Pink Squirrel

By garciamoss

This rose-hued variation on a grasshopper from The Greenwood Supper Club in Fish Creek, Wisconsin trades crème de menthe for almond-flavored crème de noya

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Rate this recipe 4.4/5 (14 Votes)

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Ingredients

2 cups vanilla ice cream
1 oz. crème de noya
1 oz. white crème de cacao
Whipped cream, for garnish

Details

Adapted from saveur.com

Preparation

Step 1

Purée ice cream, ½ oz. crème de noya, and the crème de cacao in a blender; pour into a cocktail glass. Top with a dollop of whipped cream; drizzle remaining crème de noya over top. Serve immediately.