The Mudslide is the quintessential boozy milkshake: sweet, creamy and rich. Its popularity harkens back to a time when we took our cocktail cues from the laminated menus of chain restaurants. Which is to say, it’s not generally an exercise in balance and craftsmanship.
The Mudslide was born in the 1970s at Wreck Bar in Rum Point Club on Grand Cayman Island. Yes, it seems more like an aprés-ski cocktail than something you’d sip on a sandy beach, but it was invented when a customer wanted a White Russian and the bar tweaked the recipe to feature Irish cream. The easy-to-make drink was a hit, finding its way to American shores and quickly becoming a favorite at T.G.I. Friday’s and at-home cocktail parties.
Most versions of the Mudslide are drowned in ice cream and served in circus-size glassware, resulting in a brain freeze and your daily dose of calories in one cocktail. This Mudslide sways a bit leaner, showcasing the spirits rather than just the sugar and dairy. The vodka, coffee liqueur and Baileys provide a boozy kick that cuts through the rich cream, while the chocolate garnish adds a visual hint of “mud” to the drink and lends additional aroma and flavor.
Mix up a Mudslide after dinner or whenever you have a sweet tooth. Using heavy cream is the best bet here, as 2% milk or skim just won’t produce the same results. If you really want to dress up your drink, swap the vodka for your favorite French brandy, and you’ll enjoy an extra dose of flavor.
- 1 ounce vodka
- 1 ounce coffee liqueur
- 1 ounce Baileys Irish Cream
- 1 1/2 ounces heavy cream
- Garnish: chocolate shavings
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a chilled fizz glass or coupe.
Garnish with freshly shaved chocolate.