• Crème de Noyaux
  30 ml (1 oz)

  Provides the signature pink hue and almond flavor. Substitute with amaretto if unavailable, but color will differ.
• White Crème de Cacao
  30 ml (1 oz)

  Adds a smooth, chocolatey sweetness.
• Heavy Cream
  30 ml (1 oz)

  For a rich, luscious mouthfeel. Half-and-half can be used for a lighter version.
• Ice
  30 ml (1 oz)

  For shaking; not an ingredient in the drink itself.

• Cocktail shaker
• Strainer
• Jigger
• Coupe or cocktail glass

1. 1

   Chill your coupe or cocktail glass by filling it with ice water while you prepare the drink.

2. 2

   In a cocktail shaker, add the crème de noyaux, white crème de cacao, and heavy cream.

3. 3

   Fill the shaker with ice and shake vigorously for about 15 seconds, until the outside of the shaker feels cold.

4. 4

   Discard the ice water from your glass and strain the cocktail into the chilled coupe or cocktail glass.

5. 5

   Garnish and serve immediately.

• Gorgeous pink color makes it a showstopper at parties.
• Indulgently creamy—like dessert in a glass!
• Nostalgic vibes from classic supper clubs and retro lounges.
• Uniquely flavored with almond and chocolate, unlike any other cocktail.
• Simple to make, even for home bartenders.

The Pink Squirrel first emerged in the 1940s or 1950s, most likely in the Midwest of the United States. It’s often credited to Bryant’s Cocktail Lounge in Milwaukee, Wisconsin, where it was originally made as a boozy ice cream drink. The cocktail quickly became a mainstay at supper clubs, especially in Wisconsin, where ice cream cocktails are almost a rite of passage. Its unique combination of crème de noyaux and crème de cacao, along with heavy cream, created a decadent drink that still charms bartenders and guests today.