The elderflower is very British. But why don’t we use it more? Like, make more sambuca with that
Sambuca gives coffee beans a whole new meaning. They traditionally accompany the Italian aniseed digestif too often ignored by amateurs and enemies of Ricard, pastis and ouzo.
Sambuca is made from star anise, elderflower and sugar. It was first created in Civitavecchia, northwest of Rome, by Luigi Manzi around 1851.
When in Rome, drink like Romans. Served neat, on the rocks, it can be drunk after coffee as an “Ammazza Caffe” or added instead of sugar in a Caffe Corretto. Seven coffee beans represent the seven hills of Rome, should be lined up next to the drinker. A hit with a bean is called “con la Mosca” – with the fly. Three beans represent health, happiness and prosperity. The shot can be ignited to toast the coffee beans. Remember to switch off before lifting your lips.
Founded in 1945, Molinari is the most famous brand. In addition to the super premium Molinari Extra, they also own the famous Italian brand Limoncello Di Capri. The company is based in the coastal town of Civitavecchia. Molinari has released a limited edition Sambuca for celebrates its 75th anniversary. The family-owned Italian brand is the only spirits producer remaining in Rome.
Sambucus is Latin for elderberry. Manzi says he named it after the “Sambuchelli” boatmen who worked between the island of Ischia and Naples. Sambuca, whose most famous fan was Frank Sinatra, the only brand in Italy allowed to have “Extra” after its name. Sambuca does not become as cloudy as ouzo when water is added.
that of Dr John Walters English spirit makes 42% scratch distilled approx £ 38 English Sambuca. “One of the key elements that makes this Sambuca the basic spirit is particular: we have opted for the rarely encountered traditional approach of using elderberry brandy rather than neutral grain alcohol as the base. The difference is evident in the sweetness, the mouth feel and the intensity of the flavor of the spirit.
Dr. Walters was one of the UK’s first premium craft distillers. In 2012, he launched the country’s first rum, ‘Old Salt Rum’, named after the salt depot at Dullingham, Cambridgeshire, where he had his first distillery. As business exploded and the company grew, he moved to Great Yeldham Hall in Essex and opened a new distillery at Treguddick Manor, near Launceston in Cornwall.
After selling his pharmaceutical company, in search of a new challenge, and inspired by a brandy article on the BBC Radio food program, the University of Oxford hasuniversity biochemist applied for a distillery license.
“We start our Sambuca by distilling elderberry brandy in copper stills. Without needing to mask a fiery core spirit, we add just the right amount of star anise to the still. It’s about extracting all the flavors you want, without going so far as to extract unwanted elements such as tannins and bitter oils. Finally, we add English sugar. Just enough to enhance the intrinsic flavors and reinforce the full mouth feel. It should revolutionize what many think of anise and convert them to gazing at the melting ice cream and beautiful pearly mist.
Dr Walters explains that appetizers lower our blood sugar. They reduce the feeling of hunger. A digestive helps emulsify fat in meals to aid digestion. “It’s perfect with Welsh lamb to calm the stomach. Brush the lamb with a few coatings of English Sambuca, mixed with chopped lavender and rosemary, makes for a crunchy meal.
“Burning it seems like a total mess to me. As well as a significant risk to its safety.