/ck/ - Food & Cooking

The patrician White Russian.

My latest attempt had me steep the coffee grounds directly in vodka.
My rationale being that:
>it avoids heating the coffee
>since the flavors come from VOCs, ethanol - an organic solvent - should be able to extract significantly more flavor compounds than water ever could
>it avoids diluting the coffee extract with any unnecessary water
This was by far the (relatively) best tasting among the three. It was definitely the most palatable, but it was still very harsh. It tasted burnt and much more acidic than I would have liked. I could have bumped up how much syrup I used but I don't want it to be cloying - my biggest complaint with store-bought coffee liqueur

now I just don't know what else I can do. I guess I can try different coffee types but I don't know much about the different kinds and which would be best suited for my use

>>11956058
White Russian for a night cap.

bonus points if they aren’t standard off the shelf versions.

For me it’s my own twist on the classic White Russian. Perfect as an after dinner cocktail, most people are familiar with the White Russian, sometimes called a Caucasian, from the movie The Big Lebowski. It exudes relaxation and packs a hell of a punch while being an incredibly smooth drink. I’ve always felt it to be a bit one dimensional in its flavor profile though with almost all it’s flavor coming from Kahlua. I went ahead and fixed that by making the flavor profile a bit more complex by adding vanilla, caramel and mint to compliment and enhance the coffee flavored Kahlua.

1oz Caramel Smirnoff Vodka
1oz Vanilla Absolute Vodka
1oz Kahlua
1/2oz White Crème de Menthe
3oz Heavy Cream

Congrats, you now have a White Russian the Dude would die for.