A tantalizing recipe for Candy Store made with Chambord® raspberry liqueur, amaretto almond liqueur, creme de noyaux and ice cream.
Ingredients:
2 oz Chambord® raspberry liqueur
2 oz amaretto almond liqueur
1 oz creme de noyaux
1 scoop ice cream
Method:
Add all ingredients to a blender with half a cup of crushed ice. Blend until smooth, and pour into a highball glass.
Serve in:
Highball Glass