BLACK RUSSIAN

Name: Black Russian
Cuisine: drinks

The Black Russian is the White Russian’s bold big brother. It’s a rich cocktail that’s incredibly easy to make with just two ingredients. By simply mixing Kahlúa and vodka, you’ll have a classic drink that packs a punch in both flavour and simplicity

INGREDIENTS

Ice Cubes

1 part Kahlúa

2 parts Absolut Vodka

1 Whole Cherry

Ice Cubes

30 ml Kahlúa

60 ml Absolut Vodka

1 Whole Cherry

Ice Cubes

1 oz Kahlúa

2 oz Absolut Vodka

1 Whole Cherry

HOW TO MAKE

Fill a rocks glass with ice.
Add the Kahlúa coffee liqueur and Absolut Vodka.
Mix together.
Garnish with a cherry and enjoy.

FUN FACT ABOUT THE BLACK RUSSIAN

The Black Russian is the big brother of the equally famous White Russian. It’s a simple yet tasty drink, combining Kahlúa coffee liqueur and vodka in a truly unforgettable way.

Estimated ABV = 32% (Kahlúa Original 16%) Estimated ABV = 33% (Kahlúa Original 20%) The exact value depends on how you mix, which measures you use and even your glass!

BLACK RUSSIAN FAQ

How long does it take to make a Black Russian?

Under one minute. It’s simple to make and there’s no shaking, just stirring.

What does a Black Russian taste like?

The Kahlúa coffee liqueur gives it that unmistakable coffee taste. When it’s mixed with the vodka, it gives the drink a strong, smooth taste. And, unlike its cousin—the White Russian—it’s not creamy.

What’s the difference between a Black Russian and a White Russian?

Cream! Or milk, depending on your preference. By adding cream or milk to a Black Russian, you can turn it into a White Russian. Talk about versatile!

Any tips for making an awesome black russian?

Find the flavours that work for you. Try different types of vodka, or even different types of Kahlúa until you find the perfect mix.

Also, explore different types and shapes of ice, or try making ice from filtered coffee! It’s your drink, so make it for your personal taste.

Why is it called a Black Russian?

The name comes down to one of its key ingredients: vodka. Along with its creamier cousin—the White Russian—it was first made at a hotel in Brussels, Belgium back in 1949, in honor of the then-U.S. ambassador to Luxembourg.