- 1-ounce Cuarenta Tres Licor (Spanish honey liqueur produced by Diego Zamora)
- 1-ounce rum
- 3 ounces sour mix (recommended: Zambra's Sour Mix - 2 parts simple syrup, 5 parts freshly squeezed lime juice, 3 parts freshly squeezed lemon juice)
- Splash freshly squeezed orange juice
Pour all ingredients into a cocktail shaker filled with ice and shake well. Strain into a cocktail glass and garnish with a sprig of fresh mint.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.