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Give the classic Irish mudslide a twist with sweet, tangy raspberries and white chocolate for a boozy dessert cocktail that's a must-make this summer. Pour one up, tip a sip and enjoy. See method
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Melt the chopped white chocolate with the milk in a bowl over just-simmering water. Stir. Remove from the heat to cool for 5 mins. Dip the rim of a chilled highball glass in the melted chocolate, then into a sprinkling of grated white chocolate.
Put the remaining melted chocolate, crushed raspberries and the amaretto, vodka and raspberry ripple Irish cream liqueur in a shaker with a handful of ice cubes. Shake well, then strain into the glass. Garnish with 2 raspberries.
Make ahead: Assemble the ingredients in the shaker, without the ice, then chill. When ready, add the ice, shake and pour!
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