White Russian

by burntttoast

white russian

Once upon a time, a long long time ago, I used to like coffee. I had a great love for it, made even greater by the fact that I worked at a café, which was known by its locals for its coffee.  One shot late, one sugar, or sometimes even a mocha, depending on my mood. Then one day, during my “at least three coffees a day” – phase, I decided to quit. What followed was a week of headaches, and a taste for coffee no more. I can’t exactly pinpoint what it is, but I would say that it’s the combination of aroma and flavour that makes my tummy turn just a little. Maybe also the fact that that’s what you can smell on people’s breaths first thing in the morning on the tram to uni. That off, bitter fragrance of unbrushed teeth wafting through the tightly packed carriage.

All is not lost though. I still like kaluha. That counts as coffee in my books. Delicious, sweet, alcoholified coffee.

You already know I’m a sucker for a good cocktail, although mind, purists will say this isn’t.  To which I will agree and say of course not, it’s sophisticated dessert. Now do you want one or not.

I find most of the time, White Russians are a rather neglected drink, usually resembling a careless coffee milkshake – ice, Kahlua, milk, done. No, no, no.

I tasted this version almost a year ago in this little cellar bar called Abflugbar in Bern. If you’re ever there – go. It’s great. The barmen come have a little chat with you to determine what cocktail would suit you best. Anyway.  What I was served then was an incredibly pleasant surprise: A two-layered drink, dark and strong down the bottom with a  white cloud of cream floating on top. Delish.

So what you first need is a fancy glass, preferably a coupe. To this, add, shaken at different intervals, ice, Kahlua, vanilla vodka and cream – by which I would just like to mention – what is it with this “thickened cream”  Australia? How about pure cream? Does thickening it make it easier (and so much more time efficient – “takes only one minute to whip instead of two! Wow!”) for lazy people to whip it? If that’s the case, you should wear a bag over your head and get the pre-whipped sweetened can of cream from the back isle. Shame on you.

If you’re in a big enough supermarket, chances are you’ll find cream without any thickeners in it. That, or you add a splash of milk to your cream before shaking. Your choice.

White Russian

 Serves 1

45ml Kahlua

45ml Vanilla Vodka

60ml cream

splash of milk if using thickened cream

ice

Find a jam jar with a tightly fitting lid. Add the Kahlua, vodka and 3 cubes of ice, screw the lid on and give it a good shake. Pour into your coupe glass, making sure you catch all the ice. Throw the ice into the sink, give the jar a wash, then add the cream (and milk) and 2 ice cubes. Give it a good shake. Gently pour over the back of a teaspoon onto the Kahlua vodka, making sure you catch the ice again.

Happy dessert time.

In case you were wondering how to drink this – just sip it. You’ll get a nice mixture of the two layers with every sip.

Also, you can use as many ice cubes as you want. We always seem to run out, so I’ve adapted my needs to our ice cube tray.