According to internet Bible Wikipedia, the Pink Squirrel was created at Bryant’s Cocktail Lounge in Milwaukee. Originally made as an ice cream drink, it’s now often made straight up with half and half.

The drink calls for Creme de Noyeaux, though this is more commonly known today as Amaretto. While there are slight differences, it’s the closest common ingredient and works fine for our purposes.

Frozen Pink Squirrel Cocktail

  • 1oz (30ml) Creme de Cacao
  • 1oz (30ml) Creme de Noyaux (Amaretto)
  • 1oz (30ml) Half and Half
  • 2 scoops Vanilla Ice Cream
  • 1/2 Scoop Crushed ice

Blend all ingredients and pour into a tall wine glass.

This would be my assumption for the frozen version based on the Friday’s template for ice cream drinks. The “ice cream set” of two scoops to a half scoop of crushed ice gives a really good consistency that has length. The ice keeps the drink frozen longer than the ice cream alone would.

Straight Up Pink Squirrel Cocktail

If you’re not all about the blenders, you can simply take away the ice cream set and shake the first three ingredients with ice. Strain this into a chilled cocktail or coupe glass and you’re good to go.

  • 1oz (30ml) Creme de Cacao
  • 1oz (30ml) Creme de Noyaux (Amaretto)
  • 1oz (30ml) Half and Half

Which is your preferred version? Ice cream or straight up and (slightly more ) sophisticated?

Pink Squirrel Cocktail

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