I knew I ran the risk of sounding snotty, but you did say you wanted the info, so I provided it (and also said, have it anyway you want). Alcohol is a dilutant, among other things, and ending a heavy meal with some potent alcohol, like cognac, helps your stomach break down the food, to an extent.
Myself, I have claret with fish, because I find that white wines need to be on the pricey side to be drinkable, whereas clarets can be really inexpensive and still quite good, so even though I’m somewhat of a tradionalist, I’m not a purist for many things. A lot of the people from the countries where these things are made, are food nazis, though. A frenchman will drink an infinite amount of pastis before a meal, but never after, he’ll switch to mixed drinks. A Spaniard will not drink beer after dinner (kinda makes sense, 'cause it’s heavy), and will certainly frown on anyone who orders bread with pasta.
I knopw, I know, a broad brush indeed. I’m sure there are Italians who have Sambuca on the rocks in a tumbler with chunks of canned peach.
There does seem to be a sambuca fad going on though. A few years ago, all the trendy hipsters were trying to down grappa and claiming (while clenching their jaws) that this was the real stuff, none of that pedestrian shit Joe Average was drinking.
Actually, there is a reason that one might light sambuca briefly and then extinguish before drinking. When sambuca is warmed it changes the viscosity of the drink, making it less syrupy and sweet. When the coffee beans are present it also serves to release oils from the beans changing the flavor. I have also heard rumors that there is significance to the 3 beans, but the exact meaning seems to change from person to person when I have asked. I have heard several including the father, the son, and the holy ghost, or life, love and happiness, or health, wealth and prosperity.
Umm…a friend of mine was inspired by your post and decided to do just that, and isn’t sure what the big deal is. Granted, it was the Spanish stuff, because…ummm…he didn’t have any of the strong Czech stuff handy.
Ouzo with ice water or (my preference) Pernod (a type of Pastis) with ice water is one of several perfect summer drinks (up there with gin and tonics and mojitos). I’m not a huge fan of black licorice, but in unsweetened drinks in the context of the hot sun, it’s refreshing, satisfying, and oh so civilized. I usually go one part Pernod to four or five parts ice water.
Here’s a tip - the perfect hot summer afternoon meal consists of ouzo with ice water, small slices of Bulgarian feta cheese, and watermellon cubes. Pure Mediterranian decadence.
It’s definitely not a hipster thing. Buca is my family’s favorite after dinner drink, and I can recall my dad sipping Sambuca from a brandy snifter with coffee beans floating in it more 20 years ago.
Peaches? Ugh.
funny thing–I don’t like black licorice at all, either! But there is something about the astringent quality to Sambucca that I really like–I am not a big drinker (by any means), but the “fiery” aspects of most alcohol is distasteful to me. I used to drink rum, but that got old and also, too sweet. Gin–well, I once got so loaded on gin as a teen, that even the smell of juniper berries makes me nauseated now.
Sambucca just seems to combine the right amount of “kick” with a pleasing taste-it doesn’t taste like alcohol to me (?). I am not about to chew on the coffee beans–plenty of flavor just in the liquid.
I will try it this summer for sure. That sounds like a wonderful meal.
Enlighten me–is Pernod like Sambucca? (could I really be cool for once in my life and go to Paris and order a Pernod? My mind boggles–I drank house white the whole time I was there last!).
Still not warming up to ouzo…can someone help by describing its flavor in regards to Sambucca?
And Gaspode --thankee for the nice response. I wasn’t hungover, just snarky. Better now…hubby liked the surprise after all that.
Here’s an info page on sambuca and one on ouzo. The short answer regarding the difference is that ouzo is like buca on steriods, IMHO. Get a good bottle of each and experiment with different foods and drinks.
