Ingredients
- 1 oz Creme De Almond
- 1 oz White Creme De Cacao
- 1 tbsp Light Cream
Instructions
Combine Ingredients:
- Pour 1 oz of crème de almond, 1 oz of white crème de cacao, and 1 tbsp of light cream into an ice-filled mixing glass.
Shake or Stir:
- Shake or stir the mixture well until it is thoroughly chilled and combined.
Strain and Serve:
- Strain the mixture into a cocktail glass.
Enjoy:
- Serve immediately and enjoy your creamy and nutty Pink Squirrel Cocktail.
Notes
Estimated Nutrition:
Where it came from
This sweet, pastel-hued concoction emerged from the supper clubs and cocktail lounges of the American Midwest sometime in the mid-20th century. While its exact birthplace is debated, it quickly became a staple alongside other creamy, colorful drinks of the era, a testament to post-war exuberance.
The Pink Squirrel belongs to the dessert cocktail family, a direct cousin to the Grasshopper and the Brandy Alexander. What sets it apart is the distinctive almond and cherry notes from creme de noyaux, giving it a unique flavor profile and its signature rosy blush.
You'd typically find a Pink Squirrel gracing the menu of a classic dive bar, a retro supper club, or at a themed party celebrating mid-century Americana. It's a drink ordered for nostalgia, a sweet tooth, or when you simply want something fun and undeniably pink.
What it tastes like
Expect a rich, creamy texture with dominant notes of chocolate, almond, and a subtle hint of cherry. The creme de cacao provides the chocolate backbone, while the creme de noyaux offers a distinct marzipan like quality with a touch of fruitiness. It's sweet, decadent, and surprisingly well balanced for a dessert drink.
With a typical recipe, the Pink Squirrel clocks in at around 13-15% ABV. This puts it in the realm of a strong beer or a light wine. It's a gentle sipper, designed more for flavor and dessert appeal than for a potent kick. You can enjoy a couple without feeling too much of a buzz.
The technique
Building a Pink Squirrel is straightforward. Combine 1 ounce each of white creme de cacao, creme de noyaux, and heavy cream in a shaker with plenty of ice. Shake hard until thoroughly chilled and well emulsified. Strain it into a chilled coupe or cocktail glass. Garnish is optional, but a grating of nutmeg or a cherry works.
The single most important technique tip is to shake it hard and cold. You want to fully emulsify the cream and chill the drink down to an almost slushy consistency. Don't skimp on the ice, and don't be afraid to give it a solid 15-20 second shake. A well-chilled glass also makes a difference.
Ingredient Spotlight
The bottles that make or break this drink.
Creme de Noyaux
- Use
- Bols or Giffard Creme de Noyaux are solid choices. Look for a vibrant red color.
- Skip
- Amaretto is not a substitute. It lacks the distinct cherry-pit flavor and the characteristic pink hue.
- Why
- This liqueur is the heart of the Pink Squirrel, providing its unique almond-cherry flavor and the essential rosy color. Without it, it's just a chocolate cream drink.
Creme de Cacao
- Use
- White creme de cacao is preferred to maintain the drink's signature pink color. Brands like Bols, Giffard, or Marie Brizard are reliable.
- Skip
- Chocolate syrup. While it provides chocolate flavor, it won't integrate properly and lacks the boozy kick and depth of a liqueur.
- Why
- Creme de cacao delivers the essential chocolate notes and sweetness, balancing the almond of the noyaux. It's crucial for the dessert profile.
Three Variations
Three real ways bartenders riff on this drink.
White Squirrel
- A nutty, chocolate cousin
- Swap the creme de noyaux for amaretto. You lose the pink color and cherry notes, gaining a more straightforward almond flavor.
Pink Squirrel Milkshake
- Dessert in a glass
- Blend the standard ingredients with a scoop of vanilla ice cream for an even more indulgent, frosty treat. Perfect for a hot day.
Pink Squirrel on the Rocks
- A lighter, casual serve
- For a less intense experience, serve the shaken mixture over fresh ice in an Old Fashioned glass. It dilutes slightly, making it a longer drink.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Combine 0.75 oz almond liqueur with a dash of grenadine for color and a hint of cherry. It won't be exact, but it gets you close.
Use a chocolate liqueur like Godiva. If no liqueur, a high-quality chocolate syrup with a touch of simple syrup can work in a pinch, but it won't be the same.
Half-and-half or whole milk can be used, but the texture will be thinner and less luxurious. For best results, stick with heavy cream.
A clean jar with a tight-fitting lid works perfectly. Just make sure it seals well before you start shaking.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Pink Squirrel?
A Pink Squirrel typically contains 1 ounce each of white creme de cacao, creme de noyaux, and heavy cream.
Why is it called a Pink Squirrel?
It gets its name from its distinctive pink color, derived from creme de noyaux, and the nutty, almond flavor, reminiscent of a squirrel's diet.
Is a Pink Squirrel strong?
No, it's a relatively low alcohol drink, usually around 13-15% ABV, similar to a strong beer. It's designed as a dessert or light sipper.
What does Creme de Noyaux taste like?
Creme de noyaux has a distinct almond flavor with a pronounced cherry or stone-fruit pit bitterness, often described as marzipan-like.
Is Creme de Noyaux the same as Amaretto?
No, they are distinct. Creme de noyaux is made from apricot or peach kernels, giving it a unique almond-cherry flavor and a red color. Amaretto is an almond liqueur, typically amber colored.
What kind of cream should I use?
Heavy cream or whipping cream is recommended for the best texture and richness. Its fat content creates a luxurious, frothy drink when shaken.
Can I make a non-alcoholic Pink Squirrel?
Yes, you can substitute almond syrup for creme de noyaux and chocolate syrup for creme de cacao, then combine with cream.
Is it a dessert drink?
Absolutely. The Pink Squirrel's creamy texture, sweetness, and rich flavors make it a classic after-dinner cocktail, much like a liquid dessert.
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