Sol y Sombra (Sun and Shade)
Ingredients
- 2 oz BarSol Mosto Verde Italia Pisco
- 1⁄2 oz Joseph Cartron Double Crème de Cassis de Bourgogne
- 1⁄4 oz Lime juice
- 2 1⁄2 oz Ginger ale
Method
Glassware:
Serve in a Collins glass
Method:
SHAKE first 3 ingredients with ice and strain into chilled glass. TOP with ginger ale and fill glass with ice.
Nutrition:
One serving of Sol y Sombra (Sun and Shade) contains 164 calories
History:
Apparently, this cocktail has been served at Peruvian bullfight arenas since the 1930s.
Review:
Pisco's aromatics form the base of this tall cassis and ginger ale sour.
