Pink Squirrel
ClassicAlmond, chocolate, and cream, blushing pink.
After DinnerNuttyIndulgentDessert
3 minEasyLight
Soft and nutty. Marzipan-like almond from the noyaux, chocolatey crème de cacao, and cream whipped into a pale-pink sweet — mellow, silky, and pure nostalgia.
Ingredients
- 1 oz Crème de Noyaux
- 1 oz White Crème de Cacao
- 1 oz Heavy Cream
- Grated nutmeg · optional garnish
Method
- 1
Add the crème de noyaux, white crème de cacao, and cream to a shaker with ice.
- 2
Shake hard until well-chilled and frothy.
- 3
Double-strain into a chilled coupe.
- 4
Garnish with freshly grated nutmeg.
The Story
A Wisconsin invention, credited to Bryant's Cocktail Lounge in Milwaukee in the 1940s. Its pink blush comes from crème de noyaux, a nutty liqueur made from stone-fruit kernels — and for decades it was the archetypal supper-club dessert drink of the American Midwest.
Glass · Coupe glassGarnish · Grated nutmeg
Recipe card
The whole recipe in one shareable image.
