black and white espresso russian bar.

bye bye, 2010! this year went by so. damn. fast.

i’m super happy to announce that i’m the new featured blogger on Sarah Hearts! Sarah is a super-talented designer that I came to know through a mutual friend, and i’m so flattered that she asked me to guest-blog on her site once a month! make sure you swing by her adorable blog, i love her aesthetic so much! i’m thrilled to be partnering with other bloggers, and i hope that 2011 is the year that my little blog begins to grow and flourish into something amazing.

i’m also re-designing my site, with lots of new features and better functionality. plus, it’ll be a whole lot prettier, too.

so let’s talk about new year’s eve, shall we?

i absolutely love hosting parties, and the last night of the year is no exception. i’ve thrown my fair share of new year’s eve fetes, and i’m actually not a fan of toasting the new year with champagne. i know it may seem strange, perhaps even sacrilegious to forgo the bubbly on new year’s eve, but champagne tends to make guests sleepy and leaves them with a nasty headache the next morning. a new year’s eve party should last much longer than the stroke of midnight, so why not serve your guests something to keep them awake and the party going?

black and white russians are quintessential winter drinks, but i find that the traditional drinks are a bit too strong on alcohol, and weak on flavor. by adding lightly sweetened espresso, vanilla vodka, and a few other simple ingredients, these basic cocktails become tempting libations that’ll keep your end of the year celebrations going far into the new year!

i mix up a pitcher each of black and white espresso russians, and serve them simply with dark chocolate-covered hazelnuts. adding glasses and an ice bucket creates an instant bar where guests can serve themselves.

the drink recipes are written in part measurements, meaning you can make as much or as little as you need. aren’t i the sweetest?

black and white espresso russian bar

special equipment necessary

2 pitchers
glasses
ice

what you’ll do

for each drink type, combine ingredients in a pitcher, stir to combine, and keep in the fridge until ready to serve.

both of these cocktails can be made at least four hours in advance and stored in the fridge, just give ‘em a good stir before serving.

how easy is that? seriously! it takes hardly any effort on your part, and if you’re feeling too lazy to actually brew the espresso yourself, just get some from the coffee shop, and add sugar. i’m telling you, these drinks are foolproof, and totally addicting.

want to make some of those dark chocolate-covered hazelnuts i mentioned earlier? okay, good idea!

dark chocolate-covered hazelnuts

special equipment necessary

2 quart saucepan
metal or glass bowl that fits over the saucepan
parchment paper

what you’ll do

fill the saucepan with about 1-2 inches of water, and set the pot over medium-low heat. place the bowl on top of the saucepan, and make sure the bottom of the bowl isn’t touching the water.

add the chocolate to the bowl and stir frequently, until melted. this will probably take about 5 minutes or so.

add a few hazelnuts to the melted chocolate and, using a spoon, coat the nuts with chocolate. remove them from the chocolate with the spoon, and set onto parchment paper to cool and harden, which will take between 1-2 hours.

serve on a small tray or in a bowl. my favorite way to enjoy them is by adding a few hazelnuts to my white russian, and then when i’m done with my drink, i have a delicious, booze-drenched treat at the bottom of my cup. delish.

there you have it! an easy, elegant, and unexpected duo of cocktails that are sure to impress your guests, and will keep them from falling asleep before the ball drops!

a major plus is that this bar is failproof. seriously. i would actually be kind of impressed if you managed to mess it up. but i know you won’t, because you’re great.

thank you so much for reading, and continuing to read my little food blog. the feedback i’ve been getting from readers near and far has been wonderful, overwhelmingly positive, and so, so unexpected. i’m so happy to have a place to tell my little stories, and share my recipes with you, and i hope you’ll be back to see what i have in store in 2011. it’s gonna be a damn good year.

happy new year!

black and white espresso russian bar

Ingredients:

for the black russians
what you’ll need
4 parts vodka
1 part frangelico
2 parts coffee liqueur (starbucks, kahlua, tia maria, whatever you like)
2 parts espresso, sweetened, at room temperature

for the white russians
2 parts vanilla vodka (if you don’t have it, regular vodka does the job)
1 part half & half (i add malted milk powder to up the delicious quotient!)
1 part coffee liqueur
1 part espresso, sweetened, at room temperature

for the chocolate-covered hazelnuts
8 ounces dark chocolate (you can use chips or a bar, but chop the bar up into small pieces before using)
1/4 pound hazelnuts, shelled

Directions:

for the drinks

for each drink type, combine ingredients in a pitcher, stir to combine, and keep in the fridge until ready to serve.

both of these cocktails can be made at least four hours in advance and stored in the fridge, just give ‘em a good stir before serving.

for the chocolate-covered hazelnuts

fill the saucepan with about 1-2 inches of water, and set the pot over medium-low heat.

place the bowl on top of the saucepan, and make sure the bottom of the bowl isn’t touching the water.

add the chocolate to the bowl and stir frequently, until melted. this will probably take about 5 minutes or so.

add a few hazelnuts to the melted chocolate and, using a spoon, coat the nuts with chocolate.

remove them from the chocolate with the spoon, and set onto parchment paper to cool and harden, which will take between 1-2 hours.

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6 Responses to “black and white espresso russian bar.”

  1. #
    1
    Krystal — January 1, 2011 at 4:26 pm

    Um, hello AMAZING!! :) These look excellent!

  2. #
    2
    Sam — January 3, 2011 at 10:58 pm

    cant wait to try these!

  3. #
    3
    a frog in the cottage — February 7, 2011 at 1:33 pm

    huummmm these are just gorgious !!

  4. #
    4
    kelly g — April 21, 2011 at 7:34 am

    malted milk powder! you have ruined me forever. what a great idea to sneak it in there. you make the best drinks

  5. #
    5
    Cristina — August 5, 2014 at 6:12 pm

    Wow! A new cocktail drink to taste. Can’t wait to make these :3
    It’s truly fascinating to learn making stuffs like this. Thank you!

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