What is Sol y Sombra?
Sol y Sombra is a well-known after-dinner or breakfast alcoholic drink (or digestif) made of equal parts brandy and anise dulce (sweet anise or anisette) and served in a brandy snifter. Many people are unfamiliar with the concept of drinking alcohol for breakfast, but in Andalucia, a sol y sombra is commonly paired with a bar breakfast of coffee and churros or tostada.
Sol y Sombra Origin
The drink’s name is derived from the Spanish words for sun and shade, and it refers to the various types of seats available at bullfights. The cheapest seats are Sol, which are in direct sunlight, while the most expensive seats are Sombra, which are completely shaded. A Sol (Sun) y Sombra (Shadow) ticket includes both sun and shade throughout the day. The drink’s name reflects this, as it is a blend of dark brandy (sombra) and clear anise (sol)
Ingredients of Sol y Sombra
Sol y Sombra is made from two major ingredients: anisette and brandy. Anistte is a liqueur produced in France since 1755 by Marie Brizard. Anisette is a sweeter, lower-alcohol alternative to “Anis” liqueur. Anisette is a herbal tea made from green anise and other herbs.
Wine is distilled to make brandy. It is classified as an aperitif if it contains 36%-60% alcohol by volume.
The methods used to make brandy vary greatly. Some brandies are aged in oak barrels. Many are caramel-colored in an attempt to simulate barrel aging.
When labeling Brandy, there are several classes, or ratings, that are generally followed.
How to make Sol y Sombra
In a cocktail shaker with ice, combine all of the ingredients. Pour into a snifter.
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