Nutty White Russian
No. 15 | Nutty White Russian
5 minutes
5 minutes
1
Desserts / Cocktails
Stirred
A drinkable dessert
The classic White Russian is made with vodka and coffee liqueur. I quickly replaced the vodka with the delicate ginger-walnut liqueur , as it also pairs so well with coffee. Combined with the creamy whipped cream, it's beautifully smooth and perfect for a relaxing winter evening. I think this drink is practically a drinkable dessert.
You should prepare the following utensils:
- Large ice cubes—the bigger the better. I've already written about the importance of ice cubes here:
- A mixing glass, for example, a mason jar. It's important that it has a large circumference, so it can accommodate large ice cubes.
- A tumbler, a wide, low glass in which you can layer drinks, is best pre-chilled in the refrigerator.
Recipe
No. 15
Cocktail - stirred
Nutty White Russian
- 4 cl ginger-walnut liqueur
- 3 cl coffee liqueur, e.g. Cossack coffee
- 5-6 cl cream
Fill the mixing glass with large ice cubes and add both liqueurs. Stir the liqueurs for 30 seconds until cold. Stir gently; the goal is to get some meltwater into the liqueurs, allow the two liqueurs to blend well, and allow them to cool. Then strain over ice into the tumbler.
Now whip the cream until light and creamy, either with a whisk or in a shaker. Important: The cream shouldn't be too thick; it should still be able to flow. Then, using a spoon, slide it onto the liqueur to create two separate layers. Garnish with a coffee bean.
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Author Andrea
Not only do I love distilling, but I also enjoy sharing my knowledge, experience, and passion. In my blog posts, I take you on a journey through everyday life at our distillery and on our small business. Of course, there are also drinks to enjoy along the way.
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