Easter Egg Recipe

• 1 1/2 ounces Chambord black raspberry liqueur
• 1 1/2 ounces Tia Maria dark liqueur
• 1 1/2 ounces heavy cream

1. Pour the Chambord into a 4-ounce shot glass.
2. Using the convex side of a barspoon, slowly pour the Tia Maria over the Chambord.
3. Using the same technique, slowly pour the cream over the Tia Maria, making sure not to disturb it, to create a layered effect.

tia maria, heavy cream

Taken from www.chowhound.com/recipes/easter-egg-10288 (may not work)