Sambuca

Civitavecchia, Lazio, 1851. Luigi Manzi began producing anise liqueur the name's origin is disputed — the Latin sambucus (elder) is one theory, but Molinari itself attributes it to the Arabic 'zammut', an anise drink imported through the port of Civitavecchia, and a third theory cites the 'sambuchelli' anise-water sellers. The modern brand Molinari Sambuca launched in 1945; the three-bean ritual dates to that post-war era — beans symbolise health, happiness, prosperity.

Black sambuca (Opal Nera, launched 1989) is dyed with elderberry concentrate, not anise — a marketing variant. Red sambuca uses pomegranate. Both are post-1980s; the only traditional style is clear.

Crystal clear, syrupy in the glass, sweet aniseed up front, then licorice root and a faint floral note from elder. Three coffee beans float on top; chew them between sips for bitter contrast. Served neat or flamed.

Anise oil contains anethole, which clouds when water is added — the louche effect. The high sugar load (350g/L+) suspends the oils; without it, sambuca would separate. Flaming briefly burns off surface alcohol and toasts the coffee oils.