Ingredients
Spanish Brandy45 ml
Anisette45 ml
Glassware
Brandy snifter
Chilled.
Method
- 1
Pour 45ml Spanish brandy and 45ml anisette directly into a brandy snifter.
- 2
Stir gently once or twice to combine.
- 3
Serve neat at room temperature.
From the Bartender
Sol Y Sombra is traditionally served as a built drink - never shaken - so that the two spirits layer and mingle gently rather than fully emulsifying; the slight separation is part of the visual and sensory charm that inspired the 'sun and shadow' name.
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