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Mid-April 2015 Issue / Vol. 3, No. 8                                                                                  
A coffee liqueur with a pedigree.

Kevin Binkley

Executive Chef 
Umit Kaygusuz

April 2015
Chef's Larder

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Molinari Sambuca Caffé

Among the licorice-tasting liqueurs that have shown up around the Mediterranean, sambuca managed to elevate itself from the clutches of cult and become a global icon when Italian spirit merchant, Angelo Molinari created his version of the dijestif. Molinari created his namesake sambuca right after World War II in Civitavecchia, the harbor city where the exotic spices from China he used in his version arrived centuries earlier. Molinari prided his product as extra-special compared to the generic versions of sambuca served around Italy. He used 100-percent star anise, along with the requisite secret combination of herbs and spices, in triple-distilled grain alcohol. In 1970, Italy’s supreme court agreed, and declared it “Extra” by official decree. “It is a great, versatile product,” Molinari said, and then gave examples of how it’s used around the world. ”It's enjoyed on ice in Italy, with milk and ice in Germany or as a cold shot in Russia. I'm sure that Americans will find their unique way to enjoy the liqueur.” Such as, perhaps, enjoyed with ice and milk, in The Big Lebowski style. Or neat, with whisky cream on top for a Mini Guinness. In a shot glass with a topping of cream and cinnamon powder for a Mini Cappuccino.