Pink Squirrel Cocktail

If you’re looking for a drink that’s bound to be a conversation starter, look no further than the Pink Squirrel cocktail. Created in Milwaukee in the 1940s, this classic cocktail has a lot in common with other cream-based cocktails like the Brandy Alexander and the Grasshopper. All of them call for just three ingredients — two of which include white crème de cacao and heavy cream — and come together quickly in a cocktail shaker. 

What makes the Pink Squirrel so special is the addition of crème de noyaux. This vibrant red-hued liqueur made from the pits of stone fruits (think: cherries, peaches, and apricots) is responsible for its pretty pink color. It’s also what makes this retro dessert cocktail taste just like a chocolate-covered almond. Here’s how to make this cute-yet-classy cocktail that goes down easy.

• This retro cocktail isn’t just pretty — it also tastes like dessert (but doesn’t feel heavy). 
• It feels fancy, but you just need three ingredients and five minutes to make it. 

• Crème de noyaux. Gives the cocktail its pretty pink color and almond-like flavor. Tempus Fugit Spirits is a popular producer of the liqueur, but if it’s proving hard to find by you, I’ve included some swaps below.  
• White crème de cacao liqueur. A cocoa-flavored liqueur that adds subtle notes of chocolate and vanilla. 
• Heavy cream. Lends the drink its signature creaminess. 

• If you want to make it boozier, you can add a half-ounce of your choice of brandy (here’s a quick guide to brandy) or vodka. 
• For spiked milkshake vibes, you can add the ingredients (minus the heavy cream) and 2 scoops of vanilla ice cream to a blender and blend until smooth. 
• In place of crème de noyaux, you can substitute 3/4 ounce amaretto and 1/2 ounce cranberry juice, 1/2 ounce pomegranate juice, or 1 teaspoon maraschino cherry syrup (preferably from a jar of Luxardo cherries). It won’t be quite as pink and won’t taste as almondy, but it’ll still be tasty nonetheless.