The Cocktail College Podcast: The Pink Squirrel
We’ve been on a bit of a dessert kick recently on “Cocktail College.” Last week, it was vodka, coffee liqueur, and cream. This week? Crème de Noyaux, white crème de cacao, and a whole lot of Midwestern charm. That’s right, it’s the Pink Squirrel.
The Pepto-hued drink might sound like something dreamed up for a milkshake menu, but it actually hails from Bryant’s Cocktail Lounge in Milwaukee, where it was first concocted sometime in the 1940s or ‘50s. And while its name hints at a novelty act, this is part of a deeper tradition — a sweet, creamy, post-war style of cocktail that’s rich in both texture and nostalgia.
But how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) taste good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To help us crack that nut, we’re joined by Liz Hitchcock, bar manager at Lullaby in NYC and mentor to many at Camp Runamok. It’s pink booze, heavy cream, and neon rodents. And it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Liz Hitchcock’s Pink Squirrel Recipe
Ingredients
1 ounce white crème de cacao (Tempus Fugit)
1 ounce crème de Noyaux (Tempus Fugit)
1 ounce heavy whipping cream
Garnish: grated nutmeg
Directions
Add all ingredients to a shaker.
Whip shake with crushed ice and dirty dump into a chilled, footed rocks glass.
Top with more crushed ice and garnish with grated nutmeg and a straw.
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