Sol y Sombra
Ingredients
- 1 1⁄2 oz Spanish brandy
- 1 1⁄2 oz Aniseed (anise) liqueur
Method
Glassware:
Serve in a Snifter/Brandy balloon glass
Method:
- Select and pre-chill a SNIFTER/BRANDY BALLOON GLASS.
- STIR both ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
History:
A traditional after-dinner cocktail from Madrid that's popular throughout Span. The name translates to Sun and Shade/Shadow, referencing the colours of the two ingredients: anisette (crystal clear) represents 'sun' and brandy (brown amber) 'sombra'. Sol y Sombra is also the name of the different types of seats available for bullfights; the cheap seats are Sol due to being in the full sun, while the expensive seats are Sombra due to being shaded. A Sol y Sombra ticket is for seats that have some sun and shade, depending on the time of day.
Review:
With such a generous splash of Anis del Mono Dulce liqueur, you might expect this cocktail to be overly sweet and dominated by anise, but the brandy holds its own. OK, it's a touch on the sweet side, but enjoyable after a meal, especially during a warm Madrid night.
