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Sol Y Sombra (Joe Scialom)

1 1⁄2 oz Puerto Rican Rum (Gold)
3⁄4 oz Jamaican rum (Dark)
1⁄2 oz Apricot liqueur
2 oz Pineapple juice
1⁄2 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake with ice cubes. Pour unstrained into a large glass/mug. Garnish with cocktail parasol.

History

Created for the Caribe Hilton, 1957. An unpublished recipe from Joe's private papers found by Jeff "Beachbum" Berry for his book cited below.

Cocktail summary
Created by
Joe Scialom, Caribe Hilton, San Juan, Puerto Rico
Year
1957
Is an
authentic recipe
Reference

Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them

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