The skillful balance of the recipe enhances the star anise note, making the liqueur full-bodied and round.

When water is added to Sambuca, it acquires a milky appearance, which is called the "anethole effect" present in the anis.

Sambuca can also be served plain or with ice.
This liqueur goes well with coffee, and can be taken after coffee (ammazzacaffè) or mixed with unsweetened coffee (caffè corretto).
It can also be served with some coffee beans (con la mosca), which can be flambéed inside the cup where the drink is served.