Pink Squirrel

• 0.75 ozcreme de noyaux
• 0.75 ozwhite creme de cacao
• 1.5 ozheavy cream

Preparation

1. 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. 2.

   Strain into a chilled coupe glass.

3. 3.

   Garnish with freshly grated nutmeg.