Cocktails, Mixed Drinks & Recipes using Sambuca
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Flaming Lamborghini
1 Ounce Sambuca
1 Ounce Mexican Coffee
1 Ounce Irish Cream Liqueur
1 Ounce Blue Curacao
Pour the Sambuca and Mexican Coffee into a stemmed cocktail glass and have both the blue curacao and Baileys in seperate> shot glasses either side. Now set fire to the mixture in the cocktail glass and as the drinker starts to drink the concoction from the bottom up through a straw. Put out the fire with the contents of the other two glasses.
This one should really be drunk in one. Make sure you don't melt the straw on the way in and don't leave the thing flaming too long. Be Careful.
Equal parts of Sambuca and Irish Cream Liqueur
Layer in a Shot or Pony glass
Oysters with Sambuca & Spinach
1 pound fresh spinach, stems removed and washed, or 1 10 ounce package frozen spinach, defrosted
2 tablespoons butter
2 tablespoons chopped onion
1 tablespoon chopped fresh basil or parsley
2 tablespoon Sambuca
1/4 cup heavy cream
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 cup soft bread crumbs
2 tablespoons grated Parmesan cheese
16 oysters, scrubbed and shucked;
half the shells reserved
Rock Salt
Preheat oven to 475 degrees. Cook fresh spinach, with water that clings to leaves, in a medium saucepan over medium heat 2 to 3 minutes, or until limp. Drain in colander. When cool enough to handle, squeeze to remove as much liquid as possible, or, drain defrosted spinach in colander and squeeze dry. Chop fine. In a small frying pan, melt butter over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add spinach and basil and cook, stirring 2 minutes. Add Sambuca, cream, nutmeg, and salt. Cook 2 minutes, or until thick and bubbly. Spoon spinach mixture over oysters. Sprinkle bread crumbs and Parmesan cheese on top; press gently to help adhere. Place oysters on a bed of rock salt in a baking pan. Bake 7 to 8 minutes, or until oysters are plump and juicy and crumbs begin to brown.