In this recipe from Chef Joshua McFadden, the classic White Russian gets a twist with the addition of a bit of Cointreau. It adds an extra layer of flavor to this festive yet easy-to-assemble drink.
- 1 oz. (30 ml) vodka
- 1 oz. (30 ml) Kahlúa
- 1/2 oz. (30 ml) Cointreau
- 1 1/4 oz. (35 ml) heavy cream
- Unsweetened cocoa powder for dusting (optional)
In a double old-fashioned glass or small tumbler filled with ice, combine the vodka, Kahlúa, Cointreau and cream; stir to combine. Dust the drink lightly with cocoa powder and serve immediately. Makes 1 drink.
Recipe courtesy of Joshua McFadden, executive chef and owner of Ava Gene’s and founding partner of Tusk restaurant, Portland, OR