Sol y Luna

Sol y Luna, created by Carlos Madriz, L’Hôtel, Paris

3 cl (1 oz.) Del Maguey Mezcal

3 cl (1 oz.) Pedro Ximénez sherry

1 cl (0.3 oz.) Pierre Ferrand Dry Curacao

1 cl (0.3 oz.) freshly squeezed lemon juice

1 cl (1 oz.) Gran Classico Bitter

1 orange zest


Pour all the ingredients into an ice-filled mixing glass. Mix and serve in a chilled cocktail glass. To garnish, place the orange zest in the cocktail, initially part-in and part-out.


"Sol y Luna is one of my own creations, which brings together bright, smoky and different ingredients. The curacao binds the sun and the moon together!" Carlos Madriz


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