Cocktail & Other Recipes By Spirit Other Cocktails

Anaïs Nin

Anais Nin cocktail
Image: / Tim Nusog

“Sambuca has a natural affinity with dairy,” says Cory Elmi, the general manager at MilkBoy in Philadelphia. “Try it on ice cream or mix it in a milkshake.” In this drink, he shakes the anise-flavored liqueur with creme de banana liqueur and half-and-half and tops it with coffee (iced or hot), a dollop of whipped cream and a drizzle of the liqueur for a sweet yet intriguingly complex caffeinated treat

Elmi thinks the biggest misconception about sambuca is that it’s viewed as cloyingly sweet and overpowering but says the right amount needs to be used in the right way. “Sambuca is a great addition to anyone’s liquor shelf,” he says. “It’s just sometimes pigeonholed and underutilized.” 


  • 1 ounce creme de banane liqueur (such as Giffard)

  • 1 ounce sambuca

  • 1 ounce half-and-half

  • 3-4 ounces coffee (iced or hot)

  • Garnish: whipped cream

  • Garnish: drizzle of sambuca


  1. Add all ingredients except the coffee into a shaker with ice and shake until well-chilled.

  2. Strain into a pint glass over fresh ice.

  3. Top with the coffee.

  4. Garnish with whipped cream and a drizzle of sambuca.