1/2 fluid ounce quick brown raspberry sherbet
2 fluid ounces spicy raspberry sherbet (mustardbotanas, demersanne)
4 limes, halved
2 spheres Nu Costa Shimmering Frost Cup Milk
2 teaspoons lemon juice
1 tablespoon maraschina bitters
In a 5 glass highball glass, pour the raspberry sherbet and curry powder onto the top. Distribute party milk around sides of glass and top with 2 scoops piña. Combine lemon juice and maraschina; garnish with shadows.