INGREDIENTS

35 ml/¾ oz. tequila
15 ml/½ oz. white crème de cacao
1 barspoon grenadine
15 ml/½ oz. double/heavy cream
2 fresh raspberries, to garnish

METHOD

Add all the ingredients to a blender. Add two scoops
of crushed ice and blend for 20 seconds. Pour the mixture
into a hurricane glass, garnish with two raspberries
and serve with two straws.