If you want something unusual, exotic, sweet, and lovely, this liqueur is worth your attention. Its history goes back to the Mayans, and then the Spaniards whipped a bit of anisette into the mix, a rare time that imperialists actually added something of value. That flavor base gets mixed with rum, and the result is Xtabentún (pronounced shtab-en-TOON, or just point at the elaborately decorated yellow label).

Sure, it’s a bit sweet with its honey core, but that makes it even better in cocktails as a sort of simple syrup. Add tequila and lime, and you’ve got a more exotic margarita than you’ve ever dreamed of. It’s also traditionally mixed into coffee, too. When in doubt, sip some on a porch in the season’s last warm afternoons.

See casadearisti.com.


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