This cocktail is a fairly old cocktail in my career, so it's simple to make.
It's not on the menu now. But It's a memorable cocktail for me.
The anise scent is not familiar to Japanese people, but I love it.
Black sambuca is an Italian liqueur that isn't popular even at bars in Japan, but I think that, to Japanese, it's easier to drink than normal sambuca, but it's been my favorite it so I'm I have been using it for long time.
I first started working at an Italian restaurant, and I also traveled around Italy for about 3 months, so I have an attachment to Italy.
The reason that I started working at a bar was actually in Italy...
So, I made this cocktail by combining Italian ingredients such as sambuca and balsamic vinegar with Japanese ingredients such as shiso and plum wine.
When I make an egg white cocktail, I often use egg white divided by water.
Depending on your preference, you can use egg white straight or divided by water, so either one is fine.
#black sambuca ####