The guys whip up a delicious delicacy from the nation's drunkest state.

PINK SQUIRREL RECIPE:

• .75oz/22ml creme de noyaux
• .75oz/22ml white creme de cacao
• 1.5oz /45ml heavy cream
• Garnish: freshly grated nutmeg

Add the creme de noyaux, white creme de cacao and heavy cream into a shaker filled with ice and shake until well-chilled. Strain into a chilled coupe glass. Garnish with freshly grated nutmeg.

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