2 oz Galliano® herbal liqueur
1 oz white creme de cacao
1/2 oz triple sec
3 oz orange juice
3 oz light cream
ice cubes

Fill shaker glass one third full of ice cubes. Add galliano, cream de cacao, triple sec, orange juice (non pulp), and light cream. Shake vigorously until creamy and strain into a champagne flute, or use a blender and blend until creamy.

Pour into a hurricane glass and garnish with slice of orange.