Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 30 ml | creme de noyau — {"raw_name": "Crème de noyau", "raw_measure": "30 ml Crème de noyau", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 30 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "30 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 45 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "45 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of nutmeg and Creole-style bitters (e.g. Peychaud's).
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Dust with freshly grated nutmeg and finish with a line of creole bitters across the surface.
Garnish: Prepare garnish of nutmeg and Creole-style bitters (e.g. Peychaud's).
Ice: ice
{"date_published": "2017-08-16 13:29:57", "source_url": "https://www.diffordsguide.com/cocktails/recipe/2736/pink-squirrel", "image_url": "https://cdn.diffordsguide.com/cocktail/ApbLGO/square/0/512x512.webp?v=1747932567"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.