What happens when you mix a Rum & Coke with a White Russian? That’s probably not a question you’ve often asked yourself (or your favorite bartender), but it’s one that bartending expert and gin creator Simon Ford decided to answer anyway. Ford created the White Bat for a Pernod Ricard event, and while he’s most well known for his background in gin, here he uses a white rum to craft a bubbly and decadent nightcap.
Any white rum will do the trick, and you can even mix things up and us something darker, like an amber rum or even a blackstrap. But the Kahlúa is integral and should not be substituted. Together they serve as a rich base, made even richer with the addition of whole milk—you could use a non-dairy substitute if need be, but it won’t have the same body or mouthfeel if you do.
To heighten the sweetness and bring some fun bubbles, Ford adds a few ounces of cola. He doesn’t specify a brand, but you’ll want to avoid the big name brands that use corn syrup and artificial sweeteners and flavors. Mexican Coca-Cola, which uses real sugar, is a great option, but there are plenty of smaller craft cola companies now that you can easily find something good.
As for its name, the White Bat, that origin has been lost. “For the life of me, I can’t remember why we gave it that name,” Ford says. “Though at the time I remember it being something quite clever.” In any case, his creation is on the sweeter side, but it makes for a perfect after-dinner libation.
- 1 1/2 ounces white rum
- 1/2 ounce Kahlúa
- 3 ounces cola, chilled
- 1 1/2 ounces whole milk
- Garnish: mint leaves
Add the white rum, Kahlúa, cola and whole milk to a highball glass filled with ice and stir briefly and gently to combine.
Garnish with mint leaves.