In 1945, the Italian Angelo Molinari invented the herbal liqueur Molinari Sambuca Extra. The big breakthrough came in the 1950’s, when the cafés around Rome started serving the herbal liqueur alongside three roasted coffee beans.
Today there are without a doubt still many people who associate Sambuca with ‘Con tre mosce’, a process where the beverage is heated and left to burn for a short while before being served with the three coffee beans inside it.
This was something that was done in the 1950’s, with the sole aim to enhance the exciting aromas in the best possible way. Today Molinari is the single largest purchaser of star anise, the main spice in this unique beverage.
Brand Manager Spirits
+46 708 62 78 51