Smoothie, Cocktail and Juice

  • 4 teaspoons light crème de cacao
  • 1½ measures chilled tequila
  • 4—6 drops raspberry purée

Pour the crème de cacao into 2 shot glasses.

Using the back of a bar spoon, slowly float the chilled tequila over the crème de cacao. Carefully add the raspberry purée to the surface of the liquid — it should sink and then float midway.

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