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09-20-2007, 09:04 PM
|  | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: May 2005 Location: Santa Barbara, Ca
Posts: 537
| |  The perfect White Russian
I've actually never had one, but we are involved in a Big Lebowski showing for a friend who's never seen it, and we are to drink White Russians only.
I'm not a big cocktail fan, but I'm sure some of you are! Help with a recipe please. |
09-21-2007, 10:17 AM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2005
Posts: 102
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HARPUA;
The accepted recipe for the coctail beverage known as "WHITE RUSSIAN" is simply 1, oz each of vodka & coffee Kalhua mixed over ice. From there you can make adjustments if you wish.
Have a nice day.
~ZEE,  |
09-21-2007, 11:17 AM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2006 Location: San Francisco Bay Area
Posts: 54
| | But that doesn't make it White...
The most important part of a White Russian is the Cream...Z-bestus just gave you the recipe for a Black Russian.
Wikipedia says... Cheers! 
Micki Quote:
Originally Posted by Z~BESTUS  HARPUA;
The accepted recipe for the coctail beverage known as "WHITE RUSSIAN" is simply 1, oz each of vodka & coffee Kalhua mixed over ice. From there you can make adjustments if you wish.
Have a nice day.
~ZEE, |
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09-21-2007, 06:28 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Sep 2007
Posts: 14
| | White Russian w/Vanilla
I found a recipe for a White Russian with vanilla, I know it is unorthodox, but it sure does taste good. White Russian- Vanilla |
09-24-2007, 12:19 AM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: May 2005 Location: Santa Barbara, Ca
Posts: 537
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We made white russians, but they curdled. How do you keep it from curdling? Does it all need to be the same temp? |
09-24-2007, 01:01 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2006 Location: Indiana
Posts: 615
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Quote:
Originally Posted by bcsman I found a recipe for a White Russian with vanilla, I know it is unorthodox, but it sure does taste good. White Russian- Vanilla |
I know most might find this disgusting but I made one using vanilla coffee creamer with a little milk mixed in and it was really, really good. I didn't have any other cream on hand so used what was in the fridge. lol |
09-24-2007, 03:33 PM
|  | ChefTalk Supporter Culinary Experience: Retired Chef | | Join Date: Jun 2006 Location: Commonwealth of Virginia
Posts: 1,223
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Quote:
Originally Posted by Harpua We made white russians, but they curdled. How do you keep it from curdling? Does it all need to be the same temp? |
Wow! Only time I've ever seen a White Russian curdle is when the cream or half and half was bad. Just to satisfy a curiosity...What type of Vodka did you use? |
09-24-2007, 04:37 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
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many years ago when i worked in a pub in london, i was turned onto white russians Vodka, Kahlua and cream. Every time i was bought a drink by a customer i added the measures to what, one night became a half pint glass. All was going well and i was looking forward to my after-hours drink with the rest of the staff when horror of horrors, the whole bloody thing split and had to go down the sink. So while "enjoying" my soda later we surmised that overloading the mix was the mistake ie. bulk doesnt work. it should but it just doesnt.????
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09-24-2007, 07:04 PM
|  | ChefTalk Supporter Culinary Experience: Other | | Join Date: May 2007 Location: Alabama
Posts: 314
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In all the time I worked in the bar business (and I don't really look back on those distant days with much love) I never saw a White Russian curdle either and it was my drink of choice. However,most bars don't use cream. Half and Half in better places, milk in lower end. However, if you've seen The Big Lebowski (sp?) the coffee creamer idea would be more appropriate. Just make sure its liquid, not powder. The Dude may not be able to draw the line, but I can. |
09-25-2007, 04:07 AM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: May 2005 Location: Santa Barbara, Ca
Posts: 537
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We used half and half. I didn't buy the vodka, but I know it was a cheap brand. It tasted okay so I don't think the milk was bad.
I don't understand what happened.. |
09-26-2007, 11:58 PM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2007 Location: NY
Posts: 82
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Quote:
Originally Posted by Harpua We used half and half. I didn't buy the vodka, but I know it was a cheap brand. It tasted okay so I don't think the milk was bad.
I don't understand what happened.. | Can happen if you use blender or some acid find the way into it. Was it flavored vodka?
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