Pink Squirrel

This Alexander cousin is, by all accounts, original to Bryant’s Cocktail Lounge in Milwaukie, circa the early 1940s. Like the Grasshopper, the Pink Squirrel is traditionally made with two flavorful liqueurs and either cream or ice cream, but our version dries things out and adds a touch of bitterness with brandy, blanc quinquina, and a barspoon of Peychaud’s. I like the dusting of cocoa powder, both aesthetically and for the way it bolsters the crème de cacao.

INGREDIENTS

¾ oz. brandy
¾ oz. blanc quinquina
¾ oz. crème de noyau
¾ oz. crème de cacao
¾ oz. heavy cream
1 barspoon Peychaud’s bitters
4 drops saline solution

Garnish: dusting of cocoa powder

---

ABV LEVEL

Combine all in a cocktail shaker. Add a few regular cubes and a little bit of pebble ice. Shake hard for 15 seconds. Double strain into a small coupe. Garnish with cocoa powder.