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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Hector Diaz, Zambra, Asheville, NC