—Christian & Josey

It’s been a long, fun, loud, hot, naked, broke, lonely, sexy, tearful, painful, balckkedd out, shameful, warm, fuzzy, nauseous, shaky, tired, wired, naked, sticky, confusing, crazy, trip—but we made it to our 100th post!

Over the past 100 posts, we’ve survived Thanksgiving the only way an Enthusiast can, and learned how to avoid cuts and burns slightly lessen the chances of sustaining life-threatening injuries when cooking while less-than-sober.

We met a hottie in a Budweiser dress, and developed a simple quiz to answer the question that’s plagued humankind since time’s inception: are we drunk? Are we drunk—right now?
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—Christian

To tell the story of the the White Russian we need to look back a few years to the origin of vodka cocktails in general. The Savoy Cocktail Book (1930) is considered one of the first U.S. publications to include recipes using vodka. At that time, vodka was primarily a Russian export (and the country is widely believed to have been responsible for its origin). It should come as no surprise then, that one of these early vodka cocktails in the Savoy book was known simply as the “Russian” (vodka, gin and crème de cacao). The similarities to it’s progeny should be apparent. Read more »