Pink Squirrel

  • Serves

    makes 1 cocktail


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. It first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Ice Cream Cocktails.


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


Step 1

Purée ice cream, 1⁄2 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.

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