Contributed by The Bartending School

Ingredients Edit

Directions Edit

  1. Pour the sambuca into a cordial glass
  2. Float the Irish cream on top of the sambuca
  3. Carefully pour the black raspberry liqueur, drop by drop, as top layer
  4. The raspberry liqueur will pull the Irish cream through the sambuca and will settle on the bottom.
  5. Serve carefully, to maintain the appearance
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