No, it's not actually Russian, that's just the vodka talking. Where this cream-based cocktail -- also known as the Caucasian -- was first created is up for debate, but the recipe made its print debut in Oakland in 1965. After a few decades on the only-for-serious-drunks list, and a few years enjoying a Big Lebowski bump, the White Russian has settled nicely into middle age. Feel free to order one without quoting The Dude.
If you can't abide milk or cream anywhere near your liquor, you can skip it and take your Russian black; to elevate the sweetness to higher heights, just add cola -- and call it a Colorado Bulldog.
1 1/2 oz Vodka
1 1/2 oz Coffee liqueur
1 oz Cream
Shake the vodka and coffee liquer with cracked ice. Strain into an ice-filled Old-Fashioned glass. Top with cola.
1 1/2 oz Vodka
3/4 oz Kahlua
3/4 oz Irish cream
Shake the Vodka, Kahlua, and cream with cracked ice, strain into an Old-Fashioned glass, either neat or on the rocks.
From Adam Schuman, Beverage Director, Fatty 'Cue
1 young coconut
1 part Kahlua
1 part dark rum
4 ounces coconut water
1/2 ounce egg white
1/2 tablespoon Chinese 5 Spice
Splash of soda
1 stick sugar cane
Remove top of a young coconut by making 4-8 clean cuts with a cleaver. Transfer fresh coconut water into a clean container. Combine Kahlua, rum, egg whites and coconut water in a small shaker. Dry shake for 20-30 seconds until mixture is well incorporated.
Fill a pint glass with ice and transfer shaken mixture over ice. Cover pint glass with large metal shaker and shake vigorously for 15 seconds. Add a splash of soda to shaken mixture and strain back into the young coconut.
Garnish the cocktail with a stick of sugar cane that has had one end dipped in Chinese 5 Spice. Garnish additionally with a straw and small spoon for eating the flesh of the young coconut.