From Lowbrow to Highbrow: Elemental Musings on the Black Russian

From Lowbrow to Highbrow: Elemental Musings on the Black Russian

By Andrew “the Alchemist”

Thursday, September 30, 2010

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The Black Russian is an exceedingly simple drink, but what type of drink is it?  Using my usual method for getting at the elemental nature of a drink, I first ask which of the six elements are present.

The six elements as I consider them are: aromatic, sour, sweet, strong, weak, thick.

The aromatic element could be argued about in the Black Russian.  Crème de café liqueur (Kahlua is but one brand) could easily be said to be aromatic.  Roasted coffee beans are decidedly-aromatic.  But, in compounding the Black Russian, the mixer does not add any purely-aromatic ingredient.  For now, I will skip the aromatic question.

There is no sour element in the Black Russian, so it is not a punch (which includes the sours).

The sweet element is present in the drink, all coming from the crème de café liqueur.

Being made of two liquors and ice, the strong element is very present in the Black Russian.

The weak element is present in the form of ice, which will dilute the drink.

There is no thick element in the Black Russian, so it is not a posset (which includes flips and eggnogs).

So, the elements we have are: aromatic (possibly) + sweet + strong + weak.  The Black Russian is not drowned in the weak element, so it isn't any grog-like drink.  This leaves it trying to be some type of sling.  (As has been aptly-shown by Wondrich and others, the Singapore 'Sling' is a mis-named punch.)  If the Black Russian were aromatized by garnishing it with freshly-grated nutmeg, it would then be mostly in the form of a (liqueuredly-fancy) traditional sling.

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The Black Russian Sling (on the rocks)

Vessel: 5½ fl-oz. (or larger) old-fashioned glass tumbler

Build in the tumbler

(If the following order is used, the heavier liqueur will mix itself into the lighter spirit)

→ 2 fl-oz. service ice (2 full-ounce cubes)

→ 1 fl-oz. plain vodka

→ 1 fl-oz. crème de café liqueur

Briefly stir the drink in its tumbler

Garnish by grating some nutmeg onto the surface of the drink

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I tried applying a different method to fully-mix it, and to get my desired amount of dilution - but then stop dilution there.  I don't consider all dilution evil - it can open flavors.

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The Black Russian Sling (served up)

Vessel: 4½ fl-oz. traditional cocktail goblet (chilled)

Combine in a mixing glass:

→ 1 fl-oz. plain vodka

→ 1 fl-oz. crème de café liqueur

→ method ice

Stir slowly to mix, chill and dilute

Strain into the goblet
Garnish by grating some nutmeg onto the surface of the drink

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I then thought about turning it into a bittered sling – better known as a true cocktail.  Bitters will remove even more of the harshness of the ethanol than most other ingredients of the aromatic element.  For this, I chose Fee's aromatic additive bitters because of the pronounced cinnamon flavor that I thought would go nicely with the coffee flavor.

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The Black Russian Cocktail

Vessel: 4½ fl-oz. traditional cocktail goblet (chilled)

Combine in a mixing glass:

→ 1 fl-oz. plain vodka

→ 1 fl-oz. crème de café liqueur

→ 2 fl-dsh. Fee’s aromatic additive bitters

→ method ice

Stir slowly to mix, chill and dilute

Strain into the goblet

Garnish with an authentic maraschino cherry on a skewer

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Finally, I adjusted the proportion within the traditional, American 2-fl-oz. jigger to 3:1.

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The Black Russian Cocktail (3:1)

Vessel: 4½ fl-oz. traditional cocktail goblet (chilled)

Combine in a mixing glass:

→ 1½ fl-oz. plain vodka

→ ½ fl-oz. crème de café liqueur

→ 2 fl-dsh. Fee’s aromatic additive bitters

→ method ice

Stir slowly to mix, chill and dilute

Strain into the goblet

Garnish with an authentic maraschino cherry on a skewer

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I liked this last one the best.  For now, I will leave it to others to try this same approach with the Rusty Nail, Godfather, Incredible Hulk, etc.