• 2 oz Herradura Tequila Silver
• 1 oz white creme de cacao
• 1 oz double cream
• 1/2 oz Chambord
• white chocolate flakes for rimming
• fresh raspberries for garnish
Preparation:
1. In a cocktail shaker with ice, add Herradura tequila, white crème de cacao, double cream and Chambord.
2. Shake for 15 seconds.
3. Pour into a chilled cocktail glass, rimmed with white chocolate, add a spear of fresh raspberries, and serve.
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