A spirit-forward two-ingredient classic: vodka cut with coffee liqueur and built over ice, dark, bittersweet, and faintly sweet. Belgian barman Gustave Tops mixed the first one in 1949 at Brussels' Hotel Métropole for the American diplomat Perle Mesta, who carried the recipe back to Washington and into the standard repertoire. Float cream on top and it becomes its paler twin, the White Russian.
Stirred · Rocks · Cubed
build
Fill an old fashioned (rocks) glass with ice cubes.
add
Pour the vodka and coffee liqueur over the ice.
stir
Stir gently to combine and chill.