White Russian
Coffee liqueur and cream create a rich, sweet texture around vodka; mixing the cream changes the initial layered experience.
Named source specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Kahlúa coffee liqueur | 30 | 1.01 | 30 ml Kahlúa coffee liqueur |
| vodka | 30 | 1.01 | 30 ml vodka |
| heavy cream | 30 | 1.01 | 30 ml heavy cream |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Combine vodka and coffee liqueur over ice. Float cream, then mix gently if desired.
Glass: Rocks glass. Ice: Fresh cubes unless otherwise stated. Garnish: None specified.
Flavor & balance
- Sweet (dominant): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Bitter (supporting): Cocktail bitters or coffee contribute a bitter accent; a small dose need not dominate.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: low. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Set coffee extraction or preparation separately; standardize its yield and temperature.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Ingredient checks: Milk: check dairy ingredients and all chosen products. These checks are not a complete allergen declaration for every brand or garnish.
Spirit & ingredient choices
Recipe notes & variations
The producer uses equal parts; many other bars use a larger vodka proportion.
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.