Coffee, caramel, vanilla
The drink for a late-night doughnut run! Bittersweet and dessert-y.
Popular in the 1950s and ’60s, the Black Russian put a chill on the Cold War with vodka and Kahlua, a rum-based Mexican liqueur with strong notes of vanilla and coffee. Although cocktail historians attribute this drink to a Belgian bartender who supposedly developed it for a lady ambassador, it’s worth noting that Kahlua and Smirnoff ran major ad campaigns in Time magazine during the midcentury decades, earning both brands a spot in the family liquor cabinet. Kahlua became the go-to cordial after a dinner party, and recipes for Kahlua desserts—from pies to parfaits—made their way into kitchens. As a throwback, the Black Russian still packs a punch and is evocative of an era defined by American Bandstand and Marilyn Monroe. In the ’60s, a splash of cream added to this drink turned it into a White Russian, an iteration made famous by The Big Lebowski.
2 ounces (60 ml) vodka (Stolichnaya)
1 ounce (30 ml) Kahlua
Lemon peel, for garnish
Stir ingredients with ice and strain into an ice-filled rocks glass. Garnish with a lemon peel in the glass.