Sol Y Sombra (Joe Scialom)
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A shaken rum drink where Jamaican and Puerto Rican rum meet pineapple and lime juice, with apricot brandy adding fruity sweetness and Angostura bitters a spiced edge. Created by Joe Scialom at the Caribe Hilton in San Juan, Puerto Rico, in 1957.
Similar names: La Puesta del Sol, Sol y Sombra, Sol y Sombra (Sun and Shade), Sur del Sol
Joe Scialom created the Sol Y Sombra in 1957 specifically for the Caribe Hilton in San Juan, Puerto Rico. The recipe stayed unknown until Jeff "Beachbum" Berry found it among Scialom's personal papers and included it in one of Berry's own books.
Method
Shaken
Glass
mug
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
2 dash
45 ml
60 ml
15 ml
15 ml
23 ml
Dark
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Mix vigorously with ice.
- Serve directly into a big glass or mug without straining.
- Add a cocktail parasol as garnish.