Pink Squirrel


Invented at Bryant’s Cocktail Lounge in Milwaukee, Wisconsin in the 1950s, the Pink Squirrel is the Grasshopper’s underrated little sister. Equally creamy but bright pink, it enjoyed a few decades of kitsch popularity before falling into obscurity. While the Grasshopper has recently received some attention from craft bartenders and cocktail nerds, the Pink Squirrel is overdue for a comeback. Though Bryant’s, the cocktail’s originator, makes theirs with ice cream, we prefer to make ours with cream for a slightly less decadent affair.

Pink Squirrel



  • 1 oz crème de noyaux
  • 1 oz white crème de cacao
  • 2 oz cream
  • 3 maraschino cherries, skewered, for garnish


Step one

Add all ingredients save for the garnish to a cocktail shaker and fill with ice.

Step two

Shake and strain into coupe glass.

Step three

Garnish with skewered cherries.

Contributed by Supercall

Mix It Up!

To make a frozen version of this drink, substitute the cream for 1.5 cups of vanilla ice cream, and pulse together in a blender until incorporated.