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:
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
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.
Comments are closed.