BLACK RUSSIAN
The Black Russian: A Post-War Classic
The Black Russian was created in 1949 by Belgian bartender Gustave Tops at the Hotel Metropole in Brussels. Tops created the drink for Perle Mesta, the U.S. Ambassador to Luxembourg, combining vodka with the recently introduced Kahlúa coffee liqueur, according to Liquor.com.
The cocktail combines vodka with Kahlúa in a simple two-ingredient formula. This pairing creates a sweet, coffee-forward drink where Kahlúa's richness dominates while vodka provides alcoholic strength without competing flavors, as noted in Difford's Guide.
The name "Black Russian" references the drink's dark color from the coffee liqueur and vodka's association with Russia during the Cold War era. The cocktail gained popularity during the 1950s and 1960s as both vodka and coffee liqueurs became fashionable in American bars, according to Punch.
The Black Russian spawned the White Russian variation in the 1960s, which added cream to create a lighter, creamier profile.
RECIPE:
2 oz vodka
1 oz Kahlúa
Method:
Add vodka and Kahlúa to a rocks glass filled with ice.
Stir gently to combine and chill.