Name: Sol y Sombra
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Spanish brandy; 45 ml Aniseed liqueur

Sol y Sombra
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Serve in a Snifter/Brandy balloon glass

Ingredients:
1 ¹⁄₂ oz	Spanish brandy
1 ¹⁄₂ oz	Aniseed (anise) liqueur

Read about cocktail measures and measuring

How to make:

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).

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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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.

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Variant:

Serve at room temperature by combing ingredients directly in the glass without 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.

Alcohol content:

2 standard drinks
30.71% alc./vol. (30.71° proof)
27.6 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.