Mudslide

• Vodka
  30 ml (1 oz)

  Use a smooth, neutral vodka for best results.
• Kahlúa (coffee liqueur)
  30 ml (1 oz)

  Provides the signature coffee-chocolate flavor.
• Baileys Irish Cream
  30 ml (1 oz)

  Adds smoothness and creamy sweetness.
• Heavy cream or milk
  30 ml (1 oz)

  For extra creaminess; use milk for a lighter version.
• Ice
  30 ml (1 oz)

  Use enough to fill your shaker or blender.

• Cocktail shaker (or blender, if blended)
• Jigger
• Rocks glass (or stemmed glass for blended version)
• Bar spoon
• Ice

1. 1

   Fill a cocktail shaker with ice (or a blender if you prefer a frozen Mudslide).

2. 2

   Add 1 oz vodka, 1 oz Kahlúa, 1 oz Baileys Irish Cream, and 1 oz heavy cream (or milk) to the shaker.

3. 3

   Shake well until the outside of the shaker feels cold (about 15 seconds). If using a blender, blend until smooth and frothy.

4. 4

   Strain into a rocks glass filled with fresh ice, or pour the blended version into a chilled stemmed glass.

5. 5

   Drizzle chocolate syrup inside the glass before pouring for extra flair (optional).

• It tastes like an adult milkshake, rich with chocolate and cream.
• Easy to make with common ingredients found in most home bars.
• Perfect as a dessert cocktail or after-dinner treat.
• Customizable—serve it frozen, over ice, or even as a boozy milkshake.
• A guaranteed crowd-pleaser at parties and gatherings.

The Mudslide was born in the 1970s at the Wreck Bar on Grand Cayman Island. Legend has it that a customer ordered a White Russian, but the bartender had to improvise, swapping Irish cream for cream. The velvety, chocolate-flavored result was so popular, it quickly spread from Caribbean resorts to bars and restaurants worldwide, cementing itself as a favorite among dessert cocktail lovers.