this post was submitted on 14 Jun 2025
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Cocktails, the libationary art!
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I want to make a White Russian tonight. But along with the vodka and Kahlúa, I want to add some Baileys. I usually use vanilla soy, instead of milk, because I like the taste and texture.
I started adding Baileys during the cold, dark winter months, which was a lovely evening drink. During summers, I usually go for a Tequila Sunrise, but today I'm in the mood for that softer, non-acidic feel.
EDIT: Just saw your description text, OP. Never heard of a Pas de Loupe before, but that sounds interesting. Is that Mezcal, Cynar, ancho, honey syrup and lemon juice?
Also, happy cake day!
Nevermind soy or Bailey's, you use milk instead of cream or half-and-half? All the White Russians I made without some kind of cream (cow, soy etc.) sucked. I suppose Bailey's would add some cream content ...
When there was planning and forethought going into the White Russian, we used to use cream. But it quickly became such a preferred drink, that we didn't always have cream at the ready, and it became a bit too fattening in the long run. So we started just using milk, because that's what we always had around anyway. But then I stopped buying milk, and changed it out for oat and soy, so that's what we've used since then, and now I've really developed a taste for the vanilla soy White Russian.
For me personally, there's no doubt that a White Russian with cream is the best. But it's more of a special treat, nowadays.
Fair enough. Cream is definitely a big reason why I don't drink it more often.