Crème de Noyaux - 1 oz
Crème de Cacao (White) - 1 oz
Cream - 1 oz
Shake everything with ice and strain into a chilled cocktail glass.
This lovely dessert style cocktail is in the same trilogy with Alexander and Grasshopper, they all contain chocolate liqueur and cream, but it’s the base spirit or liqueur that defines them. Alexander is made with gin (Brandy Alexander with brandy), Grasshopper with crème de menthe and the Pink Squirrel is made with crème de noyaux.
Crème de noyaux, sometimes called crème de noyau or crème de almond (presumably so dumb English speakers can understand without knowing anything about bartending), is a red almond-flavoured liqueur made from apricot or peach kernels, it is very similar to the more well-known amaretto liqueur, in terms of flavour. You can substitute amaretto for crème de noyaux in a pinch, needless to say the drink won’t be anywhere near pink or sweet.
Again with the simple 1:1:1 ratio, it’s easy to twist it to your preference, say if you want a less sweet cocktail, just reduce both liqueurs to 3/4 oz, and increase the amount of cream; or if you want more almond flavour, simply raise the amount of crème de noyaux and decrease the other two, easy-peasy.