sol y sombra

1 1/2 oz Gold Puerto Rican Rum (DonQ Gold)
3/4 oz Dark Jamaican Rum (Coruba)
1/2 oz Apricot Brandy (Rothman & Winter)
2 oz Pineapple Juice
1/2 oz Lime Juice
2 dash Angostura Bitters

Shake with ice and pour into a hollowed out pineapple (strained into a Tiki mug with crushed ice). Garnish with a parasol (omitted).

Two Saturdays ago for the cocktail hour, I turned to Beachbum Berry's Potions of the Caribbean for ideas. There, I spotted the Sol y Sombra which had hints of Periodista lurking in its pineapple-laden Tiki structure. Berry attributed the drink to Joe Scialom of the Caribe Hilton -- a bartender best known for creating the Suffering Bastard a few years prior to the Sol y Sombra's 1957 birth. For a glass, I selected an antique Tiki mug from 1962, the closest we had to the drink's creation, that Andrea found in her West Coast travels.
The Sol y Sombra gave the nose an apricot and funky dark rum aroma. The sip with rather fruity with lime notes being the most discernible of the lot. Finally, the swallow was much more distinctive with the rums and apricot leading the charge, and pineapple and spice notes rounding out the finish. After a few swallows, the apricot pleasantly began to linger on the aftertaste.