By admin | January 6, 2012

Photo: Stuart Webster

By: Ashley Bode

When you’re sitting at the bar this weekend and something strikes you to order a White Russian you can probably recount watching The Big Lebowski one too many times or hanging out with your wacky Aunt over the holidays. Either way, there is a time and a place for this delicious, sweet libation. It’s okay, don’t be embarrassed.

The White Russian lacks in an interesting origin, there are no great tales to tell or ironic anecdotes to be passed around the bar. It simply made an appearance in a California magazine sometime in the 1960s and has been consumed ever since. Most people find the drink to be one of a few things, too sweet, too creamy or too dangerous, the combination of the first two leading to the third. The sugar content in a White Russian is guaranteed to give you a hefty hangover if consumed in excess and the cream of course can just sit in your stomach, weighing you down, and the dangerous part? They taste so familiar, like an alcoholic coffee milkshake or liquid candy, that it is easy to forget how strong they truly are. That is why it is best to have one, and only one, as dessert.

The original recipe calls for vodka preferably Russian vodka, hence the title, coffee liqueur and cream over ice. But there are of course, a hundred good substitutions and additions that can be made to keep this retro-drink current. Why not try substituting Bailey’s Caramel for the cream?   Use the Godiva Cappuccino instead of Kahlua? Soy milk? A few fresh spices? All of these can take the drink past the scenes of bowling alleys, limo rides, or bad family parties and make you truly appreciate a drink that is an icon of pop culture.

Best White Russian Recipe


2 ounces Vodka
1 ounce Coffee Liqueur
1 ounce Light Cream
1 ounce Irish Cream


  1. Pour vodka and coffee liqueur and Irish Cream over ice cubes in a rocks glass.
  2. Finish with light cream, dust with cinnamon and serve.

Photo: StuartWebster

To read Ashley’s original post, click here.

For more of Ashley’s tips and recipes, follow me on Twitter (@MarcusCooks)


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