The Black Russian is a straightforward yet robust cocktail that combines the boldness of vodka with the rich, coffee-infused sweetness of coffee liqueur. Created in the late 1940s, it is the precursor to the more famous White Russian and is a perfect after-dinner drink for coffee lovers.
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Rocks glass
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Bar spoon
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Jigger or measuring shot glass
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Prepare the Glass:
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Fill a rocks glass with ice cubes.
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Pour the Ingredients:
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Pour 2 oz of vodka over the ice.
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Follow with 1 oz of coffee liqueur.
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Stir Gently:
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Use a bar spoon to gently stir the ingredients to combine.
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Stirring ensures a uniform blend without overly diluting the drink.
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Garnish and Serve:
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Optionally, garnish with a few coffee beans for a bold aroma and visual appeal.
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Serve immediately while the drink is cold.
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The Black Russian is traditionally served in a short rocks glass over ice, allowing the dark, rich colors to shine through.
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For a more elegant presentation, use a single large ice cube to maintain chill without over-dilution.
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Appetizers: Dark chocolate truffles, roasted nuts, or espresso brownies.
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Main Course: Grilled steak, lamb chops, or spicy barbecued ribs.
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Dessert: Coffee-flavored tiramisu, mocha cake, or vanilla bean ice cream.
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Stronger Black Russian: Increase the vodka to 3 oz for a more intense kick.
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Sweeter Black Russian: Use a flavored coffee liqueur, such as vanilla or caramel.
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White Russian: Add 1 oz of cream or half-and-half to the Black Russian to create the creamy, iconic White Russian.
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Mudslide: Add 0.5 oz of Irish cream liqueur for a dessert-like version.
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Espresso Black Russian: Swap the coffee liqueur for a shot of fresh espresso and 1 oz of coffee liqueur for an extra caffeine kick.
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The Black Russian was first created in 1949 by bartender Gustave Tops at the Hotel Metropole in Brussels to honor a U.S. diplomat.
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The drink’s name references the dark color of the coffee liqueur and vodka’s Russian origins, despite being created in Belgium.
Ingredients
Directions
-
Rocks glass
-
Bar spoon
-
Jigger or measuring shot glass
-
Prepare the Glass:
-
Fill a rocks glass with ice cubes.
-
-
Pour the Ingredients:
-
Pour 2 oz of vodka over the ice.
-
Follow with 1 oz of coffee liqueur.
-
-
Stir Gently:
-
Use a bar spoon to gently stir the ingredients to combine.
-
Stirring ensures a uniform blend without overly diluting the drink.
-
-
Garnish and Serve:
-
Optionally, garnish with a few coffee beans for a bold aroma and visual appeal.
-
Serve immediately while the drink is cold.
-
-
The Black Russian is traditionally served in a short rocks glass over ice, allowing the dark, rich colors to shine through.
-
For a more elegant presentation, use a single large ice cube to maintain chill without over-dilution.
-
Appetizers: Dark chocolate truffles, roasted nuts, or espresso brownies.
-
Main Course: Grilled steak, lamb chops, or spicy barbecued ribs.
-
Dessert: Coffee-flavored tiramisu, mocha cake, or vanilla bean ice cream.
-
Stronger Black Russian: Increase the vodka to 3 oz for a more intense kick.
-
Sweeter Black Russian: Use a flavored coffee liqueur, such as vanilla or caramel.
-
White Russian: Add 1 oz of cream or half-and-half to the Black Russian to create the creamy, iconic White Russian.
-
Mudslide: Add 0.5 oz of Irish cream liqueur for a dessert-like version.
-
Espresso Black Russian: Swap the coffee liqueur for a shot of fresh espresso and 1 oz of coffee liqueur for an extra caffeine kick.
-
The Black Russian was first created in 1949 by bartender Gustave Tops at the Hotel Metropole in Brussels to honor a U.S. diplomat.
-
The drink’s name references the dark color of the coffee liqueur and vodka’s Russian origins, despite being created in Belgium.