Black Russian Black Russian The Black Russian is a cocktail of vodka and coffee liqueur. It contains five parts vodka to two parts coffee liqueur, per IBA specified ingredients. Traditionally, the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass, followed by the coffee liqueur. This combination first appeared in 1949 and is ascribed to Gustave Tops, a Belgian barman, who created it at the Hotel Metropole in Brussels in honor of Perle Mesta, then United States Ambassador to Luxembourg. The cocktail owes its name to the use of vodka, a typical Russian spirit,
Prawn cocktail, steak and Black Forest gateau Prawn cocktail, steak and Black Forest gateau Prawn cocktail, steak garni with chips, and Black Forest gâteau was, according to a survey by trade magazine "Caterer and Hotelkeeper", the most popular dinner menu in British restaurants in the 1980s. It was especially associated with the Berni Inn chain which popularised mass-market dining out after the end of food rationing in Britain, following the Second World War. "The Prawn Cocktail Years", by Simon Hopkinson and Lindsey Bareham, called this meal the Great British Meal Out. Laura Mason in "Food Culture in Great Britain" wrote that "In mid-twentieth-century Britain, eating out had