It would make sense that any cocktail containing “Russian” in its name would have vodka as its primary spirit. The Black Russian cocktail would certainly follow that line of thinking. The drink is a cocktail of vodka and coffee liqueur. It contains five parts vodka to two parts coffee liqueur, per IBA specified ingredients. Traditionally the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass, followed by the coffee liqueur. The cocktail owes its name to the use of vodka, a typical Russian spirit, and the blackness of the coffee liqueur.
Legend has it the Black Russian was created in 1949 honoring a memorable hostess whose parties were legendary amongst the brightest stars. Barman Gustave Tops was a Belgian bartender working at the Hotel Metropole in Brussels around 1950. He used to make this cocktail for the American ambassador Pearl Mesta, and he probably had no idea the Black Russian would become a perennial favorite.
Variations
Dirty Black Russian, Tall Black Russian, Australian Black Russian or Colorado Bulldog: served in a highball glass and topped up with Cola.
Black Magic: served with a dash of lemon juice and a lemon twist to garnish.
Irish Russian or Smooth Black Russian: served with a head of Guinness stout.
Brown Russian: served in a highball glass and topped with Ginger Ale.
Peri's Black Russian: served in a high ball glass with vanilla vodka rather than plain, topped with coke
Vader: served with Jägermeister.
California Russian: served with a shot of Triple Sec and a slice of orange.
