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
Your favorite shows, personalities, and exclusive originals. All in one place.