A Mexican take on Disaronno using a Mayan liqueur made of fermented honey and rum – perfect for an autumn evening
I first tried xtabentún, a Mayan liqueur made with fermented honey and rum, in La Riviera Maya on the Yucatán peninsula, and loved it immediately – the best way I can describe it is that it’s a bit like a Mexican take on Disaronno. I’ve used it here in a Mexican-inspired twist on the Rob Roy that’s super-easy to make at home, and perfect for an autumn night, or indeed any night. The name zamna, incidentally, means “where the sun comes out” in Mayan.