I still remember the night the Dirty Russian was born, and not because I was particularly proud of it at first. I’d been tending bar for years, long past the days of overthinking every pour, when a regular—the kind who likes to test your limits—leaned in and asked me, “Ever dirty a White Russian?” I … Read more
The first time I had a Rum Raisin White Russian, it wasn’t on a menu. It was something passed down—a drink made by someone who understood how flavors tell a story. The idea came from the classic rum raisin ice cream, a favorite in old-school dessert shops, but here, it was transformed into something smooth … Read more
The first time I made this cocktail, it wasn’t even planned. It was a late night at the bar, and a regular came in, one of those guys who always asked for something “different but smooth.” He had a habit of dunking biscotti in his coffee liqueur, and that night, he was going on about … Read more
The Mudslide cocktail originated in the 1970s at the Wreck Bar in the Cayman Islands, created as a twist on the White Russian. Traditionally made with vodka, coffee liqueur, Irish cream, and cream, it became a popular dessert cocktail. The Salted Caramel Mudslide is a modern variation, replacing vodka with Irish whiskey and adding salted … Read more