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Panna Stellata
Proof that sambuca can behave itself. Coffee leads, bourbon lends backbone, while anise threads throughout, beneath a soft cream cap and lingering dark...
Heidi Della Pesca
15th August at 02:57
This one began with a dusty bottle of sambuca and a question: what happens if we stop treating sambuca as the main event and let it behave as a modifier? Turns out, very good things. The ⅜ oz is intentional — enough for a beautiful thread of anise beneath the coffee without taking over. And go gently with the cream: thin and fluid is the trick. Hope someone gives Stella a spin!