White Russian
The White Russian is a wonderful vodka-based nightcap. Traditionally comprised of vodka, coffee liqueur, and heavy cream, the White Russian embodies the best qualities of a dessert drink without being cloyingly sweet. While its earliest known origins date back some 30 years prior, The Big Lebowski brought the White Russian into popular culture in the late 90s, much the same way Sex and the City popularized the Cosmopolitan. With no surprise, the coffee liqueur is the star of cocktail, and, depending on which one you use, can really define the overall flavor; Kahlúa, one of the more popular brands, tends to err on the sweeter side of the spectrum especially compared to the sharper flavor of say Mr. Black, which is a cold brew-based coffee liqueur (and personal favorite of yours truly). When it comes to preparing my White Russian, I build it directly in the double rocks glass (in lieu of a mixing glass). I highly recommend layering the heavy cream with a squeeze bottle maximizing the visual impact of a perfectly layered cocktail. This presentation allows for the cocktail to evolve with each sip you take through the cream. And unlike the majority of the cocktails featured here, the original recipe does not specify any garnish. But don’t take my word for it, make one and try it for yourself!
White Russian
In your double rocks glass, combine the coffee liqueur and vodka.
1 oz of Coffee Liqueur
2 oz of Vodka
1 oz of Heavy Cream (to top)
Add heavy cream to a squeeze bottle and shake until thickened. Add ice into your glass and layer the heavy cream to settle on the top. No garnish unless preferred with chocolate shavings or a freshly grated nutmeg.
TIP(S):
The secret to hand-whipped cream — add a coil (such as one from the hawthorne strainer) into your squeeze bottle to help speed up the process of thickening the heavy cream for layering.
