A plush, dessert-leaning cream cocktail in the lineage of the Grasshopper and Brandy Alexander, shaken to a pale-pink froth. Crème de noyaux lends a rosy hue and a chocolate-covered-almond nuttiness, rounded by white crème de cacao and heavy cream. It is thought to have emerged from Bryant's Cocktail Lounge in 1940s Milwaukee — said to have begun life with ice cream — and remains a fixture of Wisconsin supper-club menus.
Shaken · Coupe · None
add
Combine crème de noyaux, white crème de cacao, and heavy cream in a shaker.
shake
Add ice and shake well until chilled and frothy.
strain
Double-strain into a chilled coupe or cocktail glass.