Sol Y Sombra (Joe Scialom)

Name: Sol Y Sombra (Joe Scialom)
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 2 dash Angostura Bitters; 45 ml Puerto Rican Rum; 60 ml Pineapple Juice; 15 ml Lime Juice; 15 ml Apricot Brandy; 23 ml Jamaican Rum

🥃

Shake Puerto Rican Rum, Jamaican Rum, Apricot Brandy, Pineapple Juice with ice. Strain into a mug.

The Sol Y Sombra was crafted by Joe Scialom in 1957 specifically for the Caribe Hilton. This cocktail remained unknown until Jeff "Beachbum" Berry discovered its recipe among Joe's personal documents, which he included in one of his books.

Method

Shaken

Glass

mug

Difficulty

Hard

Flavor Profile

Bitter

Fruity

Refreshing

Sour

Tropical