The Aviary’s White Russian Riff: Another Caucasian, Gary

Name: The Aviary’s White Russian Riff: Another Caucasian, Gary
Yield: 10
Cuisine: American

Recipe: The Aviary , Chicago

Photo: Allen Hemberger

October 10, 2018

Some elbow grease is required to make this riff, but the results are well worth the effort.

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.

Ingredients

1 1/2 oz. double-brewed coffee
1 oz. Jamaican rum (Aviary uses Appleton Estate Signature Blend)
1/4 oz. Galliano L’Autentico
1/4 oz. chicory syrup

Tools:shaker, strainer, double strainer
Glass:rocks

Preparation

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.

Double-Brewed CoffeePrepare an ice bath. In medium saucepan, bring 200 grams of water to a boil. Remove from heat, add 4 1/2 grams of coffee, cover, and let steep for 4 minutes. Strain through a coffee filter. Immediately add the remaining 4 1/2 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.

Chicory SyrupHeat the oven to 350°F (175°C). Spread the 10 grams of chicory on a sheet tray and toast in the oven for about 10 minutes, or until fragrant. Combine the toasted chicory, 50 grams of sugar and 50 grams of 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.

Milk IceFill a 1 1/4-inch square ice mold with 420 grams whole milk. Freeze until completely solid. Reserve in the freezer.