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

Ingredients

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

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.