cocktail_white_russian

WHITE RUSSIAN

The Cult Movie Star

Made from Kahlúa, Vodka and cream; the White Russian brings it all together.

As with other classics, why mess with it. It’ll always be abiding. Because some things simply just work.

The Kahlúa guide on How to make

• 1 part Kahlúa
• 1 part Absolut Vodka
• 1 Part Heavy Cream

Fill a rocks glass with ice cubes. Add Kahlúa and Absolut Vodka, finish up with a cream layer. Tip: Ok, It’ll never be as pretty as the pictures. BUT, the layering is manageable at home – just pour the cream off the back of a spoon. Another tip: Serve with a straw and stir it up. little darling stir it up. *Want a less calorific version? Try it out with milk, skim milk or soymilk!

Please don't share with anyone

under legal drinking age.

Rate Drink

Coach Kahlúa on White Russian

Kahlúa Original

The White russian How to make

Did you know The Word Kahlúa

is derived from “kahwa,” an Arabic slang word for coffee. The name was selected by the liqueur’s founder, Señor Blanco, who wanted to stay true to coffee’s Middle Eastern origins.

Contact

Find a store near you right here: Where to Buy

Chefs and cookbook authors out there enjoy cooking with Kahlúa and have developed recipes in unisome with us. Directions for these delectables are just a click away (it was hard for us to choose a favorite).

For how long can I let a bottle sit?

The bottle will stay mint for 4 years. After this, the coffee flavor won’t hit the high notes as in it’s prime – but it will stay safe and sound to enjoy for longer.

How to Make a White Russian

You'll need vodka, Kahlua, and a couple other ingredients.

The Wondrich Take:

What is now in the center was once at the margin. In the history of ideas, the inquiring mind will identify a constant do-si-do between "no way" and "of course"; between stuff that nobody thinks and stuff that everybody thinks. One day the idea of a single god who created everything and sacrificed his own begotten son to rescue humankind from eternal damnation will get you turned into lion chow. Then, bam! Paradigm shift, and you get burned alive if you're not on the monotheism tip. Or take that guy Galileo. You get the idea. No matter which field of human knowledge you examine, which art or science, you find the same dynamic. The art of mixing drinks (or is it the science of mixology?) is no different. Case in point, the White Russian.

Roll the clock back to 1930 or so, and, if you look hard enough, you might just turn up a couple of little gloom-lifters based on vodka, then a little-known novelty spirit from the land of Rasputin and tractor-building collectives. There's the Russian, which mixes the stuff in equal proportion with gin and crème de cacao. If you don't like that (and, truth be told, there's not much reason why you should), you can have a Barbara: two parts vodka, one part crème de cacao, one part cream. Of course, that one's even more marginal. Back then, cream was rarely found in drinks outside the uber-girly precincts of the Pousse Café (the multilayered liqueur anthology; it is, alas, still with us).

Over the next 30 years, a lot of things happened that we really don't want to get into, and a few that we do, among them the Russian losing its gin (a lot of that going around) and trading in its dowdy old crème de cacao for the trendy new Kahlúa. And the Barbara getting renamed the Russian Bear (the fact that somebody felt that this deeply frilly drink needed toughening up namewise speaks volumes about the evolution of postwar American drinking), and then losing the "Bear" and doing the Kahlúa shuffle as well. By the end of the '50s, in other words, there are two vodka-Kahlúa Russians out there, with and without cream. This final stage is documented in the 1961 Diners' Club Drink Book, which pins a "Black" on the no-cream one, implying that there's a white one out there from which it must be distinguished.

At any rate, this period of careful evolution was time well spent. By the end of the next decade, the White Russian assumed its present place: straddling the world of mixed drinking like the Colossus of Rhodes, one foot planted firmly among the folks who never drink, the other among those who always do. Lightweights and lushes. Now, this isn't as weird a constituency as it might appear. Like its cousin the Brandy Alexander, the White Russian so effectively lubricates the hefty dose of alcohol it contains that it goes down the hatch with no resistance whatsoever. That's good if you're not used to the stuff -- or too used to it (see The Big Lebowski, in which they provide the bulk of the Dude's daily nutrition). And besides, gargle down a martini every 20 minutes, and you might as well be sporting a scarlet "D" (for "Drunk"). But these sweet, creamy deceivers look so innocuous, it's hard to take them seriously. That's called denial.

1. Shake well with cracked ice, then strain into a chilled Old-Fashioned glass (it'll look less wicked than in a martini glass; that's important).
2. Some folks build this one on the rocks, floating the cream on top. No.

The Wondrich Take:

What is now in the center was once at the margin. In the history of ideas, the inquiring mind will identify a constant do-si-do between "no way" and "of course"; between stuff that nobody thinks and stuff that everybody thinks. One day the idea of a single god who created everything and sacrificed his own begotten son to rescue humankind from eternal damnation will get you turned into lion chow. Then, bam! Paradigm shift, and you get burned alive if you're not on the monotheism tip. Or take that guy Galileo. You get the idea. No matter which field of human knowledge you examine, which art or science, you find the same dynamic. The art of mixing drinks (or is it the science of mixology?) is no different. Case in point, the White Russian.

Roll the clock back to 1930 or so, and, if you look hard enough, you might just turn up a couple of little gloom-lifters based on vodka, then a little-known novelty spirit from the land of Rasputin and tractor-building collectives. There's the Russian, which mixes the stuff in equal proportion with gin and crème de cacao. If you don't like that (and, truth be told, there's not much reason why you should), you can have a Barbara: two parts vodka, one part crème de cacao, one part cream. Of course, that one's even more marginal. Back then, cream was rarely found in drinks outside the uber-girly precincts of the Pousse Café (the multilayered liqueur anthology; it is, alas, still with us).

Over the next 30 years, a lot of things happened that we really don't want to get into, and a few that we do, among them the Russian losing its gin (a lot of that going around) and trading in its dowdy old crème de cacao for the trendy new Kahlúa. And the Barbara getting renamed the Russian Bear (the fact that somebody felt that this deeply frilly drink needed toughening up namewise speaks volumes about the evolution of postwar American drinking), and then losing the "Bear" and doing the Kahlúa shuffle as well. By the end of the '50s, in other words, there are two vodka-Kahlúa Russians out there, with and without cream. This final stage is documented in the 1961 Diners' Club Drink Book, which pins a "Black" on the no-cream one, implying that there's a white one out there from which it must be distinguished.

At any rate, this period of careful evolution was time well spent. By the end of the next decade, the White Russian assumed its present place: straddling the world of mixed drinking like the Colossus of Rhodes, one foot planted firmly among the folks who never drink, the other among those who always do. Lightweights and lushes. Now, this isn't as weird a constituency as it might appear. Like its cousin the Brandy Alexander, the White Russian so effectively lubricates the hefty dose of alcohol it contains that it goes down the hatch with no resistance whatsoever. That's good if you're not used to the stuff -- or too used to it (see The Big Lebowski, in which they provide the bulk of the Dude's daily nutrition). And besides, gargle down a martini every 20 minutes, and you might as well be sporting a scarlet "D" (for "Drunk"). But these sweet, creamy deceivers look so innocuous, it's hard to take them seriously. That's called denial.

Fall Cocktail: Pumpkin White Russian

Pinnacle® Vodka is a paid sponsor of this post.

Happy fall, y’all! With summer on its way out, I wanted to find a way to extend the “summer cocktail fun” into the new season with a special signature fall cocktail. I knew it had to be a pumpkin-inspired drink (of course), but I wanted it to also be something that used typical pantry ingredients that we often have on hand. Introducing…. the Pumpkin White Russian! You are going to LOVE it, especially if you’re already a fan of traditional White Russians.

Pumpkin White Russian

Ingredients

• 2 parts Pinnacle® Original Vodka
• 1 part coffee liqueur
• 1 part heavy cream
• 1 tablespoon canned pumpkin puree
• 2 teaspoon pumpkin pie spice

Instructions

Add all ingredients to a cocktail shaker filled with ice. Shake and strain over ice. Garnish with pumpkin pie spice.

Recipe Notes

If you want a traditional white Russian look to your cocktail, you can pour the heavy cream on at the end.

This Pumpkin White Russian has the perfect amount of pumpkin flavor making it a fabulous choice for a signature cocktail this fall. If you’re hosting a fall party, this is going to be a winner!

I wanted to give you a few more tips for transitioning your cocktails into the fall season. I hope you’ll be inspired to master a variety of cocktails for various fall events from tailgates to festivals!

1. Go Organic – For pumpkin-themed cocktails like the White Russian above, consider making fresh pumpkin puree instead of using canned. Carve your pumpkin and place seeds aside. Then place the pumpkin carvings with some lemon juice in a food processor to make homemade puree at-home – perfect for seasonal cocktails
2. Picking the Perfect Pumpkin– Pumpkin picking can be tricky, as pumpkins and their uses vary depending on shape, size and color. Medium-sized pumpkins between four and eight pounds are best for cooking and using in cocktails as those have a higher sugar content and aren’t too stringy
3. Spice Up The Season – While pumpkin spice is a fall favorite, spices such as ginger, cardamom, star anise, peppercorns and nutmeg add a touch of fall flavor to both sweet and savory cocktails. Each of these spices can easily be infused into a smooth spirit, such as Pinnacle ® Original Vodka, to create one-of-a-kind fall-inspired cocktails
4. Preparation is Key –Mixing up ingredients ahead of festivities in a slow cooker or pitcher can help save time when serving a crowd. When ready to serve, simply add Pinnacle ® Original Vodka
5. Season of Giving – Heading to a fall tailgate? A bottle of award-winning Pinnacle ® Original Vodka* makes for a perfect gift on the go. Consider bringing a basket or cooler, filled with ingredients, to encourage friends to whip up their own seasonal recipes at the game

I have no doubt you will love this Pumpkin White Russian Recipe, and when you give it a try, be sure to share with me here on the blog or on social media (@pizzazzerie)!

*Pinnacle® Original Vodka, International Wine & Spirits Competition 2017

Thanks to Pinnacle® Original Vodka for partnering with me on this cocktail series.

Pinnacle® is a registered trademark of Jim Beam Brands Co. (“Beam”) and is used with permission. The information, comments, and ideas expressed on this website do not necessarily reflect the views or opinions of Beam, it’s affiliated companies, or any of their directors or employees. Beam does not sponsor, authorize, or otherwise endorse this website.

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imgrum says

It looks super perfect for Fall! Thank you for sharing the recipe!

Trackbacks

[…] Pumpkin White Russian Cocktail by Pizzazzerie […]

[…] If you try out this Slow Cooker Apple Cider Cocktail, let me know! I’d love to see how you and your guests enjoyed it! And if you’re looking for another fall-themed cocktail, check out my Pumpkin White Russians here. […]

White Russian

An easy-drinking blend of vodka, coffee liqueur and cream, the White Russian was a favourite during the glory days of disco. Today it is a hipster staple once again.

About this recipe

Ingredients

Smirnoff No. 21® Vodka

Smirnoff No. 21® Vodka

A vodka that's known around the world, Smirnoff is born of a long history of charcoal filtration to give smooth mouth feel and a pure, clean flavour.

How to make

Fill an Old Fashioned glass with ice cubes.

Using a jigger, pour 50ml Smirnoff No. 21 Vodka and 25ml Baileys Coffee Irish Cream Liqueur into the shaker.

Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.

Pour into a short glass.

Gently top up with 50ml cream and garnish with a sprinkle of chocolate shavings.

Water, Water

Don’t snub good old H20. Stay refreshed by drinking water between drinks.

The White Russian Recipe: An Easy Vodka Drink You'll Love

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 serving

The white Russian is among the best, easiest, and most popular vodka cocktails you will come across. It is incredibly simple—just vodka, coffee liqueur, and cream. Without a doubt, this is a drink that every bartender should know and every drinker should taste.

The creamy counterpart to the equally famous black Russian, this recipe stems from a couple of cocktails that were a hit in the 1930's. It was not until the early 60s that the "white" and "black" Russians were written down in bartending guides. Since that time, there has been no stopping either drink.

What's not to love? You get vodka accented with the taste of coffee in a luscious, creamy cocktail. It's a very approachable drink and one that is a good introduction to the cocktail world. In fact, it's so delicious that one can barely notice there's alcohol in it and this has only fed the drink's popularity.

Enjoy a white Russian after dinner, during happy hour, or anytime you're looking for a quick and delightful drink.

What You'll Need

• 1 1/2 ounces vodka
• 3/4 ounce coffee liqueur
• 3/4 ounce cream

How to Make It

1. Pour the ingredients into an old-fashioned glass filled with ice.
2. Stir well.

Layer It If You Like

Test your bartending skills and float the cream on top of the spirits and ice. It may require a bit of practice to get a clean layer, but it makes for a great looking drink. Serve this with a straw and allow the drinker to stir the ingredients as they like.

Choose Your Vodka

The biggest question with the white Russian is which vodka to use.

The simple answer is: whatever you like. Better yet, if you're looking to save money in your home bar, this is the ideal drink.

There are many great tasting and inexpensive vodkas available to choose from. This is not a vodka martini and the heavy flavors of the other ingredients will disguise any impurities in the vodka used. Go ahead, save a few bucks and feel free to use your favorite "well" vodka for this drink.

The white Russian is the perfect mixed drink for flavored vodka experiments as well. By starting with an infusion of strawberries or raspberries, you can add a fruity dimension to make the drink really interesting. This is also a good use for those delicious cake and whipped cream vodkas, espresso, chocolate, and vanilla vodkas are also great choices.

Kahlua and Beyond

Kahlua is the most popular coffee liqueur used in a white Russian. Yet, there are many other options available. Give the coffee liqueurs from Firelit, New Deal, or Leopold Bros. a try. You'll be surprised at the difference and one may permanently replace Kahlua in your bar. Remember, just because it's the most common, doesn't mean it's the best.

Some white Russian drinkers will also switch the liqueur completely. Amaretto is a popular option and if you go with that, then you have actually made a roasted toasted almond, not a true white Russian.

Enjoy the Luscious Cream

The drink's cream seems like another easy ingredient, though you do have a few options here as well. Heavy cream is a popular choice because, though it is thicker, only a small amount is used in the drink.

It actually becomes lighter as the ice melts while giving the white Russian a lush texture.

Light cream and half and half are both good prospects, too. Some drinkers will use whole milk for the simple fact that more people stock milk in the fridge than cream. However, milk tends to produce a rather thin a drink.

If you prefer (or need) to avoid dairy, a perfectly good drink can be made with any dairy alternative. Soy, almond, rice, or any of the other "milk" can be used.

No matter which cream you choose, make sure that it is fresh or you will just be wasting liquor. Check the expiration dates before you pour.

How Strong Is the White Russian?

If we were to use an 80 proof vodka and mix the white Russian according to the recipe above, it would be approximately 24 percent ABV (48 proof). Even though it will mellow a bit as the ice melts, it is a deceptive cocktail and a little more potent than you may think, so take it easy.

Cocktails Similar to the White Russian

There are a number of vodka cocktails that are very similar to the white Russian that you may also want to try. You can even transform the white Russian into a frozen ice pop if you like. It's a fun recipe to play with, so use it as inspiration.

• Brave Bull - A black Russian with tequila.
• Colorado Bulldog - Add cola to create a sort of root beer float feel.
• Dirty Bird - Give the white Russian a quick shake at the end.
• Dirty White Mother - Switch the vodka out for brandy.
• Mudslide - Skip the cream and pour Irish cream liqueur instead.

• Smith & Kearns - Skip the vodka, switch from cream to half and half, and add club soda. Keep the vodka for a Smith & Wesson.
• Sneaky Pete - Replace the vodka with rye whiskey.

Baileys

BAILEYS WHITE RUSSIAN

Whether you're out for happy-hour, celebrating with the girls or just enjoying an after-dinner drink, there's no better way to shake up your cocktail routine than this delicious cherry-topped recipe!

Ingredients

DIRECTIONS

1. 1 Pour all ingredients into a glass with ice and stir.
2. 2 Combine in a glass and mix.
3. 3 Garnish with Maraschino Cherry.

SERVING TIPS

• For a delicious twist on a much loved classic, try using Baileys Espresso CrГЁme.

IMPRESS YOUR FRIENDS

Nowhere in the world is milk as popular as it is in Sweden and Iceland, where people consume over 12 ounces a day on average. (source: Washington Post, 2015)

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PLEASE DRINK RESPONSIBLY.

R & A BAILEY & CO. AND THE CENTURY COUNCIL SUPPORT RESPONSIBLE DRINKING.

BAILEYS IRISH CREAM LIQUEUR. 17% ALC/VOL. R & A BAILEY & CO. IMPORTED BY PADDINGTON, LTD., NORWALK, CT.

BAILEYS ALMANDE. ALMONDMILK LIQUEUR. 13% ALC/VOL. PRODUCED BY PADDINGTON LTD, NORWALK, CT.

BAILEYS MUDSLIDE COCKTAIL. MADE WITH VODKA, CHOCOLATE, COFFEE AND CREAM LIQUEURS. 12.5% ALC/VOL. R.A. BAILEY, NORWALK, CT.

BAILEYS AND ASSOCIATED LOGOS ARE TRADEMARKS OF R & A BAILEY & CO. ALL RIGHTS RESERVED.

How to Make a White Russian

A White Russian is a classic creamy cocktail that is made with vodka, coffee liqueur, and cream. It is typically served in an Old-Fashioned glass over ice. You can make a basic White Russian or try to mix it up a little. For example, add Baileys instead of liqueur for a stronger drink with a different taste. A White Russian is simple to make and is a great drink to serve as a dessert cocktail.

Ingredients Edit

Steps Edit

Part One of Three:

Part Two of Three:

Layering the Cream Edit

Part Three of Three:

Community Q&A

• Yes, and it is also high in alcohol.

• You can find the vodka and Kahlua at your local grocery store or liquor store. You can find the cherry and cream at any grocery store. Check the dairy aisle for the cream, and the ice cream section for the cherry.

• Yes. You could try a similar flavor profile, like chocolate liqueur, or you could make your own coffee liqueur (recipes abound online) or try a mixture of strong coffee and sweetener.

• You may use any type of milk for a White Russian, but cream and whole milk are the most popular choices.

• Generally, you'd want one third of a gallon of each, and another one third of a gallon of milk or cream.

• Yes. The important thing is the ratio, not the exact quantity. A standard shot glass is 1.5 fluid ounces, despite some commercial establishments serving a shot as 1 ounce.

• Make White Russians in a rocks glass, which is short and wide.

Warnings Edit

Things You'll Need Edit

Related wikiHows Edit

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Made Recently

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About This Article

The wikiHow Video Team tested these instructions during filming, and everything worked perfectly.

White Russian Cocktail Snack Mix

Ingredients

• 1 cup chocolate chips
• 2 tablespoons unsalted butter
• 2 tablespoons coffee liqueur
• 1 tablespoon instant espresso
• 1 tablespoon vanilla
• 1/8 teaspoon grated nutmeg
• 2 cups confectioners' sugar
• 5 cups square rice cereal
• 5 cups popcorn

Directions

In a double boiler, combine the chocolate chips, butter, coffee liqueur, instant espresso, vanilla and nutmeg. Heat until the chocolate melts, stirring the mixture until smooth and blended.

Put the confectioners' sugar in a large resealable bag. Combine the rice cereal and popcorn in a large bowl.

While stirring, slowly pour the melted chocolate mixture over the cereal mixture; mix until everything is well coated. Transfer to the resealable bag with the confectioners' sugar and shake the bag to coat everything with the sugar. Store in an airtight container or clean resealable bag.

Categories:

The Kitchen

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White Russian Cocktail

Shake the vodka and kahlua. Then pour over the ice in a tumbler. Top up with cream.

Ingredients:

• 2 parts Vodka
• 1 part Kahlua
• top up Cream
• 5 Ice cubes

4 354

Leave some comments about the White Russian

This is most ddefinitely my favourite cocktail - I make a dairy free version by shaking the Kahlua and vodka with 1/2 oz soya milk and 1/2 soya cream and sprinkle some cocoa on top. Amazing stuff.

Lovely drink - try half milk/half cream though - gives it a nicer taste

Love this drink goes down FAR too easily!!

by Gillian Reilly

This is the daddy of all cocktails!!you can drink them all night and not feel sick or drunk till you get outside and the wind hits you. . . mmmmmmmmmm. DELICIOUS

also known as caucasian (according to the Dude)

this is the macdaddy of all cocktails. cool as f*!ck

I was once asked for a White Russian and when I made it, the customer informed me in a condescending manner that a white russian was; Vodka, Tia Maria AND. . . . . Lemonade!! once i showed her the bible(UKBG Cocktail book) i explained i would be happy to make her drink and name it after her!! she drunk them all night after that!!

This is the ******* daddy of a drink - and you'll see it again the next morning!

Seen the Big Lebowski? How can the Dude be wrong? Cocktail of the highest order. Sup them outside on a hot summer's day and just sit back and wait for the nice feeling. The alcoholic equivalent of an ice-cream. . .

by Charlie Chester

If you had a hell of a lot to drink and feeling a little worse than you'd like to - this is your drink. I was feeling a little rough but then I had one or two and was up for another couple of rounds. Pretty good for the next morning too.

by Jean de Newport

This is a lovely indulgent drink which does not have a very strong alcoholic taste which makes it very more-ish

6 White Russian Variations

While it doesn't have speakeasy roots or a fashionably bitter edge, bartenders have taken a shine to the White Russian lately, updating it with artisan coffee liqueurs and infused syrups. But even with these high-minded tweaks, it remains an easy-drinking libation. Here are six of our favorite adaptations.

Vodka, coffee, coffee liqueur, and cream are mixed with vanilla liqueur in this cocktail, which sits somewhere between a classic espresso martini and a White Russian.

In this ode to The Big Lebowski’s signature drink, Xavier Herit, bartender at New York City’s Wallflower, concocted an upmarket riff on the White Russian with cognac, port, and real coffee in place of vodka and coffee liqueur. He advises using a dry shake, sans ice, to froth the egg white for this righteous libation.

For this hot version of the White Russian, bartender Isaac Shumway of San Francisco’s Tosca Cafe ditches the vodka, mixing brandy and coffee liqueur with a hot coffee-cream mixture, and topping with cappuccino-like crown of frothed cream.

At House Spirits in Portland, Oregon, white whiskey takes the place of vodka in this interpretation of the White Russian. Drops of orange oil on top of the drink lend it a citrusy aroma.

Bartender Chantal Tseng of sherry-centric bar Mockingbird Hill in Washington D.C. uses sherry and peanut rum liqueur in this rich twist on the White Russian.

Almost a cross between a White Russian and an Irish coffee, H. Joseph Ehrmann of Elixir in San Francisco created this cocktail, which features potent green chartreuse, for the 2006 Chartreuse Cocktail Competition.

Recipes

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