Black Russian

How can you make this black Russian recipe your own?

The great thing about most cocktails is you can adjust the quantities to suit your personal tastes. If you like a strong coffee flavor, you might try using 2 parts Kahlua to one part vodka. Or, flip it if you like a more subtle coffee flavor. If you want to make things a little silkier, try making a white Russian. It’s basically a black Russian with a splash of cream.

What kind of ice cubes should you use when making black Russians?

The perfect sip from your black Russian is usually that first sip you take. That’s because the ice hasn’t had time to melt and dilute your drink. So, if we borrow a little knowledge from high school physics, we know the smaller the surface area the ice has, the slower it will melt. Instead of opting for a bunch of small ice cubes, try using bigger cubes, or ice balls. Check out our list of the best gifts for bartenders to find molds, plus more gifts for people who like to make cocktails.

What can you use as a garnish for black Russians?

Black Russians are usually served without a garnish, but if you’re one to gild the lily, so to speak, you can certainly opt for a lemon peel, especially if you like to serve lemon with espresso. Another easy option is something you probably have on hand: a maraschino cherry.

When can you serve black Russians?

Both black Russians and white Russians are typically served as after-dinner drinks. Their pleasing coffee flavors are a great way to end a big meal. Otherwise, you can buck tradition and serve either drink with dessert, especially if dessert is something chocolaty!

—James Schend, Taste of Home Deputy Culinary Editor