The MagpieCocktail recipe
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Method
How to make a The Magpie
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- Pour the black sambuca into large shot glass
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- Then shake the clear sambuca with one or two ice cubes until it has gone white
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- Pour the white sambuca down a bar spoon so it layers on top of the black sambuca, and serve
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FAQ's
What is the difference between Sambuca and Black Sambuca?
Sambuca and Black Sambuca are both Italian anise-flavoured liqueurs, but the main difference lies in their color and slight taste variations. Classic Sambuca is transparent, while Black Sambuca has a deep, dark color, often a result of added licorice extract which gives it a more pronounced licorice flavor compared to the slightly sweeter and lighter profile of traditional Sambuca.
Why is it important to serve The Magpie cold?
Serving The Magpie cold is crucial as it enhances the smoothness of the drink and tempers the strong aniseed flavour, making it more palatable. The cold temperature also provides a refreshing contrast to the intense flavors from both types of Sambuca, making it an invigorating shot.
What is the best way to enjoy The Magpie?
The best way to enjoy The Magpie is to serve it in a shot glass, well-chilled. Before taking the shot, you might want to inhale deeply to appreciate the aromatic aniseed scent, then consume in one go for a full-flavored experience. This drink is ideally enjoyed as a bold start or finish to an evening.
How does the alcohol content of The Magpie compare to other cocktails?
With an alcohol content of 38%, The Magpie is on the higher end of the spectrum in terms of strength compared to most classic cocktails, which often range between 20% to 30% alcohol by volume. Its high alcohol content is due to the exclusive use of Sambuca, making it a potent and warming choice.
Are there any variations to The Magpie for a different taste experience?
For a different take on The Magpie, you could experiment with layering the two types of Sambuca instead of shaking them together, creating a visually appealing shot. Additionally, adding a few coffee beans as garnish not only introduces a new flavor profile but also plays into the traditional serving suggestion of Sambuca. Another variation could involve using a flavored Sambuca, like raspberry or orange, to introduce fruit notes to the cocktail.
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