Black & White Russians
In keeping with the Chess theme, this week’s Friday Cocktail presents two tasty classics, the Black Russian and White Russian.
The Black Russian dates back to 1949 Brussels, Belgium, where a barman, Gustave Tops, mixed up the drink for the then American Ambassador to Luxembourg, Perle Mesta. It is most likely that the White Russian was created at a later date–it’s been around since at least the 1960s–but I haven’t been able to verify this. The drinks get their name from the use of the very Russian main ingredient: vodka.
What you’ll need: Vodka, Kahlua (or coffee liqueur), and cream.
These drinks couldn’t be easier to make. For the Black Russian, pour 2 ounces vodka and 1 ounce kahlua in a rocks glass over cubed ice. For the White Russian, pour 1 1/2 ounce vodka, 1 ounce kahlua, and 1 ounce cream in a rocks glass over cube ice. That’s it.
How I like it: I prefer the White Russian because it’s sweeter. I’m also more likely to make my Black Russian with equal portions rather than the typical 2 to 1 ratio. For cream, I used the International Delight French Vanilla; it’s a great complement to the kahlua!
Before making your next move, remember to drink responsibly!
The Poisoned Martini 