We’ve been on a little bit of a dessert kick just lately on “Cocktail School.” Final week, it was vodka, espresso liqueur, and cream. This week? Crème de Noyaux, white crème de cacao, and an entire lot of Midwestern attraction. That’s proper, it’s the Pink Squirrel.
The Pepto-hued drink would possibly sound like one thing dreamed up for a milkshake menu, nevertheless it truly hails from Bryant’s Cocktail Lounge in Milwaukee, the place it was first concocted someday within the Forties or ‘50s. And whereas its title hints at a novelty act, that is a part of a deeper custom — a candy, creamy, post-war fashion of cocktail that’s wealthy in each texture and nostalgia.
However how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) style good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To assist us crack that nut, we’re joined by Liz Hitchcock, bar supervisor at Lullaby in NYC and mentor to many at Camp Runamok. It’s pink booze, heavy cream, and neon rodents. And it’s all proper right here on the “Cocktail School” podcast. Tune in for extra.
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Liz Hitchcock’s Pink Squirrel Recipe
Elements
- 1 ounce white crème de cacao (Tempus Fugit)
- 1 ounce crème de Noyaux (Tempus Fugit)
- 1 ounce heavy whipping cream
- Garnish: grated nutmeg
Instructions
- Add all elements to a shaker.
- Whip shake with crushed ice and soiled dump into a calming, footed rocks glass.
- High with extra crushed ice and garnish with grated nutmeg and a straw.
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