Pink Squirrel
Ingredients
- 0.8 ounce creme de noyaux
- 0.8 ounce white creme de cacao
- 1.5 ounces heavy cream
- freshly grated nutmeg
Method
Add the creme de noyaux, white creme de cacao and heavy cream into a shaker filled with ice and shake until well-chilled. Strain into a chilled coupe glass. Garnish with freshly grated nutmeg.