Now, I'm pretty much OK with there just being one White Russian out there, but I admit to becoming curious when I saw one of the recipes came from Greg Seider of Summit Bar, whose work I like. But, to be fair, I'm printing all four here. Be prepared: there are a ton of eggs involved, and instructions are lengthy and difficult on three of these. (Double boiler? Really?) In fact, two of the recipes actually seem to be desserts, not drinks. Not that there's anything wrong with that. The same could be argued about the White Russian itself.
Moscow in Mexico
Created by Mixologist Gregory Seider of Summit
1 part Kahlúa
1 part Absolut Vodka
1 shot of espresso
1 half part walnut liquor
Directions:
Combine all ingredients into metal cocktail shaker and add ice. Hard-shake for 10 seconds and double strain through tea strainer into martini glass. Using aerolatte milk frother, froth cold milk and spoon on top of cocktail. Top with cardamom powder.
Moscow in Mexico
Created by Mixologist Gregory Seider of Summit
1 part Kahlúa
1 part Absolut Vodka
1 shot of espresso
1 half part walnut liquor
Directions:
Combine all ingredients into metal cocktail shaker and add ice. Hard-shake for 10 seconds and double strain through tea strainer into martini glass. Using aerolatte milk frother, froth cold milk and spoon on top of cocktail. Top with cardamom powder.
