The White Russian

Explicit content warning

05/15/25 • 66 min

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

1⁄2 ounce rich cold brew coffee

1⁄4 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.

2. Pour 2 3⁄4 ounces of Black Russian mix slowly over the cream to layer.

3. Serve with a stirring stick.

📧Get in touch: [email protected]

🍸Follow us:

VinePair: https://www.instagram.com/vinepair/

Tim: https://www.instagram.com/timmckirdy/

Scott: https://www.instagram.com/portstainedeye/

Gus' Sip & Dip: https://www.instagram.com/gus_sipanddip/

Hosted on Acast. See acast.com/privacy for more information.

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

1⁄2 ounce rich cold brew coffee

1⁄4 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.

2. Pour 2 3⁄4 ounces of Black Russian mix slowly over the cream to layer.

3. Serve with a stirring stick.

📧Get in touch: [email protected]

🍸Follow us:

VinePair: https://www.instagram.com/vinepair/

Tim: https://www.instagram.com/timmckirdy/

Scott: https://www.instagram.com/portstainedeye/

Gus' Sip & Dip: https://www.instagram.com/gus_sipanddip/

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

The (Re)Old Fashioned (Live From the VinePair HQ)

In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York’s Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts!

Steve Schneider's Old Fashioned Recipe

2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon)

1 heaped bar spoon Demerara syrup (2:1)

3 dashes Angostura bitters

Garnish: orange twist and brandied cherry

Directions

1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock.

2. Stir briefly until chilled and incorporates (much shorter stir for single large cube).

3. Express orange twist and place on ice and garnish with brandied cherry.

📧Get in touch: [email protected]

🍸Follow us:

VinePair: https://www.instagram.com/vinepair/