How to drink sambuku

Like most liquors, Sambuku is usually served at the end of the meal as a DJ. In this case it is recommended to drink sambuku inpure form strongly chilled (you can even pre-freeze the glass in which you are going to serve a drink, or add to the sambuca crushed ice). To a sambuque it is possible to submit a slice of orange, lemon or lime.

Usually sambucu is not drunk, but someprefer to drink this liqueur with cold milk (do not add milk to the drink!) If you do not want to drink liquor in its pure form because of its strength, you can dilute it with ice water. When you dilute the Sambuca it becomes cloudy. Do not be afraid, it's normal: just the liqueur is rich in essential oils that do not dissolve in water.

But, of course, the most effective way to feed and use sambuki is sambuca flambe ("fiery sambuca"). The easiest option is to pour the sambuca into a pile, set it on fire, let it get slightly burned, and then extinguish the fire and drink the liquor. Drink the sambuca quickly, while the drink is warm.

However, those who are not looking for easy ways, we offer a more complex, but even more spectacular way of using sambuki. For him you will need to take two glasses - a sniffer (a glass for cognac) and an old fashion (a glass for whiskey). Pour some of the sambuks into the sniffer and drop ina glass of two or three grains of coffee. Put the sniffer side by side on the whiskey glass, set fire to the sambuca and let it burn for a while. To a glass with a burning liqueur does not burst from the heat, scroll it around its axis.

Then pour the burning sambuca into the whiskey glass. The higher you get to lift the sniffer at the transfusion, the more effectively the whole process will look. After pouring the drink, cover the whiskey glass with a puffer. At the same time, the drink will go out, and the anise pairs formed during combustion will rise up and remain in the glass.

Immediately after this, the sniffer must be put upwardson a prepared napkin, into which a plastic straw for a cocktail is stuck. It is desirable to place the whole of this design not on the table, but on a saucer. But now you can drink sambuca from a glass for whiskey. After drinking the liquor, bite it with coffee beans, then gently flip the sniffer, carefully holding the saucer. Then remove the saucer and inhale anise pairs through a straw.

Can i to drink a scorched sambuka with champagne. To do this, pour the sambuca into a pile, set it on fire andpour into a glass of champagne. Inhale the pairs of sambuki and drink the resulting cocktail of sambuca and champagne. The standard beverage ratio is 1 to 5.

Italians add sambuku to coffee, a coffee drink based on espressocalled "corretto" (translated from Italian - "flavored") or "espresso corretto". Note that sambuca has a sweet taste, so do not add sugar to coffee.

You can also drink sambuku in the cocktail. One of the most famous cocktails with sambuca is called "Hiroshima". This is a layered cocktail consisting of sambuki,absinthe and liquor Baileys (all drinks are taken in equal proportions - 20 ml each) and a few drops of syrup grenadine. At the bottom of the wineglasses for the shots, you need to drop a little syrup, then pour the sambuca, Baileys and absinthe in layers on the bar spoon. The top layer (absinthe) is ignited, after which the cocktail must be quickly drunk through a tube.

Sambuca is a strong drink, so if you decide to drink sambuca in its pure form, before eating it, we recommend a snack: risking to drink sambuks on an empty stomach, you can quickly "get off the track."