Sometimes, I get a craving for something nostalgic in a glass. For me, that’s the Pink Squirrel – a cocktail that channels the retro magic of a supper club dessert tray and all the cozy, old-school charm that comes with it.
I actually discovered this gem completely by accident during a trip to Milwaukee. I wandered into a classic bar, ordered something “local and sweet,” and the bartender slid a pastel-pink coupe my way. One sip in, I was hooked. She smiled and told me this quietly legendary drink has been a staple in Milwaukee since the 1940s, thanks to Bryant’s Cocktail Lounge, which first mixed up the original version for their guests.
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What hooked me wasn’t just its candy-pink color (although, let’s be honest, that’s a big part of the fun). The Pink Squirrel is liquid nostalgia – creamy, nutty, chocolatey, and sweet, but never cloying. It’s almost like dessert and a cocktail met, became instant friends, and then invited you to the best supper club in town.
The heart of a Pink Squirrel is Crème de Noyaux, an old-school almond liqueur that gives the drink its signature blush. Add in white crème de cacao and heavy cream, and you get a drink that tastes like a chocolate-covered almond truffle – if that truffle could also give you a gentle buzz. Every time I make it for friends – whether at a holiday open house or a backyard summer party – it’s guaranteed to draw curious smiles and wide-eyed “Wait, what IS this?” questions.
Ingredients
- 1 oz Crème de Noyaux
- 1 oz white Crème de Cacao
- 1 oz heavy cream
How to Make a Pink Squirrel
- Add all ingredients to a cocktail shaker with plenty of ice.
- Shake vigorously – make sure the shaker gets nice and frosty.
- Strain into a chilled coupe or martini glass.
- Serve and enjoy immediately.
(Pro tip: stick your glasses in the freezer beforehand if you want to go full supper-club.)
If you can’t track down Crème de Noyaux, you can use amaretto as a substitute. The flavor is just about right, but the classic pink hue will be missing – unless you cheat a little with a drop of red food coloring. (No judgment here.)
I’ve found that the quality of cream really matters. I know it’s easy to grab whatever’s on the supermarket shelf, but if you can snag some fresh heavy cream from a dairy or market, your Pink Squirrel will taste a little silkier and richer.
When I want to dial up the decadence – especially for crowds – I’ll sometimes blend the traditional ingredients with a big scoop of vanilla ice cream. The result? A frozen Pink Squirrel milkshake that’s got ‘midwestern celebration’ written all over it.
Full disclosure: this is not the everyday go-to for anyone counting calories. But sometimes the mood (or the occasion) just calls for something playful, classic, and unashamedly sweet. The Pink Squirrel feels like a wink to cocktail culture’s past, and every time I make one, it somehow manages to steal the show from everything else on the drinks table.
Pair yours with simple shortbread cookies or a square of bittersweet chocolate – they’ll play off the almond and cocoa notes beautifully.
You won’t see the Pink Squirrel at most trendy bars, and frankly, that’s what I love about it. It’s a little quirky, a little under-the-radar, and totally delicious – a perfect tribute to simpler times, and proof that the old favorites stick around for a reason.
