Vodka is a component of a Black Russian.
A Black Russian is a cocktail made with coffee liqueur and vodka, served with crushed ice. This cocktail is quite common in many regions of the world and is often one of the first drinks a bartender learns to make. Black Russians are super easy to make at home and don’t require any special cutting tools or complicated tricks. Black Russians can also be tailored to a variety of tastes and occasions.
Mint liqueur is used to replace coffee liqueur in Green Russians.
This cocktail was created to be served in an old fashioned glass, sometimes called a lowball glass. These low, basic glasses are designed to hold a scoop of ice and various mixed ingredients. A Black Russian is usually served without a garnish, although a cocktail straw or stirrer can be included to stir the ingredients. If you’re stocking a home bar, many kitchen supply stores sell cocktail glasses in different shapes or sizes, and you can also purchase a complete set so all your glasses match.
Credit for developing Black Russian is usually given to Gustave Tops, a Belgian bartender who worked in the 1940s. The drink’s name is supposedly a reference to the strained relations between Russia and much of Europe during the Cold War, and the fact that the drink contains vodka, a classic Russian spirit. Tapas used about a 2:1 ratio of vodka to coffee liqueur, although different bartenders may adjust this ratio slightly to personal taste.
A common choice of coffee liqueur for Black Russians is Kahlúa, although other brands can be used as well. The drink is made by measuring the ice in the glass, pouring vodka on top and adding the coffee liqueur. The bartender preparing the drink may stir to mix or present with the layers separated, allowing the consumer to stir if desired. A variant of the drink is the Tall Black Russian, made in a tall glass and mixed with cola.
In addition to Black Russian, you can also make Red Russians, with cherry brandy instead of coffee liqueur, and Green Russians, which use mint liqueur instead of coffee liqueur. In the 1960s, another version of this cocktail known as the White Russian was developed. The White Russians use the same ingredients but add a layer of milk or cream to turn the cocktail into a very rich drink suitable for after-dinner consumption.