Sambuca The oils are added to pure alcohol, a concentrated solution of sugar, and other flavouring. The "Oxford English Dictionary" states that the term comes from the Latin word "sambucus", meaning "elderberry". The Greek word "Sambuca" was first used as the name of another elderberry liquor that was created in Civitavecchia about 130 years ago. The first commercial version of such a drink started at the end of 1800 in Civitavecchia, where Luigi Manzi sold "Sambuca Manzi". In 1945, soon after the end of Second World War, commendatore Angelo Molinari started producing "Sambuca Extra Molinari", which helped popularise Sambuca throughout Italy.
Xtabentún (liqueur) they would introduce the fluid into their systems using enemas which caused the substance to be directly absorbed into the bloodstream and result in much higher levels of intoxication. It is usually served straight, cold, or with ice and honey. It can also be served with coffee, or with one shot of tequila and an equal part "xtabentún", creating a drink called "Mayan coffee." Adding half a lime makes a "Maya margarita". When mixed with wine, it is called "olhombre" which means "clashing" in Yukatek ("Màaya t'àan"). Xtabentún (liqueur) Xtabentún is an anise liqueur made in Mexico's Yucatán region from