Serve in aNick & Nora glass
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|
Read about cocktail measures and measuring.
Difford’s Guide to Cocktails Book 16th Edition
!!!!!!!! Before you buy this 16th edition we want to make you aware that the very slightly more expensive updated NEW Seventeenth Edition now availableBuy it here
Light pink, sweet and creamy with subtle notes of chocolate, toasted almond and pomegranate.
Some use heavy/double cream and some prefer equal parts.
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.
One serving of Pink Squirrel contains 250 calories.