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Black Russian: adding more coffee to a classic cocktail

28/07/2021
by coffees.gr

"Teasing" an emblematic recipe with a history of 70 years!

Black Russian was created in 1949 by Gustave Tops, bartender at the Metropol Hotel in Brussels. The classic cocktail consists of two parts vodka and one part liqueur coffee, usually Kaloua. It owes its name to these drinks, since Vodka is the most characteristic Russian distillate and the cocktail is a dark brown word. Black Russian is always served with plenty of ice, in a low glass, following the order ice - vodka - coffee liqueur.

Over the years, various variations of the (simple, it is true) Black Russian appeared, which employed a variety of ingredients, such as Coca-Cola, lemon, spices, bitters and triple sec, milk and cream, and so on. But the truth is that nothing emphasizes the taste of a Black Russian more than an espresso.

Mixing coffee with alcohol has always existed and has given very tasty cocktails, but in recent years it has become a real trend among bartenders, who come up with imaginative recipes or reinvent classic cocktails by adding coffee, such as the "enhanced" Black Russian!

 

What do we need for a Blacker Russian?

60 ml coffee liqueur
30 ml of vodka
A Lungo Espresso
Ice


How do we prepare Blacker Russian?

Extract the espresso
Beat it with ice to cool and strain, but retaining the foam
In a low glass, put ice
Add the vodka, the coffee liqueur and then the iced espresso
Optionally serve with a little whipped cream.


Tips for delicious Blacker Russian

We use any coffee liqueur we have available, even homemade, although the original Black Russian recipe mentions Kalhua as the most suitable solution
We strain the extra ice from our cold espresso, but we take care to keep its foam, as it will give a nice, creamy texture to our drink.
A little chocolate syrup will take off even more of its flavors!
No sugar is added, but if it seems bitter, we can make the cold espresso dessert or add a dose of plain syrup.
We swallow responsibly and leave the steering wheel aside: our drink has coffee, but it also has strong alcohol.
Others prefer aromatic Arabica for this recipe, others argue that the strong Robusta gives a more solid character. We experiment to see what suits us best.
We can replace espresso with Cold Brew (ideally, with Cold Brew Concentrate, which has a stronger taste)
Such recipes are ideal for utilizing coffee that has "stale" and will not give the maximum in ordinary, hot extraction.
Increasing the quantities, we also make it in a jug, ideal for a party.


All the classics are not afraid of changes - so an emblematic cocktail harmonizes with modern trends and from Black it becomes ... Blacker!