This sparkling balsamic vinegar–espresso shrub was the hands-down front runner of Barista Coffee Shop’s “create a new drink” contest. Get the recipe for <a href=”https://www.saveur.com/coffee-shrub-spritzer-recipe”>Coffee Shrub Spritzer</a> (Farideh Sadeghin/)
Bartender Chantal Tseng of sherry-centric bar Mockingbird Hill in Washington D.C. uses sherry and peanut rum liqueur in this rich twist on the White Russian. Get the recipe for <a href=”https://www.saveur.com/article/recipes/white-russian-dulce-y-salado-cocktail/”>Dulce y Salado</a> (Ingalls Photography/)
The name of this cocktail—a cross between a White Russian and a Thai iced coffee—is a joking nod to John Goodman’s character in the film the Big Lebowski. Get the recipe for <a href=”https://www.saveur.com/sabbath-white-russian-coffee-cocktail-recipe/”>The Sabbath</a> (Matt Taylor-Gross/)
This smooth and sweet vintage cocktail is a cream-based variation on the vodka and coffee liqueur libation that became known as the Black Russian in the late ’40s. Some credit the White Russian’s resurgence in popularity to 1998 cult classic The Big Lebowski, in which the lead character “The Dude” consumes little else. Get the recipe for <a href=”https://www.saveur.com/article/recipes/white-russian/”>White Russian</a> (Ingalls Photography/)
Almost a cross between a White Russian and an Irish coffee, H. Joseph Ehrmann of Elixir in San Francisco created this cocktail, which features potent green chartreuse, for the 2006 Chartreuse Cocktail Competition. Get the recipe for <a href=”https://www.saveur.com/article/recipes/petit-cafe-white-russian-coffee-cocktail/”>Petit Café</a> (Ingalls Photography/)
At House Spirits in Portland, Oregon, white whiskey takes the place of vodka in this interpretation of the White Russian. Drops of orange oil on top of the drink lend it a citrusy aroma. Get the recipe for <a href=”https://www.saveur.com/article/recipes/white-russian-ozark-speedball-cocktail/”>Ozark Speedball</a> (Ingalls Photography/)
For this hot version of the White Russian, bartender Isaac Shumway of San Francisco’s Tosca Cafe ditches the vodka, mixing brandy and coffee liqueur with a hot coffee-cream mixture, and topping with cappuccino-like crown of frothed cream. Get the recipe for <a href=”https://www.saveur.com/article/recipes/white-russian-white-nun-cocktail/”>White Nun</a> (Ingalls Photography/)
Vodka, coffee, coffee liqueur, and cream are mixed with vanilla liqueur in this cocktail, which sits somewhere between a classic espresso martini and a White Russian.Get the recipe for <a href=”https://www.saveur.com/article/recipes/white-russian-espresso-martini/”>Espresso Martini</a> (Ingalls Photography/)
In this ode to The Big Lebowski’s signature drink, Xavier Herit, bartender at New York City’s Wallflower, concocted an upmarket riff on the White Russian with cognac, port, and real coffee in place of vodka and coffee liqueur. He advises using a dry shake, sans ice, to froth the egg white for this righteous libation. Get the recipe for <a href=”https://www.saveur.com/article/recipes/white-russian-the-dude/”>The Dude</a> (Ingalls Photography/)
Cream, whiskey, vanilla, and coffee combine with sweetened condensed milk for a silky-smooth alternative to store-bought Irish cream. We love it added to coffee, used to sweeten cake frosting, or just on its own, enjoyed over a little ice. Get the recipe for <a href=”http://www.saveur.com/article/recipes/homemade-irish-cream”>Homemade Irish Cream</a> (Cory Baldwin/)
Patrick Poelvoorde offers an eye-opening coffee cocktail featuring Fernet-Branca—an amaro with a hearty alcohol kick that can stand up to other strong flavors like espresso and dark chocolate—at San Francisco’s <a href=”http://www.parktavernsf.com/”>Park Tavern</a>. Get the recipe for <a href=”https://www.saveur.com/article/recipes/cafe-corretto/”>Café Corretto</a> (Helen Rosner/)
Homemade sour mix adds fresh tang to a sweet combination of vodka and Kahlua. Get the recipe for <a href=”https://www.saveur.com/article/recipes/li-hing-mui-margarita-side-mui/”>Li Hing Mui Margarita (“Side-Mui”)</a> (Helen Rosner/)
This is a darker, richer, cream-optional variation of homemade Bailey’s—a popular below-the-kitchen-sink Midwestern recipe—which we use to spike hot coffees. Get the recipe for <a href=”https://www.saveur.com/black-coffee-spike-cocktail-recipe/”>Black Coffee Spike</a> (Matt Taylor-Gross/)