White Russian

The White Russian is a decadent and surprisingly easy-to-make cocktail. Combining vodka, Kahlúa and cream and serving the crowd-pleasing drink on the rocks creates a delicious alternative to adult milkshakes.

The History of the White Russian

The White Russian came about in the 1960s when someone added a bit of cream to the Black Russian, rendering it white. Neither drink is actually Russian in origin—the Black Russian itself is thought to have originated in Belgium, where it was first created for a U.S. ambassador to Luxembourg. Rather, the name is simply a reference to their base spirit, vodka.

The White Russian suffered a bit from a stodgy, antiquated reputation for a number of decades, until the 1998 movie “The Big Lebowski” came along and breathed new life into the cocktail. That is, of course, thanks to Jeff Bridges’ character, the Dude, sipping it exclusively—and constantly—throughout the film’s duration.

The White Russian’s instant cultural prominence in the film’s aftermath is one of popular culture’s best drinks-related successes. One analogue would be Carrie Bradshaw’s impact on the Cosmo—but then the Cosmopolitan had only been birthed a few years before “Sex and the City” debuted. The White Russian, by comparison, had decades of dust to wipe off by the time “The Big Lebowski” rolled around.

Why the White Russian Works

The simplicity of the White Russian is the centerpiece of much of the cocktail’s allure. The combination of vodka, Kahlúa and cream is so pleasurable, you could arguably wing the measurements and be rather content with the results. But there’s a magic to getting the proportions of the ingredients just right.

When making a White Russian at home, choose a decent vodka. Likewise, because the heavy cream is a core aspect of the cocktail, elect a quality cream. That is, one with which you can taste the dairy’s provenance. A little character goes a deliciously long way.

Regarding substitutes: Half-and-half can work in a pinch because it has sufficient body to bolster the drink. It isn’t an optimal choice, but it will play its part well enough. Whole milk—or any type of milk—is a hard no-go. The resulting White Russian will be thin and insipid. Remember: You’re aiming for decadence.

Stir well before serving. Yes, the streaks of brown and white in an unstirred White Russian are arresting. (Exhibit A: The photo accompanying this recipe.) Gawk and admire to your heart’s content. Just do it before you drink your White Russian. You want those three ingredients melded like they were born to intermingle—which, in truth, they kind of were.

Ingredients