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Pink Squirrel

Ingredients

  • 3/4 Ounce of Creme De Noyaux
  • 3/4 Ounce of White Creme De Cacao
  • 1 1/2 Ounces of Heavy Cream
  • Garnish: Freshly Grated Nutmeg

Instructions:

  1. Add the creme de noyaux, white creme de cacao and heavy cream into a shaker filled with ice and shake until well-chilled.
  2. Strain into a chilled coupe glass.
  3. Garnish with freshly grated nutmeg.