A potent balance defined by the warmth of brandy and the herbal sweetness of anise. This quintessential Spanish digestif bridges the strength of oak with seed-like freshness. A classic drink to close any meal with sophistication.
Chill the glass if you can and measure the Jerez brandy and sweet anise liqueur. The ratio should stay even: if one takes over, the Sol y Sombra loses its point.
Fill the shaker with ice, add the Jerez brandy and sweet anise liqueur, and stir or shake very gently for 10 seconds, just until the metal feels cold. Do not punish it: we only want to chill and lightly dilute.
Strain the drink over one large ice cube, or serve it straight if you prefer it more intense. It should be cold, aromatic and warm from the brandy, rounded by the anise.
Turn what you find into an experience you can actually bring to your kitchen.
