Named for the way The Dude orders his White Russian in The Big Lebowski, this riff from The Aviary Cocktail Book has a dark, earthy, and extra creamy complexity thanks to rum, chicory syrup and a slowly melting milk ice cube. Like most of the recipes in the new book, a little more elbow grease is required to make this at home, but if any cocktail is worth it, this one is.
1½ oz. double-brewed coffee
1 oz. Jamaican rum (Aviary uses Appleton Estate Signature Blend)
¼ oz. Galliano L’Autentico
¼ oz. chicory syrup
Tools: shaker, strainer, double strainer
Place 2 milk ice cubes in tall glass. Combine all the ingredients with ice in shaker. Shake vigorously until chilled and diluted, then double-strain into glass over milk ice.
200 grams water
9 grams ground coffee (in 2 batches of 4.5 g)
Prepare an ice bath. In medium saucepan, bring water to a boil. Remove from heat, add 4½ grams of coffee, cover, and let steep for 4 minutes. Strain through a coffee filter. Immediately add the remaining 4½ grams of coffee and allow to steep 4 minutes. Strain through a clean coffee filter. Transfer to a glass bottle, and place in an ice bath to chill thoroughly. Store in the refrigerator.
10 grams chicory
50 grams sugar
50 grams water
Heat the oven to 350°F (175°C). Spread the chicory on a sheet tray and toast in the oven for about 10 minutes, or until fragrant. Combine the toasted chicory, sugar and water in a vacuum bag and seal on the highest setting. Cook en sous vide at 90°C (195°F) for 1 hour. Meanwhile, prepare an ice bath. Chill the bag in ice bath until completely cooled. Strain through chinois. Transfer to a glass bottle and store in the refrigerator.
420 grams whole milk
Fill a 1¼-inch square ice mold with milk. Freeze until completely solid. Reserve in the freezer.
The Aviary, Chicago
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