Black Russian and the blackness of the coffee liqueur. 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
The Museum of the American Cocktail newsletter, and an annual journal titled "Mixologist." In May 2006, the Museum published "The Museum of the American Cocktail Pocket Recipe Guide," a pocket-sized book of cocktail tips, techniques and 100 classic recipes, including by Jerry Thomas of mid-19th century New York, considered the "father of American mixology." The Museum returned to New Orleans in July 2008. Its new home is in the Southern Food and Beverage Museum, since 2014 located in the former Dryades Street Market at 1504 Oretha Castle Haley Boulevard. Museum hours are Wednesday through Monday, 11:00 AM to 5:30 PM. The Museum of the American Cocktail