Most cocktail enthusiasts would never consider the White Russian a “classic,” per se. Cult classic? Maybe. The infamous mix of vodka, coffee liqueur, and cream is actually a modified version of a rather unpopular cocktail called the Black Russian (think less cream, more Kahlua) that first appeared in Belgium in the 1950s. It was never destined for greatness and was thus abandoned by bartenders in favor of dry manhattans and dirty martinis. Every try ordering one? Didn’t think so.
Yet somehow, everyone knows the White Russian. Most people know the recipe. It’s managed to squeeze itself into the tiny orifices that our brains reserve for useless food and drink trivia, right alongside the number of licks it takes to get to the center of a tootsie pop. We may never drink it again (dairy and alcohol? yikes), but we’re sure as hell never going to forget it. Especially when the Dude looks so damn cool sipping one in every scene.
Today’s recipe is inspired by the rise and fall of the White Russian. It is my humble attempt to resurrect the dairy-based cocktail and elevate it to new heights, incorporating a few popular Mexican ingredients like tequila, citrus, and cinnamon. Sort of like a Mexican creamsicle. I call it: El Gringo.
Ingredients:
2 oz tequila
2 oz orange juice
2 oz half & half
2 drops vanilla extract
dash of cinnamon
dash of Angostura bitters
1 tsp agave nectar
orange slice, to garnish
ice
Directions: Combine first 5 ingredients in a cocktail shaker. Shake and strain into a glass filled with ice. Top with bitters and agave nectar. Garnish with orange.