Drinks

Black Russian

October 26, 2019 by Jennifer 1 Comment

When I started drinking, the White Russian was my cocktail of choice. It was easy to make and even easier to imbibe. The combination of vodka, Kahlúa and cream was sweet and creamy deliciousness. It was the coffee liqueur that made me a fan. The vodka was too strong and the milk was, well… just milk. But the coffee… that sweet coffee… that’s what pushed me over the edge.

See, my mom started me on coffee-milk (6 parts milk to 1 part coffee) and coffee ice cream when I was young. Like elementary school young. I always loved the way it smelled and then tasting it for the first time… I just couldn’t get enough. So, in college, when I discovered there was a cocktail with all those flavors, I was over the moon. But just like a regular cup of coffee, I needed cream, which is why I started with the White Russian. Because of the cream, the White Russian isn’t as strong as its sibling, the Black Russian, and back when I was a cocktail novice, I wasn’t a fan of strong drinks. I needed mixers and sweeteners. But now that I’m a more experienced cocktail girl, I don’t need as many mixers or sweeteners. Occasionally, I’ll even drink the liquors straight, especially if the liquor is good!

Black Russians and White Russians were always associated with Kahlúa because that used to be the only coffee liqueur around. Unfortunately it wasn’t great, but since that’s all there was, that’s what I used. Luckily times have changed and several other brands have happened on the scene. There’s Mr. Black, Leopold Bros. and even Patrón. While they’re all delicious, there’s only one that dons my liquor cabinet: Cutler’s Cold Brew Coffee Liqueur. This liqueur, made in Santa Barbara, California, tastes like a slightly sweetened cup of black coffee made with some of the best beans around. It’s thick and rich and one hell of a shot, which is why I knew it would be the perfect way to modernize this classic.

That’s right I said classic. Dating back to the late 40’s, the Black Russian was created in Brussels at the Hotel Metropole. Perle Mesta, the American ambassador to Luxembourg, was sitting at the bar when bartender Gustave Tops supposedly made the Black Russian just for her. See, Mesta was known throughout Washington, D.C. as the hostess with the mostess, so she needed a drink to serve at her parties. With the Cold War just getting underway, Tops thought creating a dark, mystical drink made with Russian vodka was apropos. It took off like Sputnik and now, here we are.

But I was never a fan of the Black Russian because like black coffee, it was just too strong for me. I needed the cream to temper the flavor in both the cocktail and that morning cup o’ joe. But now that I’m older and my palate has matured, I can start my morning with black coffee, and finish my evening with a Black Russian, especially if it’s made with Cutler’s.