Pink Squirrel

Pink Squirrel image

Serve in

Nick & Nora glass...
1 fl oz Crème de noyau liqueur
1 fl oz Creme de cacao liqueur (white)
fl oz Single cream / half-and-half
  • Display recipe in:
Crème de noyau liqueur image Creme de cacao liqueur (white) image Single cream / half-and-half image

How to make:

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

Garnish:

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

Comment:

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.

About:

Adapted from a recipe in Harry Craddock’s 1930 The Savoy Cocktail Book.

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 1960’s, 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 /a> for researching the origin of this cocktail and there’s more detail on Bryant’s and the Pink Squirrel on his blog.

Nutrition:

250 calories

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