Sambuca

In 1945, Angelo Molinari experimented with blending herbal infusions, wines, and spirits, which led to the creation of a new anise-based liqueur made with herbs. He founded a company to produce this new drink in the small town of Civitavecchia, north of Rome. Angelo’s family — his brothers Mafaldo, Marcello, and Antonio, and later his nephews, especially Mario — successfully promoted the liqueur Molinari Sambuca Extra, making it the leading brand on the Italian Sambuca market.
Traditionally, the Italian way of serving it is sambuca con mosca (“with flies”): the drink is served with three coffee beans floating in the glass, symbolizing happiness, health, and wealth.