Study in White (Russian) No. 8

This month the Home Bar Awards is challenging us to reimagine dive bar cocktails. The first cocktail I ever had in a dive bar (because that’s all we had where I came from) was a White Russian. I didn’t know anything about cocktails so my friend ordered it for me. I am quite certain it was 2% milk nearing expiration mixed with Kahlua and low end vodka. But I didn’t know any better and was quite happy. My tastes have changed a bit since then. As a matter of fact I can’t even remember the last time I ordered one.  So I figured I had to choose it for this competition.⠀⠀⠀⠀⠀

My reimagined White Russian appeals more to my tastes today.  With it's smoky allure and sophisticated foam it would definitely be something that could be served in any respectable cocktail establishment, which is key to the contest.⠀⠀⠀

I replaced the traditional Kahlúa with Don Ciccio & Figli Concerto which is my favorite coffee liqueur. The barley spirit as the base lends something rich and special to the liqueur. I replaced the plain cream with a whipped cream topping that includes cognac, a smoky scotch, a splash of creme de cacao, egg whites and chocolate bitters. Using a siphon or isi cream whipper  (available on Amazon) I can achieve a thick creamy consistency for the top of the drink that holds up through the whole drinking experience.⠀⠀

For the whipped foam topping place the following in a siphon and chill for several hours:

• 2 oz 2% Milk
• 3 oz Cognac
• 1 oz Lagavulin 16 scotch Whisky
• 1.5 oz Tempus Fugit Creme de Cacao
• 2 egg whites
• 1 oz Heavy Cream
• 4 dashes Chocolate Bitters (I use Fee Brothers Aztec Bitters)⠀⠀⠀

Mix the following over ice until chilled:

• 1 oz Grey Goose Vodka
• 1 oz Don Ciccio & Figli Concerto
• .5 oz cooled Espresso⠀⠀⠀⠀⠀⠀⠀⠀⠀

Pour in the coffee vodka mixture into a rock glass with ice. Top with the whipped foam and sprinkle a dash of nutmeg over the top to serve.

It's a bit of work, but oh so worth it. This recipe will make about 6+ servings of the foam depending on how generous you pour it on. The isi whipper will easily hold twice that. So it could easily make a simply an sophisticated dessert at the end of a meal. If you want to take it up another notch. Make a batch of the vodka, coffee, liqueur ahead and chill that in the freezer adding .25 ounces of water per serving to account for the missing dilution of the ice. Put 1.5 ounces in tall stemmed coupe classes and top with a thin layer of the foam and fresh grated nutmeg. No one will believe it started as a dive bar cocktail!