Luxardo sambuca launches Pear and Cola to the UK

31 January, 2012

Luxardo has added to its range of flavoured sambucas with the launch of Pear and Cola variants to the UK market.

The new products, which will eventually roll out to other international markets, are available to the on and off-trade for a guide price of £16-£19 per 70cl bottle.

The additions join the Italian liqueur’s existing flavoured range that includes Cinnamon, Coffee, Spiced Apple, Cranberry, Chilli and Spices, Pomegranate, Cream Liqueur and Raspberry.

The 38% abv Luxardo Pear and Luxardo Cola will be promoted in the UK by Cellar Trends with an emphasis on serves such as chilled shots, layered cocktail shots – named ‘shotails’- and ‘simple’ long mixed drinks.

Craig Chapman, brand manager for Luxardo at Cellar Trends said: “Luxardo Sambuca has a quality and depth of flavour which is noticeable even when mixed in long drinks and cocktails. Few other liqueurs work so well across shot-style serves through to long drinks.

“Our bold new Pear and Cola add excitement to our existing sambuca range. They are distinct from many other flavoured sambucas because they are premium, full-strength products and can generate stronger margins.

“The taste and usage is very different from the lower abv products which fall outside EU regulations for sambuca and often fail on flavour for fans of authentic sambuca.”

Stefan Ravalli, head bartender at Shaker & Company bar in London, has created the cocktail Luxardo Pear Tree.


20ml Luxardo Pear sambuca

20ml Cognac

20ml Yellow Chartreuse

20ml Pineapple juice

20ml Fresh lime juice

1 Black cardamom pod

A drop of rosewater

Shake with ice and strain into a coupe glass.

Digital Edition

Drinks International digital edition is available ahead of the printed magazine. Don’t miss out, make sure you subscribe today to access the digital edition and all archived editions of Drinks International as part of your subscription.


La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.