| 1 1/2 fl oz | Spanish brandy |
| 1 1/2 fl oz | Aniseed (anise) liqueur |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Snifter glass.
- STIR both ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
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.
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.
Nutrition:
One serving of Sol y Sombra contains 241 calories.
Alcohol content:
- 1 standard drinks
- 15.75% alc./vol. (31.5° proof)
- 14.2 grams of pure alcohol
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