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
Directions:
1. 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. 2. 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.
