Sambuca

[1][2] The oils are added to pure alcohol, a concentrated solution of sugar, and other flavours.

[3] The word sambuca was first used as the name of another elderberry liquor that was created in Civitavecchia around 1850 by Luigi Manzi.

It may also be served on the rocks or with water, resulting in the ouzo effect from the anethole in the anise.

Likewise, a shot with one coffee bean, called con la mosca, (Italian: "with the fly"), is as common.

[3][6] The shot may be ignited to toast the coffee beans with the flame extinguished immediately before drinking.