Vodka and coffee liqueur over ice — two ingredients, no fuss, completely delicious.
The Black Russian was created in 1949 by Gustave Tops, barman at the Hotel Metropole in Brussels, for Perle Mesta, the US Ambassador to Luxembourg. The name refers to the Soviet (Russian) vodka and the colour from the dark coffee liqueur.
The drink's genius is its simplicity — vodka's neutrality lets the rich, sweet coffee flavour of Kahlúa take centre stage. Adding cream turns it into a White Russian; adding cola and lime juice turns it into a Mudslide variation. But the original, without any additions, is a perfectly satisfying two-ingredient cocktail.
Float 1 oz of heavy cream over the back of a bar spoon so it rests on top. 'The Dude abides.' You can stir it in slowly as you drink.
Replace one part of the Kahlúa with ½ oz freshly pulled espresso (cooled). The fresh coffee amplifies the caffeine and adds a bitter edge that Kahlúa alone lacks.
Blend all ingredients with 1 cup of ice and ½ oz simple syrup. Pour into a rocks glass. Dessert-like but dangerously drinkable.