Everybody knows the White Russian, especially those of us who remember Jeff Bridges in the Coen Brothers’ epic movie “The Big Lebowski”. Literally, the only thing I remember from the movie is its main protagonist’s consumption of these White Russians. And even though I have tried several recipes with different proportions of the main ingredients and using all kinds of dairy products from milk to heavy cream, I never became a huge fan.
Fast forward and a visit to St. George’s Spirits in Alameda later, this cocktail was born. A good friend of mine came up with the idea of using Nutella and I took it and went with it. Doing a little bit of polishing and improvements in how to make the cocktail. The hardest part, though, was his challenge to name the cocktail. So after some thinking, I came up with the above name, as a derivative of the White Russian and referencing the hazelnuts that give Nutella its unique and delicious flavor.
The Hazel-Eyed RussianCourse: CocktailsDifficulty: Easy
2 fl. oz. Vodka (see notes)
2 fl. oz. Coffee Liqueur
1 tsp Nutella
- Put vodka and coffee liqueur into a blender (or a vessel for your immersion blender).
- Add the Nutella and blend for 30 seconds at full speed.
- Pour the result into a cocktail shaker with 5 – 6 large ice cold ice cubes and shake until it becomes almost too cold to hold.
- Strain into a chilled cocktail glass and serve.
- You will need some sort of blender for this cocktail if you want it to be perfectly smooth and creamy. It doesn’t matter, what kind of blender you have, though, they all will do the trick. I’ve used immersion blenders, small smoothie blenders, and full-sized kitchen blenders all with the same result.
- I used Hangar 1 Straight Vodka and St. George’s Spirits Nola Coffee Liqueur. But any good quality ingredient will give you a great result.