- 1 1/2 fluid ounces tequila
- 3/4 fluid ounce white creme de cacao
- 3/4 fluid ounce lemon juice
- 1 cup ice cubes
- 2 fluid ounces framboise
- 3 fresh raspberries
Combine tequila, creme de cacao, and lemon juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass. Pour framboise on top.
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Garnish with 3 raspberries on a toothpick.