Name: Pink Squirrel
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Crème de noyau; 30 ml White crème de cacao; 45 ml Cream

Pink Squirrel
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Serve in a Nick & Nora glass

Ingredients:
1 oz	Crème de noyau liqueur
1 oz	Dutch Cacao white crème de cacao
1 ¹⁄₂ oz	Single cream/half-and-half

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of dust with grated nutmeg and line of Peychaud's bitters across surface..
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Single cream/half-and-half - Dairy

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Light pink, sweet and creamy with subtle notes of chocolate, toasted almond and pomegranate.

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Variant:

Some use heavy/double cream and some prefer equal parts.

History:

The Pink Squirrel was created in 1941 by Bryant Sharp at Bryant's Cocktail Lounge in Milwaukee, Wisconsin, USA. Apparently, the original recipe called for ice cream rather than cream and indeed the Pink Squirrel may have started life as a milkshake spiked with spirits prior to Repeal. Considering it unnecessary, in the 1960s, Bryant's second owner, Pat Malmberg removed the crème de cacao from the original recipe and this is how Bryant's make their Pink Squirrels to this day.

We're indebted to Michael Lazar (AKA Mr. Manhattan) and his Stirred Not Shaken for researching the origin of this cocktail and there's more detail on Bryant's and the Pink Squirrel on his blog.

Nutrition:

One serving of Pink Squirrel contains 250 calories

Alcohol content:

0.9 standard drinks
11.34% alc./vol. (11.34° proof)
11.9 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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STEVEN JEPSON

26th October 2024 at 20:22

I'm a lover of the Tequila Alexander so was pointed at this and so glad. Dusted a half circle of nutmeg and a Peychaud's line in the undusted half to give it a choice of flavours and also used double cream for a smoother feel.
Could easily be served as a dessert at the end of a meal.

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