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.
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.
0 servings