Pink Squirrel

Difford's Guide
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Serve in a

Nick & Nora glass

Garnish:

Dust with grated nutmeg and line of Peychaud's bitters across surface.

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

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

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

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:

There are approximately 250 calories in one serving of Pink Squirrel.

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Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here
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