Galliano Black Sambuca

The base recipe uses rare star anise from South China and North Vietnam, together with Mediterranean aniseed, fennel and a touch of mint. The result is aniseed and liquorice on the nose and palate, with a mild black pepper spice that carries into the finish. It is softer and more restrained than many sambucas.

Galliano's own serve is 30ml neat in an after-dinner glass, set beside a hot espresso or poured into the coffee itself. For something longer, pour a measure into a warmed glass, fill with freshly brewed coffee, then top with whipped cream and a dusting of nutmeg or cinnamon.