Lou’s Pink Squirrels

In early March, when the thought of being relinquished to our homes seemed incredulous, a group of neighbors gathered outside to chat. We joked that if liquor stores closed, we’d have to dust off the créme de menthe and peach schnapps hidden away in the back of a cabinet. As I write this, I realize that seclusion unearths a plethora of memories when gatherings with family and friends were taken for granted. This, combined with the thought of such obscure libations, reminds me of the dreamy cocktails that my aunt Sister Rose Mary adored. During my childhood, we served many a Fuzzy Navel and Grasshopper to the sisters of the Felician order that frequented our home. Sister Connie and Sister Clare, my aunt’s best friends, were staples, but there were so many others who begged my aunt for a coveted invite. It was not uncommon to see a gaggle of nuns gathered in our living room on a Saturday or Sunday afternoon in their black veils, feet crossed at the ankles, while my father ran back and forth to the kitchen preparing their pretty drinks that came in colors like pale green, soft yellow and delicate peaches and pinks. These were the “drinks of nuns!” It just didn’t seem fitting for a Sister to hold a high ball glass containing an amber liquid dancing around ice cubes in her hand. After dinner, as the coffee percolated, my father took a tub of ice cream out of the freezer to soften so that a large scoop could be added to the coffee cup of each nun. I marveled at these divine holy ladies as they laughed and thoroughly enjoyed all these pretty drinks. But among all the cocktails served, the Pink Squirrel captivated my eyes and taste buds like no other. This angelic cocktail consisted of vanilla ice cream, creme de cocoa and Creme de Noyaux, a red-colored anisette-flavored French liquor.  My father gently added just enough Créme de Noyaux to the blender where the ice cream and creme de coco swirled to create the most delicate pink color for the drink fit for a princess, or in this case, a nun. 

It may be nearly impossible to find Créme de Noyaux in liquor stores today, but a readily available substitute of amaretto and a drop or two of red food coloring creates the delicious taste and color I so fondly remember.  

Lou’s Pink Squirrels

Serves 4

8 large scoops of softened vanilla ice cream

1/2 cup clear creme de cacao

1/4 cup amaretto

1 to 2 drops of red food coloring

Chocolate shavings

Nutmeg

Blend ice cream, liquors and food coloring in a blender. Pour into high ball glasses or a martini glass and top with a dusting of nutmeg and chocolate shavings.