Well, here we are. Another Monday, thankfully, it’s a Martini Monday! Today we are going to make a White Russian. I need to confess something. I am not a fan of milky alcohol. Bailey’s, RumChata, and other milk/alcohol liquors are just not my thing. I have friends who think there is nothing better than having a shot of Bailey’s in their coffee. Other friends have said that having RumChata is like drinking the sugary milk out of the bottom of a cereal bowl. I just have to disagree. Sorry. Given this information, when my significant other said, “oh try my White Russian”, I gave a resounding “no thank you” re-stating my aversion to milky alcohol. He persisted, so I tried it mainly to end the conversation and move on with my day. I have to tell you. If I were going to drink milky alcohol this would be the one. I hate to admit it, but it was good.
My significant other is a good cook, and that creativity does translate into all things food and drink. He likes to experiment, and have fun with his creations. In the future, I will write a post about his Egg Nog. Yet another milky alcohol. I used to cringe when it was mentioned, but his twist on it is so good that people request his special egg nog all season long. Ok. Back to the White Russian.
You might be thinking why in the world is this drink called a white Russian? It’s very simple actually. It’s because of the use of vodka and dairy. It was invented in 1949 in a bar in Belgium. There are other versions too. The Black Russian which eliminates the use of dairy, the White Cuban which uses rum instead of vodka, and the Dirty Russian which uses chocolate dairy instead of vanilla.
Now, how does my significant other make his White Russian? He uses Tito’s vodka (as you all know now, this is my favorite brand of vodka), Kahlua, and half and half to make his version. First, grab a 12 ounce high ball glass and fill it half way with ice. Then add the following:
- 2 ounces of vodka
- 1 ½ ounces of Kahlua
- 4 ounces of half and half
You can stir it, but if you shake it in a cocktail shaker it looks creamer and a little more frothy.
I can vouch for this version, but there are many out there. Can you sub milk in for the half and half? Yes. Can you sub heavy cream in for the half and half? Absolutely. The half and half is just what he prefers, and I have to say it is pretty yummy that way. So, until we meet again, on our next Martini Monday, remember to stay cool like the Russian tundra… and as always stay glamorous.