The aniseed flavoured liqueur 'Sambuca' originated in which country?
"the introduction and acceptance of almonds into Italian cuisine, newer takes on the meanings and origins have been popularized by two major brands. Though of sometimes questionable factuality, these tales hold a sentimental place in Saronno culture: Amaretto serves a variety of culinary uses. Some popular cocktails highlight Amaretto liqueur as a primary ingredient. Amaretto is sometimes used as a substitute for Orgeat Syrup in places where the syrup cannot be found, or just to impart a less sweet flavour. Amaretto Amaretto (Italian for ""a little bitter"") is a sweet Italian liqueur that originated in Saronno, Italy. While originally flavoured"
"Sambuca Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as ""white sambuca"" to differentiate it from other varieties that are deep blue in colour (""black sambuca"") or bright red (""red sambuca""). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined with water. Sambuca is flavoured with essential oils obtained from star anise, or less commonly, green anise. Other spices such as elderflower, liquorice and others may be included, but are not required as per the legal definition. It is bottled at a minimum of 38% alcohol by volume."
"both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/l) sugar content. The liqueur is not commonly taken straight on account of its strong flavour. It is often mixed simply with water, where it produces a milky white consistency. All the liqueur has to be dropped into very cold water at the same moment. Pouring it from a bottle even quickly does not produce the same result. A very white liquid denotes that a good anisette has been used. In the Mediterranean Basin, anise-based or liquorice-based spirits include: Anise-flavoured alcohols"
"shot with one coffee bean, called ""con la mosca"", which means ""with the fly"", is as common. The traditional serving is with three coffee beans, each representing health, happiness and prosperity. The shot may be ignited to toast the coffee beans with the flame extinguished immediately before drinking. Sambuca Sambuca () is an Italian anise-flavoured, usually colourless, liqueur. Its most common variety is often referred to as ""white sambuca"" to differentiate it from other varieties that are deep blue in colour (""black sambuca"") or bright red (""red sambuca""). Like other anise-flavoured liqueurs, the ouzo effect is sometimes observed when combined"
"Both having originated as anise-based spirits containing elderberry, Sambuca shares some commonality with the Basque drink Patxaran. Sambuca may be served neat. It may also be served on the rocks or with water, resulting in the ouzo effect from the anethole in the anise. Sambuca is considered to go particularly well with coffee. Like other anise liqueurs, it may be drunk after coffee as a ammazzacaffè or added directly to coffee in place of sugar to produce a ""caffè corretto"". A serving of sambuca can be a shot with seven coffee beans, representing the seven hills of Rome. Likewise, a"
"Known as Lady Smith in her later years, Juana Smith is commemorated directly in the name of Ladysmith, KwaZulu-Natal, South Africa and Ladismith, Western Cape, South-Africa, as well as indirectly in the name of Ladysmith, British Columbia, Canada. Lady Smith is sometimes said to have introduced the cantaloupe or muskmelon (""Cucumis melo cantalupensis"") to South Africa, where it is known as ""spanspek"" (or ""spanspec"" or ""sponspe(c)k""), which in Afrikaans literally means 'Spanish bacon' (""Spaanse spek""). However, the ""Oxford English Dictionary"" shows that the term 'Spanish bacon' had been in use since at least the eighteenth century. Juana Smith and her"
"Limca Limca is a lemon- and lime-flavoured carbonated soft drink made primarily in India and certain parts of the U.S. It contains 60 calories per 150ml can. The formula does not include fruit, relying instead on artificial flavours. In an interview in 2008, ""Ramesh Chauhan"" of Parle Bisleri revealed that he had approached the owners of Duke's Lemonade, requesting them to share the formula for the drink with the promise not to make it in India, which was turned down. Chauhan decided to come up with his own formula, which he launched under the Limca brand in 1977. In 1992,"
"Xtabentún (liqueur) Xtabentún is an anise liqueur made in Mexico's Yucatán region from anise seed, and fermented honey produced by honey bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture. Because of the rum content, the xtabentún liqueur is sometimes called a ""distilled honey"" beverage, which is misleading, because the honey alcohol is fermented, not distilled. It is, nonetheless, a spirit beverage, since rum, a distilled product, is added. Distilleries still survive today in the Yucatán that produce the liqueur. Xtabentún may have its origin in ""balché"", a ceremonial liquor produced by"
"Amarula Amarula is a cream liqueur from Zimbabwe. It is made with sugar, cream and the fruit of the African marula tree (""Sclerocarya birrea"") which is also locally called the ""Elephant tree"" or the ""Marriage Tree"". It has an alcohol content of 17% by volume. It has had some success at international spirit ratings competitions, winning a gold medal at the 2006 San Francisco World Spirits Competition. Amarula was first marketed by Southern Liqueur Company of South Africa (the current trademark owners and wholly owned subsidiary of Distell Group Limited) as a liqueur in September 1989, the Amarula spirit having"
"other aromatic herbs are also used to flavor the aguardiente. It is mainly consumed by itself, or as a base to make ""cola de mono"" (monkey tail). In Colombia, aguardiente is an anise-flavoured liqueur derived from sugar cane, popular in the Andean region. Each department of Colombia holds the rights to produce it, but aguardiente produced in one region can be sold in another. By adding different amounts of aniseed, different flavours are obtained, leading to extensive marketing and fierce competition between brands. Aguardiente has 24%–29% alcohol content. Other anise-flavoured liqueurs similar to aguardiente, but with a lower alcohol content,"
"bronze in 2009. The Beverage Testing Institute gave the Especial a score of 85 in 2007. Kahlúa Kahlúa () is a coffee-flavored liqueur from Mexico. The drink contains rum, sugar, vanilla bean, and arabica coffee. Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, meaning ""House of the Acolhua people"" in the Veracruz Nahuatl language spoken before the Spanish Conquest. ""Kahlúa"" was Hispanicized as ""Ulúa"", forming the name of the modern San Juan de Ulúa fortress. The company merged in 1994 with Allied Lyons to become Allied Domecq. In turn, that company was partially acquired in 2005 by"
"sapwood is light yellowish. Luster is medium to high; grain is straight to interlocked; texture is fine to medium; they have a spicy odor, and the taste may be distinctive. Aniba Aniba is an American neotropical flowering plant genus in the family Lauraceae. They are present in low and mountain cloud forest in Caribbean islands, Central America, and northern to central South America. They are shrubs or trees up to 25 m high, hermaphrodites. The leaves are alternate, entire, and elliptical or narrowly elliptical. The inflorescences are paniculate and axillary, the flowers are arranged in cymes essentially, and those strictly"
"similar to vodka since it is triple distilled. Mexico produces a number of brands of light and dark rum, as well as other less-expensive flavored and unflavored sugarcane-based liquors, such as ""aguardiente de caña"" and ""charanda"". A spirit known as ""aguardiente"", distilled from molasses and often infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America. In West Africa, and particularly in Liberia, 'cane juice' (also known as Liberian rum or simply ""CJ"" within Liberia itself) is a cheap, strong spirit distilled from sugarcane, which can be as strong as 43%"
"Nestlé launched a product that contains spices, called Nescafé Ginger & Spice. Café Touba (French for 'Touba coffee') is named for the city of Touba, Senegal (Hassaniya Arabic , 'Felicity'). The drink is traditionally consumed by the Islamic Mouride brotherhood as it came to Senegal when the brotherhood's founder, Sheikh Amadou Bamba Mbacké, returned from exile in Gabon in 1902. The drink is served during ceremonies, commemorations, and during the Grand Magal of Touba. The coffee-to- ratio is typically around 80 percent coffee to 20 percent . In recent years, consumption of has been increasing as the drink is spreading"
"duck which has been previously roasted, and then shredded, is brought to a boil in a sauce of tucupi and jambu (Acmella oleracea). Tacacá is another speciality of Amazonian cuisine, principally ""revered"" in the state of Pará. Served in a bowl made from a gourd, boiling tucupi is poured over manioc flour. A generous portion of jambu and dried shrimp complete the dish. The acidic nature of tucupi accentuates the effects of jambu, which cause the lips and mouth to tingle or feel numbness. Tucupi Tucupi is a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle. It"
"Jamaica"" has a reputation for being a mild natural diuretic. In the English-speaking Caribbean, the drink, called sorrel, is made from the calyces, and it is considered an integral part of Christmas celebrations. The Caribbean Development Company, a Trinidad and Tobago brewery, produces a ""Sorrel Shandy"" in which the tea is combined with beer. In the United States, hibiscus tea was popularized by Celestial Seasonings as ""Red Zinger"" in 1972. ""Karkadé"" ( ; , ) is served hot or chilled with ice. It is very popular in some parts of North Africa, especially in Egypt and Sudan; hibiscus from Upper"
"Southern Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions. The word ""samosa"" can be traced to the ""sanbosag"" (). The pastry name in other countries can also derive from this root, such as the crescent-shaped ""sanbusak"" or ""sanbusaj"" in the Arab world, ""sambosa"" in Afghanistan, ""somosa"" (Bengali: ) in Bengal, ""samosa"" (Urdu:) in Pakistan, ""samosa"" (Hindi:) in India, ""()"", ""samboosa"" in Tajikistan, ""Sambôsy "" in Madagascar , ""samsa"" by Turkic-speaking nations, ""sambuus"" by Somalis of Somalia, Djibouti, Somali Region of Ethiopia and North Eastern Province of Kenya, ""chamuça"""
"class and English-speaking foreigners. The pisco sour underwent several changes until Mario Bruiget, a Peruvian bartender working at Morris' Bar, created the modern Peruvian recipe of the cocktail in the latter part of the 1920s by adding Angostura bitters and egg whites to the mix. In Chile, folklorist Oreste Plath attributed the invention of the drink to Elliot Stubb, an English steward of a ship named ""Sunshine"", who allegedly mixed Key lime juice, syrup, and ice cubes to create the cocktail in a bar, in 1872, in the port city of Iquique, which at that time was part of Peru."
"Sangster's Sangster's Original Jamaica Rum Cream Liqueur is a rum and cream based liqueur produced in Jamaica. It was invented by Dr. Ian Sangster, who arrived in Jamaica in 1967 with a contract to lecture at the University of the West Indies. Sangster left teaching to create a liqueur. The ingredients are Jamaican rum blended with dairy cream and a mix of Jamaican fruits and spices. Sangster's liqueur can be compared to Baileys Irish Cream, Kahlúa coffee liqueur and Carolans Irish Cream Liqueur. During the 2003 San Francisco World Spirits Competition, a comprehensive international spirits competition, Sangster's won a gold"
"throughout the American tropics, it probably originates from the Chiapas region of Mexico or Guatemala, where ""wild"" avocados may still be found. The soft pulp of the fruit is eaten fresh or mashed into guacamole. The ancient peoples of Central America were also the first to cultivate several fruit-bearing species of ""Annona"". These include the custard-apple (""A. reticulata""), soursop (""A. muricata""), sweetsop or sugar-apple (""A. squamosa""), and the cherimoya (""A. cherimola""). Both soursop and sweetsop now are widely grown for their fruits in the Old World as well. Some members of the magnoliids have served as important food additives. Oil"
"the indigenous peoples in Brazil have Cauim, a traditional drink made since pre-Columbian times by chewing manioc so that an enzyme (amylase) present in human saliva can break down the starch into fermentable sugars; this is similar to Masato in Peru. Some beers which are made from bread, which is linked to the earliest forms of beer, are Sahti in Finland, Kvass in Russia and Ukraine, and Bouza in Sudan. Beer contains the phenolic acids 4-hydroxyphenylacetic acid, vanillic acid, caffeic acid, syringic acid, ""p""-coumaric acid, ferulic acid, and sinapic acid. Alkaline hydrolysis experiments show that most of the phenolic acids"
"for 2–3 days. The last stage of fermentation is done in a closed pressure proof bottle to produce a fizzy drink. The beverage has also inspired Coca-Cola to launch an elderflower-based drink, Fanta Shokata. The flowers of ""Sambucus nigra"" are used to produce elderflower cordial. St-Germain, a French liqueur, is made from elderflowers. Hallands Fläder, a Swedish akvavit, is flavoured with elderflowers. Despite the similarity in name, the Italian liqueur sambuca is mostly made with star anise and fennel essential oils extracted by vapor distillation. It also contains elderflower extracts with which it is flavored to add a floral note,"
"Champús Champús is a drink popular in Peru, Ecuador and southwest Colombia (Departments of Valle del Cauca, Cauca and Nariño), made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves. In Peru it is drunk warm, and apple, guanábana and quince is used instead of lulo. It is sold in the streets by a ""champusera"", a typical figure of Lima's landscape, generally Afro-Peruvian, who passes down the recipe to younger generations. In Ecuador it is prepared with maize flour, panela and green leaves"
"become naturalized on Kauai and Maui. Allspice (""P. dioica"") was encountered by Christopher Columbus on the island of Jamaica during his second voyage to the New World, and named by Diego Álvarez Chanca. It was introduced into European and Mediterranean cuisines in the 16th century. It continued to be grown primarily in Jamaica, though a few other Central American countries produced allspice in comparatively small quantities. Allspice Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of ""Pimenta dioica"", a midcanopy tree native to the Greater Antilles, southern Mexico, and"
"unique flavour. Additionally, it is highly nutritious because of its vitamin C content. It is known as ""bissap"" in West Africa, ""Gul e Khatmi"" in Urdu & Persian, ""agua de jamaica"" in Mexico and Central America (the flower being"" flor de jamaica"") and ""Orhul"" in India. Some refer to it as ""roselle"", a common name for the hibiscus flower. In Jamaica, Trinidad and many other islands in the Caribbean, the drink is known as ""sorrel"" (""Hibiscus sabdariffa""; not to be confused with ""Rumex acetosa"", a species sharing the common name ""sorrel""). In Ghana, the drink is known as ""soobolo"" in"
"may be called ""ilipta"", ""tocra"" or ""mambe"" depending on its composition. Many of these materials are salty in flavor, but there are variations. The most common base in the La Paz area of Bolivia is a product known as ""lejía dulce"" (""sweet lye""), which is made from quinoa ashes mixed with aniseed and cane sugar, forming a soft black putty with a sweet and pleasing flavor. In some places, baking soda is used under the name ""bico"". In the Sierra Nevada de Santa Marta, on the Caribbean Coast of Colombia, coca is consumed by the Kogi, Arhuaco, and Wiwa by"
"been launched in 1983. It has the taste of slightly fruity caramel. Amarula has had particular success in Brazil. Elephants enjoy eating the fruit of the marula tree. Because of the marula tree's association with elephants, the distiller has made them its symbol and supports elephant conservation efforts, co-funding the Amarula Elephant Research Programme at the University of Natal, Durban. For marketing efforts, it produces elephant-themed collectible items. Amarula Amarula is a cream liqueur from Zimbabwe. It is made with sugar, cream and the fruit of the African marula tree (""Sclerocarya birrea"") which is also locally called the ""Elephant tree"""
"was originally called araki (araq in Arabic) or rambiki (alembic in English) in Japan; ""arak"" is a generic term for a variety of distilled alcoholic drinks throughout the Middle East. Shōchū originated in Persia, spreading west to Europe and east to India, Thailand and Okinawa. Around the mid-16th century, the technique arrived in Kagoshima, where shōchū was born. The distilled alcoholic beverage in Okinawa is known as Awamori. As far as can be determined from the Japanese historical record, shōchū appears to have been made since at least as far back as the 16th century. When the missionary Francis Xavier"
"meters. ""Smilax aristolochiifolia"" is native to Mexico and Central America. Sarsaparilla is native to the Mesoamerica region, especially in Belize, El Salvador and Guatemala. In North America, sarsaparilla originates in Southern Mexico, being found primarily in the states of Tabasco, Veracruz, Yucatán, Nuevo León, Puebla, Oaxaca, and Quintana Roo. In El Salvador, sarsaparilla is located in Hacienda San Jose, Santa Ana. Its roots are extracted to be used in flavoring beverages, dairy desserts, baked goods and candies. Sarsaparilla was once a main ingredient for flavoring root beer. However, the taste of the root extract itself is sweet and bitter. ""Smilax"
"Kahlúa Kahlúa () is a coffee-flavored liqueur from Mexico. The drink contains rum, sugar, vanilla bean, and arabica coffee. Pedro Domecq began producing Kahlúa in 1936. It was named Kahlúa, meaning ""House of the Acolhua people"" in the Veracruz Nahuatl language spoken before the Spanish Conquest. ""Kahlúa"" was Hispanicized as ""Ulúa"", forming the name of the modern San Juan de Ulúa fortress. The company merged in 1994 with Allied Lyons to become Allied Domecq. In turn, that company was partially acquired in 2005 by Pernod Ricard, the largest spirits distributor in the world since its merger with the Swedish Vin"
"market for cassava produced in Vietnam and Thailand. Over 60 percent of cassava production in China is concentrated in a single province, Guangxi, averaging over seven million tonnes annually. Alcoholic beverages made from cassava include cauim and tiquira (Brazil), kasiri (Guyana, Suriname), impala (Mozambique), masato (Peruvian Amazonia chicha), parakari or kari (Guyana), nihamanchi (South America) also known as nijimanche (Ecuador and Peru), ö döi (chicha de yuca, Ngäbe-Bugle, Panama), sakurá (Brazil, Suriname), tarul ko jaarh (Darjeeling, Sikkim, India). Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance. Cassava must be cooked properly"
"medal against these liqueurs. The liqueur has an alcohol content at 17% alcohol by volume. Sangster's Sangster's Original Jamaica Rum Cream Liqueur is a rum and cream based liqueur produced in Jamaica. It was invented by Dr. Ian Sangster, who arrived in Jamaica in 1967 with a contract to lecture at the University of the West Indies. Sangster left teaching to create a liqueur. The ingredients are Jamaican rum blended with dairy cream and a mix of Jamaican fruits and spices. Sangster's liqueur can be compared to Baileys Irish Cream, Kahlúa coffee liqueur and Carolans Irish Cream Liqueur. During the"
"Salty liquorice Salty liquorice, salmiak liquorice or salmiac liquorice, is a variety of liquorice flavoured with the ingredient ""salmiak salt"" (sal ammoniac; ammonium chloride), and is a common confectionery found in the Nordic countries, Benelux, and northern Germany. Salmiak salt gives salty liquorice an astringent, salty taste (hence the name), which has been described as ""tongue-numbing"" and ""almost-stinging"". Anise oil can also be an additional main ingredient in salty liquorice. Salty liquorice is an acquired taste and people not familiar with the taste of salmiak salt (sal ammoniac; ammonium chloride) might find it physically intense and distasteful. Extra salty liquorice"