Plush and dessert-leaning, it shakes up to a pale-pink froth that drinks like a chocolate-covered almond melted into silk. Crème de noyaux brings the rosy hue and a nutty, marzipan depth, white crème de cacao adds soft cocoa sweetness, and heavy cream folds it all together — think of a Grasshopper with almond where the mint would be.
Shaken · Coupe · Up
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.
The most repeated story places its birth at Bryant's Cocktail Lounge in Milwaukee in the 1940s, at the height of the supper-club era, though no individual creator is on record. Some accounts hold that it started out as a drink made with ice cream. It belongs to the same creamy family as the Grasshopper and the Brandy Alexander, and it has endured as a fixture on Wisconsin supper-club menus.