Cindy Lou Who

6 large raspberries
1.5 oz Holly Jolly rum (or spirit of your choice)
1 oz chambord
1/2 oz creme de cacao
1 oz whole milk

Muddle the raspberries in the bottom of a cocktail shaker. Add the remaining ingredients to the shaker, plus a handful of ice. Shake until thoroughly chilled, 10-15 seconds. Strain into a coupe or martini glass.

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