White Russian and Its Variations

White Russian, a classic creamy vodka cocktail is one of the all-time favourites. The sweet boozy drink made of vodka, coffee liqueur (mainly Kahlúa) and milk (sometimes cream too). An ideal drink for any occasion and any season, White Russian also is greatly appreciated after dinner. It is perfect for those who drink a lot and for those who do not drink much, who want to get a high soon and who do not want to lose it all, who like their drinks straight up and those who puke at the smell of alcohol. Yes, this is such a versatile drink. Bartenders have updated it to a new height with infused syrups and delicious coffee liqueurs. Here are some of the popular variations -

1.Espresso Martini: Dick Bradsell, the famous bartender of Soho Brasserie in London first invented this Espresso Martini by mixing vodka, kahlua, cane syrup with hot espresso. But, it is Meaghan Dorman of Dear Irving in New York who made the first White Russian version of Espresso Martini.

2.White Nun: Isaac Shumway of Tosca Cafe, San Francisco gave vodka a miss and chose brandy to make this hot White Russian. He mixed it with coffee liqueur and a hot mixture of coffee cream. The cappuccino like topping set the final killer crown.

3.Dulce y Salado: Chantal Tseng of Washington D.C.'s Mockingbird Hill ditched vodka here and took sherry to create this rich version of White Russian by mixing it with peanut rum liqueur.

4.Petit Cafe: This is basically a cross between Irish Coffee and traditional White Russian. H. Joseph Ehrmann, the bartender of San Francisco's Elixir invented this cocktail using green chartreuse.

5.Ozark Speedball: Another interesting interpretation of the classic White Russian, Ozark Speedball is about white whiskey with a few drops of citrusy orange oil giving it an fascinating aroma.