The Pepto-hued Pink Squirrel might sound like something dreamed up for a milkshake menu, but it actually has a solid history. And while its name hints at a novelty act, this is part of a deeper tradition — a sweet, creamy, post-war style of cocktail that’s rich in both texture and nostalgia. But how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) taste good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To help us crack that nut, we’re joined by Liz Hitchcock, bar manager at Lullaby in NYC and mentor to many at Camp Runamok. Listen on (or read below) to discover Liz's Pink Squirrel recipe — and don't forget to leave us a review wherever you get your podcasts!

Liz Hitchcocks's Pink Squirrel Recipe

- 1 ounce White Crème de Cacao (Tempus Fugit)

- 1 ounce Crème de Noyaux (Tempus Fugit)

- 1 ounce heavy whipping cream

Directions 

1. Add all ingredients to a shaker.

2. Whip shake with crushed ice and dirty dump into a chilled, footed rocks glass.

3. Top with more crushed ice and garnish with grated nutmeg and a straw.

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