- 1½ oz Crème de Noyaux
- ½ oz White Crème de Cacao
- 5 oz Vanilla Ice Cream
- Add all ingredients to a blender. Blend until smooth and pour into a White Wine Glass. Garnish with Crème de Noyaux Cream* topped with slivered almonds or red sugared sprinkles.
- * Crème de Noyaux Cream:
- ½ Cup Heavy Cream
- ½ oz Crème de Noyaux
- Charge in a whipped creaming device.
This delicious classic was created in 1941 at Bryant’s Cocktail Lounge in Milwaukee, Wisconsin. This cold, sweet, almondy concoction is a delightful dessert and is truly delicious. It features the sweet crème de noyaux, a liqueur traditionally made from the pits of peaches and apricots (and occasionally cherries and plums), which provide this super-sweet liqueur it’s nutty almond notes. We add just a hint of crème de cacao to provide a bit of depth and a notion of chocolate to this fun ice cream cocktail which you’ll find yourself making again and again. It is traditionally topped with whipped cream, though we use our crème de noyaux cream so as to make this pink squirrel true to its name.
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