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An ideal sambuca (like this one) is not unlike a pastis, only dialing the anise back just a skosh whilst upping the syrupy, treacly mouthfeel. As such sambuca won't louche quite as dramatically in water as ouzo or pastis, but at a lower proof it's ready for sipping: in the Italian fashion with espresso beans floated atop it; or, reversing that, adding to coffee and making a caffè corretto.