Sol y Sombra
3.8 9 ratings
Ingredients
How to make
Serve in a snifter/brandy balloon glass
Method
- 1 Select and pre-chill a SNIFTER/BRANDY BALLOON GLASS.
- 2 STIR both ingredients with ice.
- 3 STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
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Flavour profile
30.7% alc./vol. · 2 standard drinks
History
Generous Anis del Mono Dulce liqueur is used, but the brandy balances the anise and sweetness, making for an enjoyable after-dinner drink on a warm Madrid night.
This traditional after-dinner drink, originating in Madrid, enjoys widespread popularity across Spain. Its name, meaning Sun and Shade/Shadow in English, alludes to the distinct colors of its components: anisette, which is crystal clear, symbolizes 'sun,' while brandy, with its brown amber hue, represents 'sombra.' Coincidentally, Sol y Sombra also denotes seating sections at bullfights. The less expensive seats are designated 'Sol' because they are exposed to direct sunlight, whereas the more costly seats are labeled 'Sombra,' indicating they are shaded. A 'Sol y Sombra' ticket grants access to seats offering a mix of both sun and shade, varying with the time of day.