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Sambuca liqueur is a sweet anise liqueur that is drank neat, diluted, in cocktails or to sweeten/flavor Italian coffees.
Most Sambuca liqueurs on the market are prepared from essential oils (that is not the same as "essences" which are either diluted oils or an euphemism for the chemical rubbish known as "aromas")
It is very easy to make your own Sambuca liqueur, and if you use flavorless vodka as the alcohol base, you can do so legally in most countries of the world, since alcohol taxes then have been paid before the creation of the drink.
It is a convenient way to convert a cheap local vodka into a rich liqueur suitable for your drinking and mixing needs. Let's get to business!
------------------------------------------------ WHITE SAMBUCA LIQUEUR
put this in a 1 liter bottle and shake vigorously to dissolve the essential oil. then add:
250 grams of granulated white sugar
shake vigorously with pauses to dissolve most of the sugar, then:
add hot water to make 1 liter
shake to dissolve the rest of the sugar. filter if necessary. preferably store for 6 months before drinking. ------------------------------------------------
If you can get it, it is much recommended to add 5ml of pharmaceutical/foodgrade glycerin for a richer mouth sensation. WARNING: do not use glycol as this is poisonous and this common mistake causes problems in the alcohol industry annually.
Anise essential oil can be purchased at herbalist's shops offline and online, and in the better spices section. Make sure it is the essential OIL and not the "essence", because the latter will be too weak, often off-tasting, and relatively expensive. Anise Oil is a food additive, in its pure concentrated form you should consider it to be a dangerous substance comparable with the risks of paint thinner. Buy Oil of Anise, not Oil of Star Anise, the latter is cheaper and can be used instead, but tends to impart a "cheap" flavor because all the cheap brands use that instead.
When fermenting mash it is most advantageous to use the cheapest white sugar that is available. For liqueur sweetening it definitely pays to buy the more expensive brands, as these tend to have a higher grade of purification, which will show in the clearness of your spirits, cheap sugar typically imparting a yellowish color to liqueurs while purer sugars give a water-white solution.
With the alcohol you can tinker a little, so if your stock alcohol is a few percents under or over 40% (cheap vodka often is 37.5%) it is permissible. If your stock alcohol is a little (but only a little) rough around the edges, the anise and high sugar content will tend to cover that up. But: never use inferior spirit that you would not be comfortable with presenting as a vodka, because you will taste it right through the liqueur, resulting in you having to pitch it in the toilet (either from the bottle or from your stomach!)
The finished white Sambuca has 30% alcohol so the recommended serving size is 50ml. This contains 15ml alcohol (100 kcal) and 12.5gr sugar (50kcal), making it a 150 kcal drink.
Sambuca, like any anise liqueur or product, should never be drank during pregnancy.
Ways Sambuca often is served is neat, neat with three coffee beans inside, neat added to coffee, mixed in drinks or diluted with 1-4 volumes of water (plain or carbonated)
The Dutch FDA recommends to drink no more than 30ml of total alcohol per day, being 2 glasses maximum.
Awesome! I know someone who orders this after dinner and remember the coffee beans in his glass.
Sounds like I have a cool B-Day present for him this year!!
-------------------- Absense of evidence is not evidence of absense...
"Religion is a defense against a religious experience"
Carl G. Jung
"So really, ordinary reality is a kind of chemical habit, sanctioned by culture, which says it's okay to use certain drugs, eat certain foods, and have certain sexual behaviors. However, when you transcend all this pre-conditioning by returning to the original wisdom of the animal body, then you discover this immense dimension of opportunity. For some people, it is a frightening risk. To me, that's the psychedelic experience."
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