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Sambuca Molinari
Sambuca is one of Italy’s most popular liquers, made from the anise plant’s aromatic seeds (aniseed). Though star anise seeds were highly regarded by herbalists in ancient Egypt, Babylon and China (the Italian name Sambuca derives from an Arab word), the modern Sambuca we know today was born in Civitavecchia, an Italian port 60 miles north of Rome. Ships bearing goods from the ancient world would arrive in Civitavecchia, and by the 1800s the town’s citizens had become aware of the healing powers of anise.

In the early 20th century, a young man named Angelo Molinari created his own Sambuca. Molinari was in the business of perfumes and fortified wines, so was ideally prepared to turn his sensory talents to this aromatic liqueur. The success of Molinari's Sambuca success soon evolved into a modern business, allowing the drink to be produced and distributed on a large scale. Popular with the young crowd and traditionalists alike, today Molinari is the best-selling Sambuca in the world. No surprise that for generations of Italians "La Sambuca è solo Molinari," or "Sambuca is Molinari."

The classic Sambuca is made using aniseed and a well-guarded secret formula of spices. Unlike other Sambuca producers, who use a variety of herbs to achieve a licorice taste, Molinari Sambuca derives 95% of its flavor exclusively from anise seeds. In 1968 Molinari's Sambuca was granted its "Extra" designation for "characteristics which distinguish Molinari from its competitors."

Today Sambuca is typically served at the end of a meal or with coffee, after Molinari himself noticed the drink's licorice flavor complemented the bitter taste of espresso. Soon many Italians took to drinking Sambuca with their after-dinner coffee. A Roman bartender had the idea of floating three roasted coffee beans "for extra luck" in each glass he served, a practice still common today.
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