Molinari Sambuca Extra 50cl

Every Italian dinner has an ending, and in a lot of them it's a small glass of Sambuca. Molinari is the one Italians actually reach for — the market leader at home and the best-selling Sambuca in the world, made in Rome since 1945.

The "Extra" in the name is a legal designation, not marketing: it means a higher concentration of star anise oil than ordinary Sambuca allows, which is exactly what gives Molinari its backbone. Built around pure star anise, sugar and a guarded blend of botanicals, it's bottled at 40%. That's stronger than most people expect from something this sweet, and it's part of why it works — the alcohol keeps the sugar in check.

The nose is all clean, cooling star anise with a herbal lift. The palate is thick and almost velvety, with bold aniseed and liquorice up front, a bright thread of citrus and mint, and a sweetness that never turns cloying. It finishes long and smooth, leaving that faint aromatic tingle on the tongue that tells you the anise oil is the real thing. Love it or hate it, aniseed is unmistakable — and this is a very good version of it.

Keep a bottle in the freezer for the end of a long, good meal.

How to Serve

The classic is con la mosca — "with the fly" — served neat in a small glass with three roasted coffee beans floating on top, one each for health, happiness and prosperity. Serve it chilled from the freezer, or over ice on a warm evening. It also lifts an espresso poured over the top, and works in aniseed-forward cocktails.

Where to Drink It

Boisdale, for a digestif after a big dinner. Scott's in Mayfair, to close a long lunch. Brat in Shoreditch, alongside the last of the wine.

Food Pairings

It's a digestivo first and foremost — sip it after dinner rather than with it. Lovely alongside biscotti or almond cantucci, or poured over vanilla gelato for an instant pudding.