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Banana sambuca is a strong Italian liqueur with the addition of anise and banana extract. Sambuca Banana is a bright yellow drink with a fruity aroma and an unusual taste, in which spicy anise notes set off the sweetness. Despite the rather high strength (36-40% by volume), the liquor is completely lacking in alcohol sharpness, so it is easy to drink even in its pure form. Fruit sambucas are popular with bartenders who use them as an ingredient in cocktails.
History of Banana Sambuca
The prototype of modern sambuca was an anise liqueur, the recipe of which was invented by the Italian entrepreneur Luigi Manzi in 1851. The winemaker lived in the coastal town of Civitavecchia and owned a distillery, which was located near the ancient temple. Manzi smuggled alcohol and hid it in an abandoned church. Thanks to large stocks of alcohol, he managed to increase production volumes and reduce the price of products. Liquor Sambuca Manzi di Civitavecchia eventually became a national drink, and the brand has survived to this day, although the enterprise of the author of the recipe has long ceased to exist.
The sambuca recipe was perfected by Angelo Molinari, a talented master blender who joined the company of Manzi’s descendants in the late 1930s. The winemaker enhanced the anise notes and got a liqueur that is bought all over the world today. In the post-war years, the company began to experience difficulties, and Molinari founded his own company, which took a dominant position in the market.
By the beginning of the third millennium, sambuca had become a popular club drink. The high demand for the liquor prompted producers to experiment with flavors and add licorice, raspberries, apples, cherries and bananas to the mix.
Sambuca with fruit flavors is produced by Rossi d’Asiago, founded in 1868. The company is located near Venice. The company launched the first herbal and berry tinctures on the market back in the mid-1950s. Banana sambuca is included in the Antica line, which appeared in the company’s assortment in 2001.
Banana sambuca production technology
Antica Sambuca Banana is based on a recipe for a classic liqueur created by company founder Giovanni Battista Rossi at the end of the 17th century. The winemakers keep the full list of ingredients a secret, but it is known that sambuca contains XNUMX different herbs and spices, as well as an infusion of star anise.
The enterprise independently distills alcohol from beet molasses in order to infuse plant components on it. The distillate is diluted with spring water and the mixture is used at the anise maceration stage. One of the key ingredients in the preparation of liquor is very finely ground sugar, which is highly soluble in alcohol.
Rossi d’Asiago winemakers consider the preparation of anise distillate to be the most important stage in the production of liquor. The enterprise still operates copper equipment installed in the early 1940s. The device has a chamber where the mixture of plants is treated with water vapor. The output is 70% alcohol, which is diluted with sugar syrup to a strength of 38%. At the last stage, banana extract is added to the liquor.
How to drink banana sambuca
The manufacturer recommends serving banana sambuca in small glasses as a digestif. The drink must first be cooled to 5-7 ° C. Another serving option is in tall glasses with ice.
The liqueur goes well with vodka, lime juice and regular sambuca, and also goes well with desserts and ice cream.
Cocktail
Banana sambuca is used to make an alcoholic milkshake that is popular at beach parties.
Ingredients per serving:
- 50 ml of classic and 25 ml of banana sambuca;
- 25 ml banana syrup;
- 100 ml of fat milk;
- ½ ripe banana.
All ingredients are well cooled, then milk and syrup liqueurs are placed in a shaker and shaken vigorously for 30 seconds. The cocktail is poured into a glass, a pre-chopped banana is added and decorated with chocolate chips.