Pink Squirrel
The uniquely colored pink squirrel is an ice cream cocktail popular in supper clubs around Wisconsin that is flavored with almond and chocolate liqueurs. Makes 2 cocktails.
What I love about the pink squirrel cocktail
We’ve already made it to the second cocktail in The Supper Club Series. No surprise there though. We do like a cocktail or two here in Wisconsin. While the brandy old fashioned is more of a Wisconsin staple, the pink squirrel, isn’t quite as ubiquitous throughout the state, but it is still a supper club classic.
It’s actually an ice cream cocktail, very similar to a brandy alexander, but not quite as strong. And, definitely a different color. It’s a pretty little cocktail to sip as an after dinner drink or if you’re in the mood for dessert in cocktail form.
It was originally made at Bryant’s Cocktail Lounge in Milwaukee, Wisconsin. This unique drink dates back to the 1950s.
So, what is in a pink squirrel?
There are three main ingredients in a pink squirrel. Creme de cacao, creme de noyaux and cream/ice cream. I used vegan ice cream in this case, but if I were to make a non-ice cream version, I’d probably use full fat coconut milk or homemade cashew cream. In any case, the creme de noyaux is what gives the pink squirrel its signature color.
Creme de noyaux is almond liqueur that is made from peach and apricot pits – did you know they’re in the same plant family? – which makes creme de noyaux pink rather than clear like regular creme de almond.
If you like this recipe, you have to try this traditional Wisconsin booyah, and these Wisconsin beer brats and these Wisconsin-style cheesy potatoes – don’t worry they are dairy free too!
Searching for more frozen cocktails recipes? frozen watermelon Moscow mule / boozy black cow milkshakes / frozen cherry limeade / miami vice cocktail
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Crème de noyaux – This liqueur is made with apricot or cherry pits, giving it a subtle, almond-like flavor and its pretty pink color. If you are unable to find this liqueur, you can substitute amaretto or another almond liqueur. Orgeat is also an option, its a non-alcoholic and almond-flavored rich syrup that is in a quite a few of tiki cocktails.
- White crème de cacao – You can use regular crème de cacao (although it will change the color of the drink) if you want, or a white chocolate liqueur.
- Dairy free vanilla ice cream – Use your favorite non-dairy or plant based ice cream. Make sure to remove from the freezer just before blending, if you want the cocktail to have more of a milkshake consistency.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How do you make pink squirrels?
Mise en place. Since you’re working with a frozen ingredient, I recommend getting everything ready and measured before you begin to blend. Rim your glasses, get your ingredients all in one place and be ready to pour and serve once your pink squirrels are blended.
Blend your ingredients. Combine all your ingredients in the blender. I normally add my liquid first to make things blender more easily. Blend until everything is smooth and uniform in color.
The texture will not be super thick like a milkshake (more like a super cold, frothy cocktail). If you want your pink squirrels to be thicker, I would suggest adding an additional scoop or two of ice cream before you blend.
* dairy free recipe tip
All of these creme liqueurs aren’t made with milk. They’re just given that name because of their thick, creamy consistency. They should all be safe to drink if you’re dairy free, but always be careful and do your research. I like to search this website to see if a specific type is vegan, which inevitably rules out more than I’d like since they’re counting things made with eggshells and gelatins in their processing, but it’s the easiest option when I’m in the middle of a store debating which brand of alcohol to buy. Specific products I used: Hiram Walker creme de noyaux, DeKuyper creme de cacao, So Delicious vanilla soy frozen dessert.
Ingredients
- 3 ounces creme de noyaux (or amaretto)
- 3 ounces white creme de cacao
- 4 – 5 scoops vanilla dairy free ice cream
- Sprinkles (optional, for garnish)
Instructions
- Rim coupe glasses with sprinkles. Set aside.
- In a blender, combine ingredients and blend until smooth and uniform in color.
- Pour into rimmed glasses and serve immediately.
Try mixing in a Kitchen Aid mixer and ice cream drinks stay thicker. I learned this tip at a local Green Bay restaurant in the 70s!