In a shaker, muddle 6 raspberries and press until juice is extracted.
Add 4 ice cubes. Pour on top of ice the Tennessee whisky, the Amaretto, the Allen’s cranberry cocktail and lime juice.
Shake for 10 seconds.
In a highball glass, add 4 ice cubes. Strain the liquid into the glass.
Top with ginger beer and lightly stir.
Float 3 raspberries on the drink to garnish.