2006-11-29 13:04:15 · 5 answers · asked by johnstojko 1 in Food & Drink ➔ Beer, Wine & Spirits
Sambuca is infused with a good number of botanicals, most noticeable is anise. Its high alcohol content dissolves essential oils from the herbs and it remains a clear solution. Adding water reduces the alcohol percentage and causes the oils to essentially un-dissolve from the alcohol and become suspended in the diluted alcohol. Coming out of solution like this makes the oils visible and renders the liquid translucent where it was clear before.
2006-11-29 18:09:31 · answer #1 · answered by Trid 6 · 1⤊ 0⤋
This also happens when ouzo, pernod and absinthe are mixed with water, for the reason clearly given above...
2006-11-30 05:50:09 · answer #2 · answered by Alyosha 4 · 0⤊ 0⤋
johnstojko Your big news here...
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2006-11-29 21:19:39 · answer #3 · answered by mug p 1 · 0⤊ 0⤋
sausages
2006-12-03 11:38:41 · answer #4 · answered by Anonymous · 0⤊ 0⤋
IT'S A CHEMICAL REACTION..
2006-11-29 21:11:14 · answer #5 · answered by Anonymous · 0⤊ 0⤋