So we’re in lockdown and all the bars are closed. What’s a girl got to do to get a cocktail around here? Make it herself, of course. Grab a shaker and play along as we learn how to make cocktails in lockdown First up: The Dirty Russian.
The Dirty what?
Well, it’s kind of the younger, sluttier cousin of ‘The Dude’s’ favourite White Russian. I’ve seen different definitions (including one with eggnogg – why??!!), but I’ll roll with Difford’s Guide on this one and say that it’s a classic White Russian made with vodka and Kahlua, but with chocolate milk replacing the cream float. Mmmmm chocolate milk…
But why?
But why not? It was Easter weekend, we were in lockdown and I only had chocolate eggs for company. Lots of chocolate eggs (I clearly bought them all for myself so I can’t even claim they were leftovers from all the Easter gifts I’d not been given). I was looking for a chocolately cocktail recipe try and decided to experiment with this.
Effectively it is a mash-up of a few recipes – you’ll see that this is a bit of a theme with me. The chocolate ‘milk’ is actually a ganache, which is too heavy to float, so I actully just blended everything in a shaker. If the ‘milk’ isn’t a seperate layer, is it really a ‘Russian’? I don’t know if the UN ever convenes to rule on this, but I’m calling it a Dirty Russian – a Dirty Russian Easter, to be precise. That’s my story, I’m sticking to it.
But can I make this cocktail at home?
I am a professional cocktail lover, but not a mixologist – my home bar set-up is limited ’cause hey, I like going out and watching the pros do it for me. However, even with very basic kit, this cocktail is easy peasy to make. I have a standard Manhattan cocktail shaker – the same one we all have, it probably came in a gift set or was a secret santa a few Christmases ago. It has a built-in strainer and the cap makes a decent 50ml measure.
To make the ganache? A saucepan, a bowl and a spoon.
Cocktail ingredients
- 3-4 small chocolate eggs (or any milk chocolate, approx 70g)
- splash of double cream (about 50ml or so)
- 50ml vodka
- 50ml Kahlua (should really be about 30ml, but I have a heavy hand)
- ice
- mini eggs to garnish
How to make a Dirty Russian cocktail
First melt the chocolate in a bowl over a pan of boiling water. Take off the heat and gently stir in the double cream until it is all mixed in. This is your ganache, put it to one side to cool (10 mins – 5 if you really can’t wait).
Tip: as a garnish, drizzle a spoonful of ganache around the inside of your glass – just run it off the back of your spoon and spin the glass around. It looks pretty! Put in the freezer to cool until needed
Put a good handful of ice into the shaker – 6-8 cubes depending on size. Add the vodka, Kahlua and the cooled ganache, cover and shake until it feels frosty. You can also hear the ice sounds less heavy, more of a rattle.
Strain (if you are using a simple home shaker like mine, you have a strainer built-in, just remove the cap that you used as a measure) over a glass of ice. Garnish – newsflash, mini eggs are heavy and sink to the bottom of the glass after about 5 seconds. Gravity, who knew? Drink and enjoy.
TL;DR…watch me make a Dirty Russian cocktail on IGTV
The Dirty Russian remix
It’s like a really delicious, really boozy chocolate mikshake as it is – if I can say so myself – but as the days have gotten longer and sunnier, I’ve been back experimenting with a twist on the twist. Behold, the FROZEN Dirty Russian. Simply pop everything in the blender – about 8 cubes of ice should work – then whizz until slush. LUSH.
The bottom (…of the cocktail glass)
Lockdown sucks, but you shouldn’t have to suffer through a cocktail famine as well. Some simple kit and uncomplicated corner shop ingredients should see you through. I’m up for experimenting until they reopen the bars – who’s with me?
