Friday, January 23, 2015

Flaming Sambuca at the Kiwi Bar, Riga, Latvia - 19th January, 2015 Sambuca is an Italian anise-flavoured, usually colourless, liqueur, to read more about it, click here: . Please forgive this slight detraction from the usual type of film that I upload, but I found this to be quite novel, and I wanted to share it with others. On a recent visit to Riga in my favourite bar, the Kiwi Bar, Sambuca is served in an innovative way. I've had a flaming Sambuca before but not in this way. The drink is prepared as follows: 1. Sambuca is poured into a brandy type glass. 2. Three coffee beans are added to the Sambuca (these stand for faith, hope and charity). 3. The brandy glass is balanced on its side on a tumbler. 4. The Sambuca is ignited with a cigarette lighter or match, and the brandy glass is rotated so the flame coats the whole of the inside of the rotating glass. 5. After 20 seconds, the brandy glass is lifted and the Sambuca is poured into a tumbler, the brandy glass is there placed into the tumbler to create a vacuum, and extinguish the flame. 6. The brandy glass is placed upside down on the bar, and a straw underneath it, which is then inhaled to get a 'hit' of the Sambuca fumes. 7. The Sambuca is then 'shotted'! I found this an entertaining and novel way to serve the drink. To visit the Kiwi Bar website, click here: . To see a film of Riga, click here: . To see a film of nearby St. Peter's Church, click here: . If you liked this film there are many more like it on my YouTube channel, which can be found at . Please do check out my channel and subscribe to my videos by clicking the red subscribe button. You can also find my travel films and photography updates on the following: Facebook: please like my Facebook page; WordPress: please follow my blog by clicking the +Follow link; Tumblr: please follow my blog by clicking the +Follow button; Blogger: please follow my blog by bookmarking the page; Google+ just add +stuartmoss ; and You can follow my travels on Twitter @mosstraveltv or by visiting .

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