Quote:
Originally Posted by entwisi
pour sambuca, add i coffee bean, light with lighter, leave for 5 mins so teh coffee gets into the sambuca, sip gently after blowing the light out being careful to not burn your lips on teh glass
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MMMM -My favourite liquer - with the coffee beans it is named Sambuca con Mosca which translated means 'with flies'. There are many continental liquers based on aniseed but this is by far the smoothest.