Classic Cocktail Spotlight: the White Russian

I’m a bit of a cocktail purist. Sure, I love new flavors and variations on the classics, but sometimes, when you really love a drink, you just want that drink. No bells or whistles. Just that pure, delicious flavor.

And that’s especially true with classic cocktails. Most classic cocktail recipes are easy to make and only a few ingredients, and they’re so deliciously satisfying when you get them right.

Take this drink: the White Russian. It’s three ingredients, and it tastes sort of like a boozy milkshake (as in: delicious). Lots of lists call the White Russian one of the Top 10 cocktails of all time, and for me, it’s the absolute top.

So, if you’re a purist like me, just mix up a glass, pour it over ice, and enjoy.

And if you want to spice things up (particularly if you’re think about including this drink in a holiday party lineup!), there are so many fun ways to update this classic cocktail for the holiday season. Garnishes like crushed peppermint, fresh cinnamon sticks and shaved white chocolate will take this classic to the next level, and are beautiful to serve. Or, if you want a particularly foodie-oriented variation, use a dried star anise or a split vanilla bean for a particularly beautiful finishing touch. You could even host a make-your-own White Russian bar with Kahlúa, vodka, cream, and garnishes, and let your friends create their own!

Finally, once you’ve tried the classic, think about incorporating seasonal flavors to vary things up — the White Russian is just as delicious with the Kahlúa seasonal flavors, like Kahlúa Pumpkin Spice or Kahlúa Peppermint Mocha. For more ideas for holiday entertaining, visit KahulaHoliday.com, or follow Kahlúa on Facebook, Twitter, or Instagram!

Kahlúa White Russian

INGREDIENTS
1 part Kahlúa
2 parts Absolut Vodka
1 part Heavy Cream

DIRECTIONS
Fill a rocks glass with ice. Swirl together the vodka, Kahlúa and cream, and pour over ice. Sit back, sip responsibly, and enjoy!

Disclosure: I have been compensated for this post, but all thoughts and opinions are my own.