Black And White Cocktail Recipes

BLACK RUSSIAN, COLA BLACK RUSSIAN AND WHITE RUSSIAN

Steps:

• BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlúa and vodka; use a swizzle stick or spoon to stir; and serve.
• COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlúa and vodka; top with cola; stir and serve.
• WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlúa and vodka; stir in cream with a swizzle stick or spoon and serve.

BLACK AND WHITE ITALIAN COCKTAIL

Steps:

• Place the coffee ice cube in a rocks glass. Add the coffee liqueur, vodka and amaretto and stir the mixture to combine. Slowly pour the half-and-half over the ice cube. The half-and-half will stay layered on top, forming a white layer on top of the black. Finish with a dash of cinnamon if using. Stir together before drinking.

WHITE LADY

Steps:

• Tip the gin, triple sec, lemon juice, sugar syrup, egg white (if using) and ice into a cocktail shaker. Shake until the outside of the shaker feels very cold, then strain the mixture. Discard the ice, then return the drink to the shaker and shake again until the egg white is frothy.
• Pour into a coupe glass and garnish with a twist of lemon zest to serve.

BLACK AND WHITE COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
• In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
• In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition.
• Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
• Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture
• Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.