Nothing will put a little fire in your belly like a little fire in your belly. Disclaimer: allow the flames to die out before drinking and maybe wear oven mitts.
Sambuca on the Fly
- 2 ounces Sambuca
- 3 espresso or dark roast coffee beans
- a match and nimble fingers
There are two schools of thought for how to make this drink. Some people soak the espresso beans in boiling water for a few minutes and then add them to the Sambuca. I prefer adding the beans to the Sambuca and then lighting it on fire. Let the flames go for about 15 seconds then blow out the drink and enjoy. The reason why some people soak the beans instead is to keep from burning any alcohol out of the liquor. I think the flames make the espresso beans taste better and let’s be honest, flaming drinks are just cool.
This may be one of my favorite warming drinks, but the last time we posted a recipe starring this anise flavored liquor we learned quite a few of our readers aren’t fans. So we decided to share some winning cocktails from other sites as well, all in lovely autumn colors or aromas.
Some of our recent favorites: The fizzy citrus and rosemary martini over at Wholesome Cook; the apple cider martini over at The Cultural Dish; the sophisticated and not at all green appletini over at Things We Make; the spiked apple crisp shooters over at Vintagebrocante (technically not a drink, but it has shooter in the title and alcohol in the whipped cream so who cares?); the cinnamon toast cocktail over at The Slow Roasted Italian; the honeycomb cocktail over at Teresa Blackburn’s “Food on Fifth” Blog (Hey, Linda pay attention it features limoncello!); and speaking of Linda over at Savoring Every Bite, check out her pumpkin spice lattes. What’s that you say? There’s no liquor in the recipe. Well that can be remedied! We think she’d approve.