Sambuca can be served plain, as simply as diecofee or drink. You can add one or two coffee beans as an ornament, the so-called "fly", which chewed while drinking enhances the taste
The basis of sambuca is derived from essential oils by steam distillation of the seeds of star, which gives the liqueur a strong scent of anise, soluble in alcohol pure all added to a concentrated solution of sugar and other flavorings natural.
It is similar to Mistrà, the spirit of anise.
The name derives from a sambuca Arabic term, probably Zammut. So was called a beverage made of aniseed "arrived" in the port of Civitavecchia on ships coming from the East.
Italianized was the name given to a liquor, which is also based on anise, born in Civitavecchia in 1851, which therefore has nothing to do with the plan of the elder. In fact in this port city in the province of Rome, is produced by more than 130 years a liquor based on anise called sambuca.
It was marketed in late 19th century by Luigi Manzi Civitavecchia with the name of Sambuca Manzi said, still produced today. It was launched at international level by the Commander Angelo Molinari from 1945, a war just ended, with the name of "Molinari Sambuca Extra." The Sambuca is appreciated not only for the pleasant flavor and the fine bouquet, but also for its quality and digestive Carminati
