“Starting today, no more sambuca.“
With those five words, an era ended. Namely, an era in which virtually every visit to Fubar ended up with owner Kevin Zhang walking over with a grin on his face and a tray of Sambuca shots in his hand. That pungent liquid, those crunchy coffee beans, the sticky texture. I enjoy the occasional shot but it didn’t always go so well with my martini or Hendrick’s tonic or need for a clear head the next morning.
But a few days ago, like a white flag after a contested battle, came those words, “No more Sambuca.” And a visit that night found it to be true. Unfortunately, it looks like he simply switched to tequila.
By the way, the mulled wine is back at Fubar.
(Note: I could be wrong but I think a defining moment in the sambuca war came when a group of us came in a few weeks ago and shared shots of “homemade baijiu“. Always remember, baijiu can be a transformative beverage.)