The Black Russian is a cocktail of vodka and coffee liqueur. It contains either three parts vodka and two parts coffee liqueur, per the Kahlúa bottle's label, or five parts vodka to two parts coffee liqueur, per IBA specified ingredients. Traditionally the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass, followed by the coffee liqueur.
This combination first appeared in 1949, and is ascribed to Gustave Tops, a Belgian barman, who created it at the Hotel Metropole in Brussels in honor of Perle Mesta, then U.S. ambassador to Luxembourg. The cocktail owes its name to the use of vodka, a stereotypical Russian spirit, and the blackness of the coffee liqueur.
- A variation is the Dirty Black Russian, Tall Black Russian or Australian Black Russian (also known as a Colorado Bulldog), which is prepared in the same manner as the Black Russian, but served in a taller glass and topped up with Cola.
- The Black Magic, a sour twist on the Black Russian, can be made by adding a dash of lemon juice and a lemon twist garnish.
- When finished with a head of Guinness stout, the result is called an Irish Russian or a Smooth Black Russian.
- The Brown Russian is a highball version in which the rest of the glass is filled with Ginger Ale.
- Peri's Black Russian is the same as the Dirty Black Russian, but with the addition of Vanilla Vodka instead of the plain Vodka used.
- Vader is the same as the traditional Black Russian, but with the addition of Jägermeister.
See also 
- White Russian, which adds a dairy ingredient (usually cream) to the drink