Sol y Sombra (Sun and Shade)

Ingredients

2 oz. BarSol Pisco Puro Moscatel
0.5 oz. Creme de Cassis (or Cream de BlackBerry o Creme de Cherry)
0.25 oz. Fresh Lime Juice
Top with Ginger Ale

How to make it

In a highball with ice, build all ingredients, Pisco, lime juice, berry cream and ginger ale. Garnish with lime wedge and maraschino cherry.

Comments

Classic cocktail served at the Peruvian bullfight arenas since the 1930’s.