INVERTED White Russian

Today we’re making two versions of the White Russian – the classic cocktail made famous by a cult favorite, The Big Lebowski. First, we’ll make the original recipe, and then I’ll show you my take on the Dude’s favorite beverage: the Inverted White Russian.

The classic White Russian is simple: Russian vodka, coffee liqueur, and cream. The Dude drank nine of these throughout the film, and while it’s easy to make and easy to drink, it’s not my personal favorite. For my version, I wanted to use some mixology techniques I learned behind the bar to elevate the flavors and create a richer mouthfeel.

Cream-Washed Vodka

For the Inverted White Russian, I used milk-washing with cream to create a smooth, creamy vodka with subtle coffee notes. This technique not only enhances the mouthfeel but also leaves a clear, refined spirit once strained.

Ingredients:

• 120 ml (4 oz) vodka

• 10 ml (1/3 oz) simple syrup

• 6 drops coffee bitters

• 2 barspoons lemon juice

• 45 ml (1.5 oz) cream

To make it, mix the vodka, simple syrup, coffee bitters, and lemon juice in a mixing glass. Then gently pour it into the cream – never the other way around. Place it in the fridge overnight and strain through a muslin or cheesecloth, changing bowls midway if needed. The result is a silky, clear vodka that you’ll want to sip on its own, but resist – it’s made for cocktails.

If you prefer a vegan option, you can use dairy-free cream and the technique works just as well. The lemon juice is key: it curdles the mixture just enough to allow for a clean filtration, leaving a smooth, creamy vodka with a subtle coffee aroma.

Kahlúa-Coffee Foam

On top, we’ll add a Kahlúa-coffee foam that brings aroma, richness, and visual flair. You’ll need:

• ½ gelatin sheet

• 60 ml (2 oz) hot water

• 150 ml (5 oz) Kahlúa Coffee Liqueur

• 120 ml (4 oz) coffee

Soften the gelatin sheet in cold water, then dissolve it in 60 ml of hot water and chill until it forms a gel. Blend this gel with the coffee and Kahlúa until smooth. Pour the mixture into a cream whipper (or ISI siphon), charge with an N₂O cartridge, shake, and refrigerate until ready to use. If you want a vegan alternative, agar-agar works well.

Inverted White Russian

• 60 ml (2 oz) cream-washed vodka

• Top with Kahlúa-coffee foam

Pour the cream-washed vodka over ice, stir gently to chill, and then carefully top with the Kahlúa-coffee foam. Unlike the classic White Russian, this cocktail is layered “inverted,” with the foam floating on top of the creamy vodka base. The result is a luxurious mouthfeel, a delicate coffee aroma, and a perfectly balanced flavor. The foam and vodka together create a coffee-forward cocktail without the cream overpowering the taste.

Classic White Russian

For comparison, here’s the classic version that The Dude drank:

• 60 ml (2 oz) vodka

• 30 ml (1 oz) Kahlúa

• 30 ml (1 oz) cream

Build it straight into a glass over ice, stir, and enjoy responsibly. The classic version is like a sweet coffee milkshake with enough vodka to remind you to take it slow.

The Inverted White Russian is a playful, modern twist that highlights mixology techniques like milk-washing and foam, while staying true to the original’s rich and creamy character. It’s a cocktail meant to be sipped slowly, appreciated for both flavor and craftsmanship.

Try making both versions and see which one you prefer. Whether you stick with the classic or go adventurous with the inverted, this cocktail is a celebration of coffee, cream, and vodka done right.

Cheers!

#milkwash #whiterussian #foam