Truss & Twine’s White Russian
Photo: Audrey Ma
For the White Russian at Palm Springs’ Truss & Twine, bar manager Dave Castillo nixes vodka and doubles down on the coffee flavor with a coffee–infused gin. Castillo uses a Vietnamese coffee blend from Trung Nguyen, but you can substitute your favorite dark-roast coffee.
Ingredients
- 1 1/2 oz. coffee liqueur
- 1 oz. coffee-infused gin
- 1 1/2 oz. heavy cream
- 1/2 oz. rich simple syrup (2:1)
- Tools:shaker, strainer
- Glass:double Old Fashioned
- Garnish:grated coffee bean
Preparation
Add the coffee liqueur, coffee-infused gin, heavy cream and simple syrup to a shaker with ice. Shake well, then double strain into an ice-filled glass filled, then garnish.
Coffee-Infused GinMix 1 liter of London-dry gin with 2 oz. of ground Vietnamese coffee, let it sit for 20 minutes, then strain and bottle for use.