Smoky Black Russian Cocktail Recipe

ByJohn

I’m always on the lookout for new drinks, and honestly, the Smoky Black Russian has become a go-to for me at home. A Smoky Black Russian cocktail adds a rich, smoky twist to the classic mix of vodka and coffee liqueur.

This recipe’s simple enough that I don’t have to fuss, but the result is surprisingly bold and flavorful.

When I’m mixing up this cocktail, I only need a handful of ingredients and some basic bar tools I already have lying around. If you’re into trying new drinks or just want to impress someone with something a little different, this one’s a solid pick.

Smoky Black Russian Cocktail Recipe

Smoky Black Russian Cocktail Recipe

The Smoky Black Russian gives a new spin to the classic two-ingredient cocktail. By mixing vodka, coffee liqueur, and a little smoke, I end up with a drink that’s bold and memorable.

Equipment

  • Rocks glass: Gotta have it for the real Black Russian vibe
  • Mixing glass or cocktail shaker: For chilling and blending
  • Bar spoon: Makes stirring smoother
  • Jigger or measuring shot glass: Helps me keep pours on point
  • Strainer: Only if you’re shaking
  • Large ice cubes: They melt slower—nobody wants a watery drink
  • Lighter or kitchen torch: For that smoky touch (if you’re into it)
  • Small dish or heatproof plate: Handy if you’re burning wood chips or garnish

Honestly, you don’t need a fancy setup, but these tools make things a lot easier.

Ingredients

  • 2 oz vodka (any decent brand, though sometimes I’ll use a smoky-flavored one)
  • 1 oz coffee liqueur (Kahlúa’s classic, but Mr. Black has a deeper coffee kick)
  • Ice (big cubes are best)
  • Optional: Coffee beans for garnish
  • Optional: Wood chips, cinnamon stick, or dried orange peel (for smoke)

If I’m craving even more smoke, I’ll go for smoked simple syrup or a drop or two of liquid smoke. The basic Black Russian is just vodka and coffee liqueur, but these extras really take it up a notch.

Instructions

  • Fill a rocks glass with big ice cubes.
  • Pour in 2 oz vodka.
  • Add 1 oz coffee liqueur (Kahlúa or Mr. Black) right over the ice.
  • Stir gently for about 15–20 seconds—just enough to chill and mix.
  • For the smoky twist, I’ll light up a few wood chips or a cinnamon stick on a heatproof plate, then trap some smoke in the glass before pouring in the drink.
  • Garnish is up to you—sometimes I toss in a few coffee beans or an orange twist.

I always taste and tweak as I go. It’s the only way to get that sweet spot between coffee and booze.

Notes

Large ice cubes are my go-to—they melt slow and don’t mess with the drink’s strength. If Mr. Black isn’t around, Kahlúa does the job, though it’s a bit sweeter.

Smoked salt or a tiny dash of liquid smoke can stand in for the smoky effect if you don’t have special tools. I’d just go easy—too much and it’s overpowering. This cocktail packs a punch, so I like to sip it after dinner, maybe with something chocolatey.

Every once in a while, I’ll swap in a bit of smoky Scotch for half the vodka. The Smoky Black Russian is super flexible. Once you’ve got the basics, it’s easy to play around with new ideas.

Smoky Black Russian Cocktail Recipe

Smoky Black Russian Cocktail Recipe
This Smoky Black Russian is a bold twist on a classic cocktail. Made with vodka, coffee liqueur, and an optional smoky finish, it’s easy to prepare but rich in flavor—perfect for cozy nights, after-dinner sipping, or impressing your guests with something unexpected.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1 Cocktail

Equipment

Ingredients

Instructions

  • Fill a rocks glass with large ice cubes.
  • Pour in vodka and coffee liqueur.
  • Stir gently for 15–20 seconds to chill and combine.
  • (Optional) Light wood chips or cinnamon stick on a heatproof dish. Invert glass briefly over smoke to trap aroma.
  • Garnish with coffee beans or an orange twist, if desired.
  • Serve immediately and sip slowly.

Tasting Notes

First sip, and the balance hits me—sweetness, a gentle wisp of smoke, and that coffee depth. The coffee liqueur brings rich, deep flavors, while the vodka gives it a clean, crisp bite.

A smoky garnish adds a soft, woody aroma that’s noticeable but not too much.

Here’s what stands out for me:

  • Smell: Smoky, with a little sweetness
  • Taste: Smooth coffee, hint of smoke, and a tiny bit of vodka heat
  • Texture: Silky, a bit thick from the liqueur

I can’t help but think of the original Black Russian, dreamed up by Gustave Tops in 1940s Brussels. I imagine someone like Perle Mesta—an American socialite—sipping the very first one in a fancy hotel bar.

The smoky layer gives this drink something special. It keeps each sip interesting, but the classic flavors still shine through.

Aftertaste? It’s warm, soft, and just a little bit coffee-forward.

On the rocks, the drink stays cool and the flavors mellow as I go. The smoky edge never overpowers, and the sweet coffee notes stick around.

It’s honestly a great bridge between old-school and modern cocktail fans.

Must Have Ingredients

Substitute

Ever find yourself missing a key ingredient for a Smoky Black Russian, but you’re still craving that drink? Yeah, it happens to me too. Luckily, there are some easy swaps that work just fine.

Equipment:

Ingredients:

  • Vodka substitute: Honestly, I’ll grab dark rum or bourbon if vodka’s out. Both give the drink a different, but still pretty great, twist.
  • Coffee liqueur substitute: Sometimes I go with chocolate liqueur, hazelnut liqueur, or even just some strong cold brew coffee if that’s what I’ve got.
  • Smoky flavor substitute: No peated whiskey or smoky scotch? I’ll sneak in a drop or two of liquid smoke, or maybe a splash of mezcal. It’s not exactly the same, but it gets the job done.

Some folks are into a White Russian, which is basically the same idea but with cream or milk. If I’m in the mood for something creamier, I’ll just pour in a bit of milk—or oat or almond milk if I’m feeling fancy or dairy isn’t an option.

Instructions:

  • Toss some ice into your glass.
  • Pour in the spirit and liqueur, or whatever substitutes you’re using.
  • Add your smoky element.
  • Give it a good stir.
  • If you’re making it White Russian style, add cream or milk and stir it gently.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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