From Wikipedia: "Xtabentún is an anise liqueur made in Mexico's Yucatán region from anise seed, and fermented honey produced by bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture. Because of the rum content, the xtabentún liqueur is sometimes called a "distilled honey" beverage, which is misleading, because the honey alcohol is fermented, not distilled."
Umm...sounds pretty good to me!
Recipe by James Bumbery:
1 oz. fresh lime juice
1/2 oz. Luxardo amaretto
1/4 oz. Royal Rose Three Chiles Syrup
dash of Scrappy's grapefruit bitters
Shake ingredients with ice; serve straight up.