Pink Squirrel – Wisconsin – Crème Liqueurs, Cream

I love how the Pink Squirrel, a mid-20th century gem from Wisconsin, mixes crème de cacao and crème de noyaux with cream for its silky, pink allure. It’s simple: combine 1 oz of each liqueur and cream with ice, shake for 15-20 seconds, then strain into a highball glass—maybe add a cherry garnish. Try variations like blending for extra froth or using half-and-half. You’ll uncover more secrets on perfecting this delightful drink ahead.

History

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The Pink Squirrel cocktail, a creamy dessert drink originating in the mid-20th century United States, likely from Wisconsin or Midwest bars, reflects American cocktail culture’s playful innovation with ingredients like crème de cacao and crème de noyaux for its signature pink hue.

Regional variations include tweaks in ratios or substitutions, such as using almond liqueur in some areas for a nuttier flavor, signifying local ingredient availability and creative adaptations in places like California or the South.

Traditionally, it’s served at casual gatherings, holiday parties, or as a sweet after-dinner treat in bars, embodying a nostalgic, fun element of mid-century American social occasions.

Ingredients

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– Crème de Cacao: Oh, let’s start with this chocolatey wonder, the backbone of our Pink Squirrel—think of it as that smooth, sweet liqueur packed with cocoa notes that whisper promises of dessert in a glass.

Is it possible to have too much chocolate flavor? Probably not, but just a couple of ounces, say about 1 oz, keeps things balanced and oh-so-tempting, you know?

– Crème de Noyaux: Now, here’s the real showstopper, giving our drink that pretty pink glow and a nutty kick from those almond-like kernels—it’s like a little flavor adventure in a bottle.

You might wonder, why not just use regular almond extract? Well, this one’s got that special edge, maybe 1 oz to start, because who doesn’t appreciate a touch of exotic flair without overcomplicating the mix?

– Heavy Cream: Don’t skimp on this creamy superstar, the one that turns everything silky and indulgent, almost like wrapping the drink in a cozy blanket—aim for about 1 oz to keep it light yet luxurious.

Sure, it might make you think twice about calories, but life’s too short not to enjoy that velvety smoothness, right?

And me, I always imagine it as the unsung hero that saves the day in any sweet cocktail, even if I’m just pondering recipes from afar.

• Ice: Okay, not the most glamorous player, but essential for chilling things down and keeping that frosty vibe—maybe a handful of cubes to shake or blend, because nothing says “refreshing” like a drink that doesn’t warm up too quick, and let’s face it, I can get overly dramatic about a melted mess.
• Optional Garnish, like a Maraschino Cherry: If you’re feeling fancy, toss in one of these little red gems for a pop of color and a sweet bite—perhaps just one per glass, as a playful nod to the drink’s fun spirit, because who am I to resist adding a tiny thrill, even if it’s just for show?

Preparation

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Let’s plunge into making this charming Pink Squirrel cocktail, where a few simple steps turn basic ingredients into something delightfully pink and creamy—almost like a dessert in disguise.

First off, grab your highball glass, the tall one that keeps things bubbly and fresh, because who wants a flat drink when you can have that crisp, effervescent feel right from the start?

You’ll need to gather 1 oz of crème de cacao for that rich chocolate base, 1 oz of crème de noyau for the nutty pink hue, and 1 oz of heavy cream to add that silky smoothness, plus a handful of ice cubes to chill everything down nicely.

Now, for the fun part, let’s get mixing with these straightforward steps that even a beginner can handle without turning the kitchen into a mess—trust me, I’ve heard of folks who spill more than they sip.

1. Combine the liquids: In a cocktail shaker, pour in the 1 oz of crème de cacao, 1 oz of crème de noyau, and 1 oz of heavy cream, then add that handful of ice cubes to keep it all cool and blended.
2. Shake it up: Seal the shaker and give it a good, energetic shake for about 15-20 seconds, until the outside feels frosty—it’s like giving the drink a little workout, you know, to make sure those flavors mingle just right without any awkward separation.
3. Strain and serve: Strain the mixture into your highball glass, leaving the ice behind for a smoother sip, and if you’re in the mood for extra flair, top it off with an optional maraschino cherry as a garnish—because sometimes, a little pop of color makes the whole thing feel like a party in a glass.

Once it’s poured, take a moment to admire that pretty pink shade before you indulge, wondering if this sweet treat might just become your new favorite way to unwind.

Keep in mind, blending instead of shaking could give it a frothier texture if you’re feeling adventurous, but either way, it’s all about that balance of flavors that feels just right without overwhelming your taste buds.

Tips and Variations

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When it comes to tweaking your Pink Squirrel, you might start by swapping that classic highball glass for something taller and slimmer if you want to keep those bubbles dancing longer, or go with a chilled coupe for a fancier vibe that lets the creamy texture shine without losing its charm.

You know, have you ever wondered if blending instead of shaking could turn this into a velvety dream, adding extra froth with just a quick whirl in the blender for about 10 seconds to avoid overdoing it and ending up with a milkshake situation—talk about a playful twist that might just surprise your taste buds.

And for variations, consider lightening it up by using half-and-half instead of heavy cream for a less rich feel, or experimenting with flavored crèmes like almond for a nuttier kick, because sometimes, a little change makes the whole drink feel like your own secret recipe, not that I’m one to judge if you stick with the original and call it perfect as is.