Originally crafted as a “boozy milkshake” using vanilla ice cream, crème de noyaux, and white crème de cacao, the Pink Squirrel is a staple of Wisconsin supper club culture. It was first introduced in 1941 by bartender Bryant Sharp at Bryant’s Cocktail Lounge in Milwaukee, Wisconsin The distinctive rosy color and nutty, almond-like flavor come from crème de noyaux, a liqueur made from apricot, peach, or cherry pits.
INGREDIENTS (Makes one cocktail)
- 1 oz crème de cacao
- 1 oz crème de noyaux
- 1 oz heavy cream
- Freshly grated nutmeg, for garnish
Add the white crème de cacao, crème de noyaux and heavy cream into a shaker filled with ice and shake until well-chilled. Strain into a chilled coupe glass. Finish with freshly grated nutmeg. Enjoy!
Photo borrowed from The Kitchen