The White Russian, a combination of coffee liqueur, vodka and heavy cream, has been popular since it appeared in 1949. Leave out the cream and you’ve got a coffee-colored Black Russian. The recipes* are not Russian in origin, but were named in the spirit of the primary ingredient, vodka.
*For a Black Russian, mix 1 ounce of coffee liqueur and 1.5 ounces vodka, and serve on the rocks. For a White Russian, add one ounce heavy cream.
As with almost every cocktail, there are numerous riffs on the original, including:
The Blind Russian, made with Baileys Irish Cream instead of heavy cream;
A White Mexican, made with horchata instead of cream;
A White Cuban, made with rum instead of vodka;
A White Indian, made with gin instead of vodka.
According to Wikipedia, there’s even an Anna Kournikova, a lowfat White Russian made with nonfat milk.
Celebrate the holidays with an Eggnog
White Russian. Photo courtesy Warwick Hotel.
But for Christmas and New Year’s Eve, try an Eggnog White Russian, which we discovered at Randolph’s† Bar & Lounge in the Warwick Hotel, New York City.
†The historic hotel, in midtown near Central Park, Fifth Avenue shopping, Rockefeller Center and the Theatre District, was built by William Randolph Hearst.
EGGNOG WHITE RUSSIAN RECIPE
Ingredients Per Cocktail
1 ounce coffee liqueur (Illy, Kahlúa, Starbucks, Tia Maria or whatever you have)
1.5 ounces vodka
2 ounces eggnog
Optional garnish: a grind of fresh nutmeg
1. Pour coffee liqueur, vodka and eggnog into a shaker filled with ice.
2. Shake and strain into a rocks glass.
3. Top with a grind of fresh nutmeg. (Forget those maraschino cherries in the photo—and the candy cane, too.)
Some people like to float the cream/eggnog on top of the spirits to make a more arty White Russian. We prefer ours shaken, not layered or stirred.