly gained worldwide popularity due to its tart anise flavor. Italians prefer to shade anise with coffee beans - exactly 3 grains are added to the glass, which become symbols of happiness, health and wealth. Some bartenders believe that it is possible to discard superstitions and give the desired coffee shade with a couple of drops of the appropriate liquor. It will immediately give a taste and save people from having to crack through strong grains.

Since this drink is served according to all the rules at the end of dense feasts, before the dessert dishes are taken out, it can be drunk in its pure form, having previously kept the bottle in the refrigerator for half an hour. The famous burning of alcohol will be appropriate only if there is room for maneuver and the person is well versed in technology.

Ways to set fire to liquor

The high degree of the drink allows you to set it on fire and keep a beautiful blue flame for 10 seconds. Every bartender knows how to serve sambuca, because usually it is this “trick” that attracts novice masters and opens the door for them to the world of specific serving. For work, you need to take two glasses, a lighter or long matches, as well as a napkin and a straw.

Classical

1. Before pouring about 70 ml of sambuca, 3 coffee beans are lowered into the glass. The meaning of serving is for a person to drink liquor, and then inhale the vapors formed during the burning of sambuca.
2. To do the second, you need to stick the cocktail tube into the center of a regular napkin in advance so that one end of the tube looks up, and its main part remains outside. You can take special glasses for sambuca for work, or you can get by with options for whiskey or cognac.
3. The sambuca in the first glass is set on fire until a blue flame forms, the burning liquid is poured into the second and covered with the released glass on top, collecting vapors.
4. After the fire disappears, the glass with the vapors is carefully placed on a napkin. The drink is ready to drink. The main thing is to quickly drink the liquid and draw air from another glass through the tube.

You can prepare liquor without adding coffee beans, but if you plan to replace them with coffee liquor, it is recommended to pour in the liquid right before handing the glass to a person, and not before lighting it. Due to the difference in the strength of the drinks, the resulting mixture may simply not ignite or it will burn worse.

blazing stack

An alternative serving of sambuca, which does not require much effort, but looks extremely impressive, is the use of narrow stacks. The meaning remains the same: about 50-70 ml of liquor is set on fire with a match and put on a rack or table. A person should extinguish the flame with a sharp exhalation, and then immediately drink the entire stack of warm alcohol. This option may not be safe for girls with long hair falling off their faces, so it is important to properly prepare for the extreme serving and tasting of Italian liquor.

Sambuca serving options

Sambuca and mineral water

A rather unusual addition to a sweet liquor can be mineral water, which bartenders like to use during the hot season. Diluted 1:2 or 1:3, sambuca begins to become cloudy in a glass due to the high concentration of essential oils, but its taste becomes a little softer, and anise notes come through brighter. This option is convenient to use at dinner, when you don’t want to drink too strong drinks before dessert.

Sambuca and milk

It is permissible to mix liquor with milk, but this is not required in a glass. It is supposed to drink about 50 ml of sambuca, and then drink alcohol with a glass of cold milk.

layered cocktails

Sambuca becomes an excellent base for many cocktails, it looks especially impressive in layered compositions. It is mixed with tequila, Blue Curacao and Baileys liqueur, achieving a light, sweet, slightly spicy aroma.

Advantages of sambuca

This type of alcohol "inspires" - after drinking a stack of sambuca, a person experiences a surge of strength. The anise aroma pleasantly envelops, and the alcohol in the liquor is not felt at all. Choosing a spice for sambuca, the creators of the drink did not in vain rely on anise. It goes well with most dishes and makes a sweet drink not cloying, but interesting, revealing itself some time after consumption.

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 uses. Listing everything is unrealistic, so we will focus only on the 14 main ones.

1. "With flies"

This is the classic Italian way of drinking sambuca. "Flies" are three coffee beans (symbolize health, happiness and wealth).

Throw the coffee beans into the sambuca glass. Now drink 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. Digestif

In general, sambuca belongs to the category of digestifs (an alcoholic drink that promotes digestion). Therefore, we strongly recommend drinking sambuca after a heavy meal.

After a hearty lunch or dinner, simply sip some pure sambuca as an accompaniment to dessert. Don't forget to chill your drink before doing so. Half an hour in the sambuca freezer is enough.

3. Burning stack

A very simple way for those who do not want to bother. Just set fire to a stack of sambuca. After 5-8 seconds you can drink.

Remember how you exhale before draining a glass of vodka (“X-hoo!”). Here you need to do about the same thing, but you need to exhale directly onto the pile, extinguishing the flame. The flame went out - drink in one gulp.

4. Two glasses

You need to prepare the “equipment” in advance: pierce the paper napkin with the short part of the straw approximately in the center. Insert the straw into this hole until it bends.

Pour 50-70 grams of sambuca into the snifter (what it is, read in ours). Then set fire to the sambuca. Rotate the sniffer 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 with a snifter on top. Sambuca vapors will be collected 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 the snifter, and the long part sticks out.

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

The method is definitely not easy. Especially out of habit it will be difficult to inhale the fumes. 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 must be done as described in the "Two glasses" method. Just before setting fire to the sambuca, you need to put coffee beans (“flies”) in it.

When drinking warm sambuca, catch grains in your mouth. Then inhale the vapors through the straw. And only after that chew the grains.

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

6. Sniff

Flip the glass. Put a couple of drops of sambuca on the bottom (top). Set it on fire (may not be set on fire). Sniff the drops into your nose through a straw. Often this is done as the final chord in the Two Glasses method.

7. Refreshing

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

Please note that the drink will be cloudy. This is because of the oils in sambuca, which don't dissolve well in water. Don't worry, it's 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. Set fire to the sambuca and pour it burning into the champagne. Have time to inhale the vapors 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 and drink milk

10. Caffe corretto

Add sambuca to coffee instead of sugar in a ratio of 1:4. Sometimes sambuca is poured more so that the proportion is 1: 2. Sometimes sambuca is drunk in its pure form, and washed down with coffee. It is desirable that the coffee be a strong roast. Its taste will be better combined with sambuca.

11. Flame in the mouth

Tilt your head back and open your mouth. Pour sambuca into your mouth and do not swallow. Keep your mouth open. Make sure the liquor doesn't get on your lips. Ignite the sambuca right in your mouth. When you feel the heat, close your mouth (the flame will go out immediately) and swallow the sambuca.

The most important thing is not to be afraid. The risk here is minimal, but if you panic, then everything can end very badly.

12. Burning jet

Ignite the sambuca in a glass. While it burns, pour it into your mouth. Pre-moisten the skin around the mouth with water. Here, too, the main thing is not to be afraid so that the hand does not tremble. But this method is much more dangerous than the “Flame in the Mouth”, so it’s better if an experienced bartender suits you, and not a drunken friend.

13. Inhalation

Take a ceramic teapot. Fill it with boiling water. When the teapot heats up, drain the water and immediately, before the teapot has cooled down, pour 50 grams of sambuca into it. Exhale to empty your lungs and inhale the vapors of the liquor through the spout. And then drink sambuca through the spout.

Sambuca is very sweet and dense. Therefore, it is most often used in shots (a cocktail in small dishes 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".