Mudslide Cocktail
Patrick Spears / Supercall

If you don’t often frequent chain restaurants, you may be more familiar with the Mudslide’s trendy cousin, the White Russian. Though similar in flavor, the Mudslide gets a little extra kick by substituting Irish cream for boring old regular cream. It also adds ice cream, which really is the defining ingredient of the Mudslide, taking it from after dinner drink to a course all its own.

The Mudslide supposedly got its start in the 1950s at the Wreck Bar & Grill on Grand Cayman in the Cayman Islands, where the drink is still on the bar’s menu today. But over the years it’s become a fixture at Applebee’s, Chili’s and anywhere else that boasts oversized menus and sweet cocktails. And sweet it is. The Mudslide may be the original spiked milkshake—a precursor to the boozy soda fountain drinks of today. It’s fitting that it was created in the Cayman Islands, as mixing ice cream and vodka screams, “I’m on vacation!”

Like most sweet cocktails with bad reputations, the Mudslide’s outcast status can be traced to the subpar ingredients people often use to make it. If you see it on a menu at a chain restaurant, it’s likely made using a pre-bottled mix of unknown origins. But if you use better ingredients, you will make a better drink. Opt for a decent vodka, and try using one of these craft coffee liqueurs or making your own Irish cream.



  • 1 oz vodka
  • 1 oz Kahlua
  • 1 oz Irish Cream
  • 1 Scoop vanilla ice cream
  • 1 Cup ice
  • Chocolate Syrup


Step one

Add all ingredients to a blender and blend until smooth.

Step two

Drizzle chocolate syrup into a hurricane glass (optional).

Step three

Pour the boozy shake into the glass and garnish with additional chocolate sauce as desired.

Contributed by Supercall

Mix It Up!

For a more refined cocktail, omit the ice cream and simply shake all the other ingredients together and strain into a chilled coupe.

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