KCC

Manual Index

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Pink Squirrel

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INGREDIENTS

  • 3/4 ounce crème de noyaux
  • 3/4 ounce white crème de cacao
  • 1-1/2 ounces heavy cream, chilled
  • Freshly grated nutmeg, for garnish

INSTRUCTIONS

  1. Add all the ingredients, except the nutmeg, into a shaker filled with ice.
  2. Shake until well-chilled.
  3. Strain into a coupe glass.
  4. Garnish with freshly grated nutmeg.