Talk:Sambuca

Changes
Removed "Nice" from bottom of article in "Flaming Sambuca" —Preceding unsigned comment added by 81.79.206.251 (talk) 18:00, 26 September 2007 (UTC)

The Elderberry connection
I see the Elderberry is "Sambucus Nigra". Is there any connection with Sambuca? --Slashme 12:45, 15 March 2006 (UTC)

OK, I googled it, and yes, it is made with Elderberries. --Slashme 07:22, 16 March 2006 (UTC)

I doubt it. The German wiki claims the opposite is true. Additionally, there is no mention of elderberries on the Sambuca bottle in front of me.85.182.3.182 02:04, 6 May 2006 (UTC)

Sambuca is flavoured with anis and elderberries. This is where the name derives from, despite what the German Wikipedia says.87.80.176.28 14:42, 9 August 2007 (UTC)

Molinari Italia and Luxardo claim that Sambuca is not related to Sambucus (elderberry or elderflower); however, numerous gastronomical sources (via Google search) suggest that Sambuca is flavored with anise and elderberry (see Oxford and Barron's citations at Answers.com). There are numerous references to Luxardo's Sambuca dei Cesari being flavored with Paduan elderberries , one source even suggesting the elderberries come from Luxardo's orchards.96.26.252.239 (talk) 19:10, 23 March 2008 (UTC)

Ok, so the ingredients section of the article states that the name is definitely NOT related to Elderberry, but the history section makes it seem like it might be. Should the ingredients section be edited to reflect the uncertainty? Nanobri (talk) 03:21, 7 February 2012 (UTC)

Citation 4, of the Molinari article via the Wayback machine, does not actually say that the original liqueur by Luigi Manzi had anything to do with Elderberries. The statement on this in the article is incorrect. Hammerquill (talk) 01:07, 23 August 2020 (UTC)

The beans
The Dutch wikipedia says the beans stand for health, wealth and luck. Which one is true? Yorian 22:15, 3 August 2006 (UTC)

Photograph requested
Edward 12:09, 30 November 2006 (UTC)
 * Photo has been added. Geoff  TC 20:44, 9 May 2009 (UTC)

Flaming Sambuca: other ( more dangerous version; for Daredevils only.) )
dry your lips at first. Poor shotglass in mouth and dry lips again. Hold your head back and open your mouth with the sambuca still in your mouth. hold your head back far enough so you look at the ceiling. Now light the sambuca with a lighter and let it flame in your mouth, when it becomes to warm just close your mouth and nothing bad happens. It looks awesome in a pub, surely if it is a bit dark. ( posted by Jens from belgium.) —The preceding unsigned comment was added by 84.193.190.138 (talk) 19:49, 16 January 2007 (UTC). I definately saw that a few weeks ago. Looked pretty cool, but I didn't know it was Sambuca. 69.255.38.193 00:39, 28 June 2007 (UTC)


 * A fairly common practice in the UK is to place one's hand firmly on top of the blazing Sambuca glass, thus simultaneously extinguishing it and causing it to adhere to the palm by suction as it suddenly cools. It is then raised and lowed several times before being detached and drunk. Not sure if this is widespread elsewhere. (Also can't really see the point in reducing the alcohol content of a drink that's perfectly pleasant as it is.) Sjwells53 (talk) 15:49, 29 March 2011 (UTC)


 * The label of the bottle shown in the article says it is 40% ABV. That seems too low to light on fire. Is something added to it? Is there a higher-proof version? —⁠ ⁠BarrelProof (talk) 03:17, 15 December 2022 (UTC)


 * Flammability is determined by a presence of sufficient ethanol vapor to be ignitable. The flashpoint is defined as the lowest temperature that a substance will ignite in air when exposed to a flame. The flashpoint of 50° (100 Proof) ethanol is 24°C (75°F), which renders it fairly easy to ignite. The flashpoint of 40° (80 Proof) ethanol is 26°C (79°F), generally just flammable at room temperature when put to a flame, which explains why inexpensive brandy and strong cordials (e.g. sambuca) can be applied flambé for culinary purposes. Spirits of lesser strength are also ignitable, but only if sufficiently preheated to evolve enough ethanol vapor to support ignition. For example, a 20° (40 Proof) spirit can be ignited if first warmed to 36°C (97°F).Vapeur (talk) 13:27, 15 December 2022 (UTC)
 * Thank you Vapeur! As further clarification, there is both the flash point and the fire point, and I believe here we would be talking about the fire point. Apparently the fire point is typically "about 10 °C higher than the flash point", according to the Wikipedia article on that subject. Thank you for pointing out that pre-warming the liquid could be a factor. I have looked at quite a few online sources that discuss the flaming drink, and have not noticed any of them mentioning that! I also confirmed that 38–42 % ABV is typical, and have found no sources mentioning the use of a higher proof version. Some of them describe putting the Sambuca in a snifter and rotating the snifter to increase the vaporization. —⁠ ⁠BarrelProof (talk) 15:22, 15 December 2022 (UTC)

General clean-up
I added data from it.wiki, removing some parts that sounded like spam. Moreover, I have removed the box about cocktails because Sambuca is not a cocktail, but a liquor. Alessio Damato (Talk) 13:54, 16 June 2007 (UTC)

Trey Hatcher
I cannot find a reference to the Hatcher drink nor a person named Trey Hatcher. Can someone please provide a reference. Otherwise it should be removed. --Zippy1981 (talk) 18:51, 22 December 2007 (UTC)

Coffee Beans
I want to change this. Everyone knows the Italian tradition of putting three beans in the glass is to reference the holy trinity. Surfbruddah (talk) 19:47, 11 April 2008 (UTC)

“sambuchelli”

 * THE INVENTOR OF THE SAMBUCA IS FROM CASAMICCIOLA SEGUENDO ULISSE - casamicciola terme - The inventor of the Sambuca (Elderberry liqueur) was Luigi Manzi from Casamicciola. Son of the owner of the "Thermal baths Manzi", Luigi was an industrial patriot, who sent cassettes of liqueur in exchange for revolutionary brochures that inflamed the heart of the honest people. He married the revolutionary cause to make Italy free and independent; therefore he financed Mazzini, the regal Government of Sardinia, the exiled Neapolitans in London and Joseph Garibaldi. He derived the name of the liqueur from the “sambuchelli”, the seller of water that went in the fields to quench the thirst of the farmers bringing them water and anise. —Preceding unsigned comment added by 114.76.100.121 (talk) 07:57, 14 December 2008 (UTC)

disambig.
There needs to be a disambig. page, since there are at least two other sambucas. Kdammers (talk) 02:27, 15 March 2009 (UTC)
 * With just 2 we can do it in a hatnote - will do. PamD (talk) 22:52, 8 April 2009 (UTC)
 * But there are more, so a dab page is needed - will do. You could have done it yourself! PamD (talk) 23:06, 8 April 2009 (UTC)

commericalization date
"started at the end of 1800 in Civitavecchia " - Should this actually be "then end of the nineteenth century" (or "1800s")? i don't know any-thing about this subject, but it seems unlikely, given the text, that it can be dated to a narrow time-frame of less than a year (in 1800) - even though there's no ref. Kdammers (talk) 12:58, 16 March 2009 (UTC)

"Pure alcohol"?
Current version says "the oils are added to pure alcohol" — what alcohol? Surely it's going to be some sort of spirit, none of which are particularly pure (vodka comes to mind). ⇌Elektron 00:17, 3 February 2010 (UTC)

Copyedit
I've copyedited for grammar and requested citations for some of the claims. I've also completely removed the Serving section, as it's nothing more than a "how-to" guide and not appropriate in style. Most of the section's claim are unsourced, and the sources which are included are either from blog-type sites or dead links ~dom Kaos~ (talk) 15:42, 27 February 2012 (UTC)

On deleting the serving section
Why is the serving section repeatedly deleted? I've been put in an edit war with someone who wants censorship on the entry.


 * It is simplistic to think that every time someone removes text they do it for reasons of censorship. Is there not some other valid reason you can think of for removing text, other than censorship? For example, how about dead links, invalid/unreliable sources, spam links etc? This is what happened in this edit. Another editor, not I, removed all this stuff for copy-editing purposes due to dead links, unreliable sources and possible copyright violations. Now you want to restore all this unreliable information. Δρ.Κ. λόγοςπράξις 03:04, 5 April 2012 (UTC)

External links modified
Hello fellow Wikipedians,

I have just added archive links to 1 one external link on Sambuca. Please take a moment to review my edit. If necessary, add after the link to keep me from modifying it. Alternatively, you can add to keep me off the page altogether. I made the following changes:
 * Added archive https://web.archive.org/20110930222913/http://www.molinari.it/english/lasambuca.html to http://www.molinari.it/english/lasambuca.html

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Cheers. —cyberbot II  Talk to my owner :Online 17:15, 27 August 2015 (UTC)

cultural relevance
I’d like to discuss options for cultural relevance of this drink. It’s portrayal. — Preceding unsigned comment added by 122.199.26.110 (talk) 09:12, 4 October 2023 (UTC)
 * Go right a head - start the discussion. 182.239.152.216 (talk) 01:02, 22 December 2023 (UTC)

Black sambuca
Black sambuca is being produced by a number of distillers and warrants a mention. I believe the difference is simply elderberry flowers added to the brew. 182.239.152.216 (talk) 01:04, 22 December 2023 (UTC)


 * It cannot be the white elderflowers, but rather an extract of ripe European elderberry Sambucus nigra that produces a dark color allegedly used by Romana, Galliano, etc. As this is an unregulated practice however, the color could be further darkened to black with anything, including artificial dyes. Vapeur (talk) 00:14, 23 December 2023 (UTC)


 * Whatever the process, I think that black sambuca needs to be mentioned in this article. 182.239.148.133 (talk) 03:02, 26 December 2023 (UTC)