Skip to content
Sip Curator
Log in Sign up
All cocktails Pink Squirrel

Log in to see whether your bar can pour this

Pink Squirrel

Autumn/fall · Classic/vintage · Creamy (e.g. Dirty banana)

4.0 19 ratings

Favorite

Ingredients

1 oz Crème de noyau
1 oz White crème de cacao
1 1/2 oz Whipping cream

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of nutmeg and Creole-style bitters (e.g. Peychaud's).

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Dust with freshly grated nutmeg and finish with a line of creole bitters across the surface.

Made it?

How did it pour?

Rate this drink

With an account you can score a drink once you have poured it and keep a note on how you made it. Your score and your note are yours alone; share your ingredient list if you want to, and other members see how you pour it.

Flavour profile

11.6% alc./vol. · 0.9 standard drinks · 250 calories

History

Pale pink, sweet, and creamy with faint notes of chocolate, toasted almond, and pomegranate.

Bryant Sharp at Bryant's Cocktail Lounge in Milwaukee, Wisconsin, USA, created the Pink Squirrel in 1941. It is suggested that the original recipe used ice cream instead of cream, and that the Pink Squirrel may have begun as a boozy milkshake before Repeal. In the 1960s, Bryant's second owner, Pat Malmberg, removed the crème de cacao, deeming it unnecessary, and this is how Bryant's prepares their Pink Squirrels today. Michael Lazar (AKA Mr. Manhattan) and his Stirred Not Shaken are credited with researching the cocktail's origin, with further details on Bryant's and the Pink Squirrel available on his blog.