The Pink Squirrel is a classic dessert drink that would have been relegated to the dustbin of cocktail history had it not been for the recent re-introduction of neon-red Crème de Noyaux liqueur from spirits producer Tempus Fugit.
In its original 1940s spec, popularized in the Cocktail Dark Ages of the 70s and 80s, it tastes more like a milkshake than a cocktail, and borders on undrinkably cloying. But we’ve fallen in love with this riff from Trey Ledbetter at The Betty in Atlanta, Georgia, which adds a touch of cognac (or brandy) to balance the sweetness and let the subtle herbal flavors of the Noyaux emerge.
Shake all ingredients (except the nutmeg) with ice and strain into a chilled cocktail or coupe glass. Garnish with the nutmeg – preferably fresh-grated.
- Pink Squirrel recipe at Imbibe