Sambuca Borghetti is born from a meticulous selection of Chinese star anise flowers. Every petal of the flowers on the star-shaped star anise plant encloses a precious seed, like a jewel in a casket. When flowering, the buds are white, then ripen and become slightly woody. The plants first flowering takes a full five years. During this long process, they refine and develop their classic delicacy.
The name, "Sambuca Borghetti Oro," and its elegant golden bottle, underline the uniqueness, preciousness, and perfection of the flower.
The historic Borghetti liquor factory was founded in Ancona, Italy in 1860. Transparent and crystalline, the nose is sweet while its taste is soft and delicate.
Sambuca Borghetti is enjoyed smooth, over ice, or with cold water. Bartenders are known to place two toasted coffee beans in the glass to enhance its natural sweetness. In Italy this is known as Sambuca con mosca (Sambuca with flies). An Italian tradition is to use three coffee beans, representing health, wealth, and happiness.
Sambuca Borghetti can also be added to coffee as a sweetener instead of sugar. This mixed drink in Italy is called Caffè Corretto (corrected coffee).
1 1⁄2 oz. Chilled Espresso
3⁄4 oz. Caffé Borghetti Espresso Liqueur
1⁄2 oz. Fernet-Branca
1⁄4 oz. Sambuca Borghetti
3 Espresso beans, for garnish