Romana Black Sambuca

Romana Black Sambuca is an anise-flavored Italian-style liqueur with a deep black color, and it works as both a sipping liqueur and a cocktail ingredient. Black sambuca in general gets its dark color from added coloring or from botanical extracts. The flavor is the same star anise and licorice base as clear sambuca. The color is a visual difference, not a different taste. The brand's details don't list an ABV, a flavor breakdown or an origin, so what follows describes how this style usually behaves. Expect a dominant anise and licorice note on the nose and palate, usually with a sweet, syrupy body and a warm, slightly cooling finish. Sambuca is among the sweeter liqueurs in the anise family. The sugar softens the anise, but the flavor stays strong, so a small pour goes a long way. Drinkers who dislike licorice will find this firmly in that camp, while fans of absinthe, pastis or ouzo tend to find it a gentler, rounder relative. The traditional Italian way to serve sambuca is "con la mosca," a small pour in a short glass or snifter with three coffee beans floated on top, meant to stand for health, happiness and prosperity. Because the spirit is sweet and aromatic, it also suits the end of a meal, where it can follow espresso or stand in for dessert. Served neat at room temperature, the anise aroma is at its fullest. Chilled, or poured over ice, it turns thicker and slightly less aromatic. A splash of cold water or soda turns the liquid cloudy, as with other anise spirits, and stretches the pour into a longer, lighter drink. As a mixer, it's most useful in small amounts. A short measure in an espresso adds sweetness and anise without extra sugar, a common move in Italian-style coffee drinks. It also works as the base of a layered shot, where its density keeps it at the bottom under a lighter spirit or cream liqueur. The black color gives shooters and layered drinks a strong visual contrast. Another use is as a modifier in a cocktail, where a teaspoon or a rinse of the glass adds licorice character in the manner of absinthe in a Sazerac. The spirit goes well with dark chocolate, biscotti, almond pastries and citrus peel, all of which cut the sweetness and anise.