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Pink Squirrel

Almond-pink and dessert-soft, with white cacao underneath. An after-dinner glass from the American Midwest.

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Ingredients

• Crème de noyaux — 30 ml
• Crème de cacao — 30 ml
• Cream — 45 ml
• Nutmeg — 1 pinch

Preparation

1. Add crème de noyaux, white crème de cacao and cream to a shaker with ice.
2. Shake hard until the tin frosts.
3. Strain into a chilled coupe.
4. Dust with nutmeg.

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