Built on the bones of the Black Russian, the White Russian traditionally adds cream or milk to vodka and coffee liqueur, transforming a stiff nightcap into a plush, almost dessert-like indulgence. But what happens when you take that formula, approach it with intention, and give it the full craft cocktail treatment? Helping us answer that question and sharing stories about his bar's extremely popular iteration of this drink is Scott Kitsmiller, bar manager at Chicago’s Gus’ Sip and Dip. Listen on (or read below) to discover Scott's White Russian recipe — and don't forget to leave us a review wherever you get your podcasts!

Scott Kitsmiller's White Russian Recipe

Cream

(Whipped to a thick, creamy consistency in a Hamilton Beach Blender)

- 8 parts cream to 1 part rich simple syrup (2:1)

Black Russian Mix

(Batched and refrigerated)

- 1 ounce vodka, such as Ketel One

- 1 ounce coffee liqueur, such as Caffè Borghetti

- ½ ounce rich cold brew coffee

- ¼ ounce rich (2:1) simple syrup infused with Tahitian vanilla beans

Directions

1. Pour 4 ounces cream directly into double rocks glass over 3-4 cubes Kold Draft ice.

The White Russian

The Buildout