Sambuca
Sambuca is a liqueur from Italy, known for its distinctive anise flavour. The most widely recognised version is commonly called "white sambuca", which helps distinguish it from other varieties such as the deep blue "black sambuca" and the vivid "red sambuca". Like many other anise-flavoured liqueurs, sambuca may exhibit the ouzo effect—a phenomenon where the liquid becomes cloudy when mixed with water.
The characteristic flavour of sambuca is derived from essential oils extracted from star anise, and, less frequently, from green anise. While additional spices, including elderflower and liquorice, can be used to enrich its taste, these are not required by law. Sambuca is bottled at a minimum alcohol content of 38% by volume. The process involves combining the essential oils with pure alcohol, a highly concentrated sugar solution, and other flavourings.
The name "sambuca" is rooted in the Latin word "Sambucus", which means 'elderberry'. Historically, the term was initially used to describe a different elderberry-based liqueur that was first produced in Civitavecchia around 1850 by Luigi Manzi.