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.
Cocktail
Colorado Bulldog
1 1/2 oz Vodka
1 1/2 oz Coffee liqueur
1 oz Cream
Cola
Cracked ice
Shake the vodka and coffee liquer with cracked ice. Strain into an ice-filled Old-Fashioned glass. Top with cola.
Blind Russian
1 1/2 oz Vodka
3/4 oz Kahlua
3/4 oz Irish cream
Cracked ice
Shake the Vodka, Kahlua, and cream with cracked ice, strain into an Old-Fashioned glass, either neat or on the rocks.
The Cocolua
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.
Comments
Spear
yum, looks delish! maybe I will test this out this weekend
Jul 09, 2010 at 10:32 AM
The White Russian is a wonderful drink particularly if you put everything into the blender and use a couple scoops of vanilla ice cream instead of crea/milk/half&half.
Jul 09, 2010 at 11:26 AM
There's a burger place in Brooklyn that has basically turned the White Russian into a milkshake ... I know where I'm going this weekend.
Jul 09, 2010 at 12:49 PM
dbrew
You didn't include the "Nutty Russian," which is the essential White Russian plus a splash of Frangelico -- the hazelnut makes all the difference
Jul 09, 2010 at 2:04 PM
Classic Black Russian: vodka, Kahlua / Tia Maria, splash Coke, then - very difficult to do at home unless you're serving a lot of Guinness drinkers - splash of draft Guinness to create the creamy head, no need for any of that yucky dairy stuff!
Jul 09, 2010 at 3:19 PM
bushwackers (a St. John favorite)
1/2 oz cruzan rum
1/2 oz frangelico
1/2 oz amaretto
1/2 oz creme de cocoa
1/2 oz kahlua
1/2 oz baileys irish creme
1 cup crushed ice
top with
3 dashes of grated nutmeg
1Tablesp whipped cream
1 marachino cherry
Jul 09, 2010 at 5:30 PM
nts
I love the White Russian but what I love to do is combine with the Russian Qualude - Vodka, Kahlua, Irish Cream and Franjelica. Deeelicious! We make a big batch of it every year for or our halloween party and call it the Spooky Spirit;)
Jul 14, 2010 at 3:33 PM
One of the best White Russians I've ever had was in Paris. It was made with crème fraiche! Delicious.
Jul 15, 2010 at 8:22 AM
s
okay, i have one for you guys. careful though because they are too good sometimes.
I just call it "oo that's really good!"
glass of ice
add:
1 oz cherry vodka
3/4 oz kalua
top with 1/2 and 1/2
Jul 23, 2010 at 9:11 AM
Corblimey, mix'n'match! Anyone got a creative use for a vin rouge tres ordinaire?
Jul 26, 2010 at 3:37 AM
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