Chances are you’ve heard of a White Russian, a rich creamy cocktail made with vodka, coffee liqueur and cream served over ice. This beloved cocktail was created in late 1940’s by Gustave Tops, a Belgian barman who also created the White Russian’s sister cocktail a Black Russian which is simply a White Russian without the cream.
Milk is often substituted for the rich and decadent cream, but if you ask me, it’s the creamy, velvety richness of the cream that makes this cocktail sophisticated and exceptional. This is a special cocktaill I love during in the winter; it’s a lovely way to end an evening or to have as a reward after a long day on the ski slopes perhaps.
Credit to this drink’s more recent popularity is tied to 1998 blockbuster The Big Lebowski where it was predominantly featured. which elevated this cocktail into legendary status. For fun, I tweaked the traditional White Russian recipe opting for rum (and a dash of vanilla) instead of vodka, I think it adds nicely to the drinks complexity. So, this winter, I encourage you to be whip of a White Russian, continue the New Year celebration and indulgent in a way you haven’t before.
Vanilla Rum White Russian
- 1 1/2 ounce Kahluah
- 1 ounce Rum
- 1/2 teaspoon vanilla extract
- 2 1/2 ounces heavy cream
- Step 1 Fill a low ball glass with a good amount of ice.
- Step 2 Pour the Kahluah into the prepared glass, followed by the rum and vanilla extract.
- Step 3 Measure out the cream and set aside.
- Step 4 For the “layering” of cream, place a bar spoon (or teaspoon) over the cocktail glass with the backside facing upwards. Holding the spoon in place, very slowly pour the cream into the glass forming a layer.
- Step 5 Stirring is optional, some prefer it served as is, some will like is stirred before serving.