Very good coffee liquor for the money.
Take 2 oz of Sabra, 6 oz of hot coffee, and sweeten with real honey. As an option, add a shot of whiskey (Canadian club). Serve hot.
Sabra was developed and introduced in 1963 by Edgar Bronfman, Sr., the head of Seagram, to be an identifiably Israeli liqueur. Its name is a term used affectionately to describe a native-born Israeli Jew, a term derived from the Hebrew name of a prickly pear cactus that grows in Israel. The original liqueur was made from this cactus fruit, but did not succeed and was quickly changed to the successful chocolate-orange product. There are now three Sabra liqueurs, all produced by Carmel Winery, and all are kosher and kosher for Passover. The newer products are Sabra Coffee liqueur, launched in 1985, and Grand Sabra, an orange-flavored brandy, launched in 2006. The Sabra bottle design is based on a 2,000-year-old Phoenician wine flask found in a Tel Aviv museum.
Most usually used to make a Black Russian cocktail. Excellent when added to chocolate desserts. Serve on its own, or on the rocks (with ice). Popular also with Cola or as part of a chilled liqueur coffee