The Bourbon White Russian is the Dude’s drink with a better base. This Bourbon White Russian recipe is bourbon, coffee liqueur and cream over ice, and it’s smooth, sweet and unapologetically indulgent.
Bourbon works in a White Russian because of the vanilla and caramel, which complement the coffee and cream. It’s a pudding that you can drink with your feet up.
1
serving2
minutesBourbon, coffee liqueur and cream, built over ice. Creamy, sweet and smooth.
Ingredients
45 ml (1½ oz) bourbon
30 ml (1 oz) coffee liqueur
30 ml (1 oz) double cream or whole milk
Ice
Grated chocolate or nutmeg, to garnish
Method
- Fill a rocks glass with ice.
- Add the bourbon and coffee liqueur and stir.
- Slowly pour the cream over the back of a spoon so it floats on top.
- Grate a little chocolate or nutmeg over the top. Stir before drinking.
Thomas’s tip
- Use double cream for a rich drink, or whole milk if you want it lighter. Don’t use semi-skimmed. It looks thin and sad.
What does a Bourbon White Russian taste like?
Sweet coffee and cream up front, with bourbon caramel and vanilla behind. It’s smooth, rich and indulgent, like a boozy iced latte.
Tips for a better Bourbon White Russian
Pour the cream slowly so it floats, and stir at the table for effect.
Use a coffee liqueur you like. It’s a big part of the flavour.
Bourbon White Russian variations
Use rye for a drier drink. Swap cream for oat milk. For a stronger coffee hit, try a Bourbon Espresso Martini, or a different dessert drink in the Bourbon Alexander.
Best whisky for a Bourbon White Russian
A sweet, easy bourbon works best, because cream and coffee are rich. Look for 40% to 45%.
Bourbon White Russian: quick answers
What is in a Bourbon White Russian?
Bourbon, coffee liqueur and cream, served over ice.
Is it sweet?
Yes, but the bourbon gives it more depth than vodka does.
Can I use milk?
Yes, though it will be thinner.
Use double cream for a rich drink, or whole milk if you want it lighter. Don’t use semi-skimmed. It looks thin and sad.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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