Return to the Wine Forum
| Post a Follow-Up
also not about wine, but about liqueur
| | |
Posted by tommysmommy (My Page) on Wed, Mar 7, 07 at 22:33
Okay, so I probably misspelled that last word, I have no clue. But I just wanted to alert you all to a wonderful after dinner drink called Black Sambuca. I had it last fall at an Italian restaurant in the Chelsea section of NYC with my sister and brother-in-law and it was so unforgettable! I bought a bottle today and am enjoying a small bit (it's a real butt-kicker) of Romana Black. Tastes like liquid black licorice! Now I have to figure out a recipe to use it in.
Diane |
Follow-Up Postings:
RE: also not about wine, but about liqueur
| | |
| Sambuca is an age old classic Itallian liqueur. Romana is the best quality brand you will find around most retail. Other annisette based liquerurs are Ouzo (Greece) and Pernod (France) You asked about recipes..........Sambuca is sometimes put into cannoli filling. Use the white not the black - unless you don't mind grey filling! You can also make Italian ice cream cake rolls and soak the cake with it. I had it in Tiramisu once but did not care for the combination personally. Sambuca is also used in pizzelle. Sambuca is traditionally served with three coffee beans in the glass. Some people have coffee and cream, with the Sambuca added into it. I had a fish dish once in a restaurant that had Sambuca in the glaze but I did not care for it. Sometimes chefs get too "carried away" when they try to be inovative and creative. Any recipe you have that calls for peppermint can use annisette (Sambuca) as a substitute. |
RE: also not about wine, but about liqueur
| | |
| Yah, I've known about Sambuca, it's the Black Sambuca that was a revelation to me. That's the flavor I really like. I'm just not aware of any good pairing for a black licorice flavor like that. |
RE: also not about wine, but about liqueur
| | |
| Most quality liquor companies have recipe booklets you can get if you write to them. Sambuca Romana has a website with recipes. |
RE: also not about wine, but about liqueur
| | |
| This is thread has been around a few weeks, but I'd love it if it got revived. But first I have to admit that, before composing my thoughts to post a reply, I got up and poured myself a glass of Sambuca! On a late Saturday afternoon! All by myself! Haven’t had one in months, but your post inspired me. I guess you can tell I'm a huge fan of Sambuca. I also love the French version, Anisette, most particularly Marie Brizard. I love them with espresso, either alongside the cup or poured right in it! Years ago at Italian restaurants, particularly in the Bronx, when you ordered your espresso and Sambuca, you got more than those LITTLE ITTY BITTY espresso cups – you were brought an entire POT of espresso (called a macchinetta, it’s a stovetop espresso maker). And if there were enough of you at the table ordering Sambuca or Anisette, they LEFT THE ENTIRE BOTTLE AT THE TABLE! Ah, but that was long ago and in another time… I love all kinds of liqueurs, and now and then we'll sip one (or two) after dinner. My DH likes to zip up his French toast with Frangelica or Grand Marnier instead of vanilla. We like to add a bit of Chambourd (raspberry flavor) to hot sake – m-m-m-m! I remember having Pisa Nut – an almond flavored liqueur from Italy but can’t find it in stores. And who doesn’t love a bit of Bailey’s once in a while? What do YOU like? |
RE: also not about wine, but about liqueur
| | |
| "We like to add a bit of Chambourd (raspberry flavor) to hot sake – m-m-m-m!" We had this in a sushi place on Maui. I think they called it Purple Haze. I'm a long time fan of coffee and 'buca. Cheers! |
|
|
|
|
