1 lemon slice
3 tbsp (45 ml) Havana Club 7 rum
1½ tsp (7 ml) Crème de Cassis
1½ tsp (7 ml) Fernet Branca
4 tsp (20 ml) lemon juice
2 tsp (10 ml) honey syrup
orange zest, for garnish
- Run a cut lemon along one half of the rim of a glass. Dip in sugar to coat half the rim. Combine remaining ingredients except for orange zest in a cocktail shaker. Shake vigorously and strain into tall sugar-rimmed glass. Garnish and serve immediately.
- To make HONEY SYRUP: Combine 2⅓ cups (590 ml) honey and 1⅔ cups (400 ml) hot water in a glass container large enough to hold contents. Stir until dissolved. Can be refrigerated for up to 6 weeks.