Black Russian
Build ∙ 2 min ∙ 29.8% ABV ∙
The Black Russian is a two-ingredient spirit-forward cocktail of vodka and coffee liqueur, built over ice in an old-fashioned glass.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Pour the ingredients into an ice-filled old fashioned glass: Vodka 50 mlCoffee liqueur 20 ml
- Stir gently
- Note: White Russian – float fresh cream on top and stir in slowly
Tips
- Pour straight over large cubes in the old-fashioned glass; big ice melts slower, so the drink doesn't turn watery.
- Coffee liqueur is 20 ml next to 50 ml of vodka and carries most of the flavor, so pick a full-bodied one from a fresh bottle.
History
The Black Russian is a vodka and coffee liqueur cocktail traditionally dated to 1949 and credited to Gustave Tops, a Belgian bartender at the Hotel Metropole in Brussels. He is said to have created it in honor of Perle Mesta, then the United States Ambassador to Luxembourg and a well-known Washington hostess, who was a guest at the hotel. Despite its name, the drink has no connection to Russia; it draws its name from vodka, a spirit associated with Russia, and from the dark color of the coffee liqueur.
The recipe later served as the base for the White Russian, made by adding cream.
FAQ
How do you make a Black Russian IBA?
Fill an old-fashioned glass with ice, pour in the vodka and coffee liqueur, and stir gently. Use large cubes: they melt slower, so the drink doesn't turn watery.
What is the recipe for a Black Russian IBA?
50 ml vodka and 20 ml coffee liqueur, a ratio of about 5:2, poured over ice in an old-fashioned glass with no garnish. It is vegan, vegetarian and lactose-free, at about 168 calories per serving.
How do you make a perfect Black Russian IBA?
Keep to 5:2 vodka to coffee liqueur: the liqueur is thick and sweet, and an overpour makes the drink syrupy. It carries most of the flavor, so use a full-bodied coffee liqueur from a fresh bottle.
Is a Black Russian IBA shaken or stirred?
Neither, strictly. It is built: poured straight into the glass over ice and given a gentle stir, with no shaker or mixing glass.
