By michael vivar
Sweet, cream-based drinks have been consumed in Europe since the 1400s. The popularity has endured including at the Hotel Metropole in Luxembourg during the 1960s.
This is when the coffee liqueur, Kahlua, exploded on the bar scene. Around 1961, Gustave Tops first mixed Kahlua, vodka and cream which he dubbed a White Russian.
Such an elementary concoction leaves it open to interpretation. One is the peppermint White Russian. Here's a look at this version and six other variations.
Mix three parts Kahlua, one part peppermint schnapps and one part cream in a rocks glass over ice. Stir gently. Garnish with candy cane or coat rim with crushed candy cane.
Mix three parts Kahlua, one part vodka, one part cream and one tablespoon chocolate syrup in a rocks glass. Stir gently. Garnish with shaved dark chocolate.
Mix three parts bourbon and one part cream in a rocks glass. Stir gently. Garnish with freshly ground nutmeg.
Layer two parts Kahlua, one part rum then one part cream in a rocks glass. Sprinkle top with cocoa powder then garnish with ladyfinger cookie.
Coat bottom of rocks glass with one teaspoon caramel syrup. Add two parts vodka, one part Kahlua and one part cream. Stir gently. Drizzle caramel syrup and sprinkle sea salt.
Layer two parts Frangelico, one part vodka then one part cream in a rocks glass. Sprinkle ground hazelnuts on top.
In a rocks glass with ice, combine two parts Kahlua, one part vodka and one part oat milk. Stir gently. Garnish with a sprinkling of ground cinnamon on top.
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