I really get pissed off when i go into a bar and see the bartender making a White Russian - 95 percent of the time, the bastard behind the bar does not know what the hell he's doing, and being a former bartender, that just makes me want to jump over the bar and beat the shit out of him/her with a cocktail shaker. So I've decided to post a series of blogs concerning this issue, entitled "How I make a..." I figure you should trust me, if not in anything relatively important in life, at least in my ability to make/drink a beverage. So here goes.
A White Russian has three ingredients (well, 4 if you include the ice)
Contrary to what the bastard bartender (mentioned above) believes, a white russian is a built drink, not a shaken one. DO NOT SHAKE a White Russian damn it! It's fucking blasphemy. Thank you.
This is how i do it.
Take a lowball glass - this is what you would refer to as a whisky glass i believe - a short fat glass. Add a couple of nice big ice cubes in there - not crushed ice.. crushed ice melts too quickly and renatured the taste of the ingredients.
Over the ice, pour about 3 to 4 centiliters of white, unflavored vodka (like absolut or smirnoff - not something like absolut curant or zubrovska). Over the vodka, pour about the same quantity of Kahlua. You still with me?
Now float the milk/cream over the now mixed vodka and kahlua. You should get a layer of brown (kahlua/vodka) and a layer of white (da milk/cream). Throw a couple coffee seeds on top of the milk/cream, and Voila! there's your White Russian.
Now I tend to like my drinks steep - I just think they taste better that way (and they do). But if you're a sissy, a loser, you can lower the amount of booze per drink.
Also do me a favor, the next time you go to a bar, ask for a white russian. If the bastard doesn't know how to make it, wack him across the head, and show him how to do it.. Cheers!!
"The hard part about being a bartender is figuring out who is drunk and who is just stupid."
- Richard Braunstein