Cocktails

Pink Squirel

Pink Squirrel
Creme de noyaux has a wonderful, slightly bitter, nutty flavour, but is, in fact, made from peach and apricot kernels. It is usually served as a liqueur, but does combine well with some other ingredients in cocktails.

serves /1

4-6 cracked ice cubes
2 measures dark creme de cacao
1 measure creme de noyaux
1 measure single cream

Put the cracked ice cubes into a cockta shaker. Pour the creme de cacao, creme de noyaux and single cream over the ice Shake vigorously until a frost forms. Strain into a chilled cocktail glass.

In the pink

Pink Almond:

put 4-6 cracked ice cubes into a cocktail shaker. Pour 2 measures blended American whiskey, 1 measure amaretto, 1/2 measure creme de noyaux, 1/2 measure cherry brandy and 1 measure lemon juice over the ice. Shake vigorously until a frost forms. Strain into a chilled goblet and decorate with a slice of lemon.

Pink Pussycat:

half fill a chilled tumbler with cracked ice cubes. Dash grenadine over the ice and pour in 2 measures gin. Top up with pineapple juice and decorate with a pineapple wedge.

Pink Heather:

pour 1 measure Scotch whisky and 1 measure strawberry liqueur into a chilled champagne flute. Top up with chilled sparkling wine. Decorate with a strawberry.

Pink Whiskers:

put 4-6 cracked ice cubes into a cocktail shaker. Dash grenadine over the ice and pour in 2 measures apricot brandy, 1 measure dry vermouth and 2 measures orange juice. Shake vigorously until a frost forms then strain the mixture into a chilled cocktail glass.

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