Name: Pink Squirrel
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Crème de noyau; 30 ml White crème de cacao; 45 ml Whipping cream

Pink Squirrel
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Glass:

Serve in a Nick & Nora glass

Ingredients:
1 fl oz	Crème de noyau liqueur
1 fl oz	Giffard White Crème de Cacao Liqueur
1 ¹⁄₂ fl oz	Whipping cream

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of nutmeg and Creole-style bitters (e.g. Peychaud's).

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Dust with freshly grated nutmeg and finish with a line of creole bitters across the surface.

Allergens:

Recipe contains the following allergens:

Whipping cream - 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.

View readers' comments

Variations/similar cocktails:

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
11.55% alc./vol. (23.11° proof)
13 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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Ramsey Badawi

12th April at 17:23

Not so easy to source Creme de Noyaux, but I've read in a couple of places that Amaretto Disarrono can sub. But then it is kind of a Brown Squirrel rather than a Pink one. Here's my take on it: https://www.diffordsguide.com/cocktails/recipe/39738/marmotini

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Ramsey Badawi

12th April at 17:40

This is basically the same formula as a Friar Tuck, and I guess there must be a whole class of creamy cocktails like this. One could have fun naming them:
cream + creme de cacao + Liquor 43 = Golden Squirrel
cream + creme de cacao + creme de bananes = Squirrel Monkey
cream + creme de cacao + nux alpina - Squirrel Nutkin
Any others that come to mind?

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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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