Homemade Sambuca Recipe
A traditional Italian anise-flavored liqueur with deep roots in Roman history.
History & Inspiration
Sambuca is a classic Italian liqueur known for its strong anise flavor and smooth sweetness. Its origins date back to the late 19th century, when Luigi Manzi first commercialized it in Civitavecchia, near Rome. The name Sambuca is believed to derive from either the elderberry plant (Sambucus nigra) or an old Arabic word referring to anise-flavored drinks.
Traditionally served neat, with three coffee beans (Sambuca con la mosca), in espresso (Caffè corretto), or as a flambé digestif, this liqueur is a staple in Italian homes and bars. Making Sambuca at home allows for customization while preserving its authentic star anise and herbal aroma.
Homemade Sambuca Recipe (Yield: ~1 liter)
Ingredients
500ml neutral alcohol (96% ABV, food-grade ethyl alcohol)
20g star anise pods
10g anise seeds
5g fennel seeds (optional, for depth)
1 small vanilla bean (split open)
700ml water
400g sugar
1 small strip lemon zest (optional, for freshness)
Method
Step 1: Infusion
In a glass jar, combine the star anise, anise seeds, fennel seeds, vanilla bean, and lemon zest with the neutral alcohol.
Seal the jar and let it infuse for 7-10 days in a cool, dark place, shaking it gently once per day.
After the infusion period, strain the mixture using a fine cheesecloth or coffee filter to remove all solid particles.
Step 2: Prepare the Syrup
In a saucepan, heat water and sugar over low heat, stirring until fully dissolved (do not boil).
Let the syrup cool to room temperature before mixing with the infused alcohol.
Step 3: Blending & Aging
Gently combine the strained infusion with the sugar syrup and stir well.
Pour into sterilized glass bottles and let it rest for at least 10-14 days before consuming. This allows the flavors to mellow and integrate.
Serving Suggestions
Neat with Coffee Beans (Sambuca con la Mosca): Serve in a small glass with three coffee beans for aroma and a crunchy contrast.
Flambé: Light it briefly before serving to caramelize the anise flavor.
Cocktails: Use in a Sambuca Sour or mix with espresso for a refined digestif.
Chef’s Tip
For an authentic Sicilian twist, replace part of the sugar with honey for a smoother, more complex sweetness.
By Master Chef Gianluca Deiana Abis
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