History & Heritage
“Legend credits "Old Judd" at Grand Cayman's Wreck Bar in the mid‑1970s with inventing the Mudslide when a guest ordered a White Russian and the bar substituted newly released Baileys for cream. The cocktail's stateside fame exploded in the 1980s as TGI Friday's blended it with ice cream into a milkshake‑like dessert, cementing its status as a guilty pleasure.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Fill a shaker with ice and add all ingredients
Shake hard for 15–20 seconds until thick and frothy
Strain into a chilled coupe or over fresh ice
Top with shaved chocolate or a drizzle if desired
Glassware
Served over ice in a rocks or hurricane glass
Garnish
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Master's Tips
Professional insights to elevate your craft
Use rich heavy cream for a luxurious texture
Shake vigorously but briefly to avoid over‑dilution
Chill glassware or blend with ice for frozen service
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Mudslide.
Stronger Mudslide
Increase vodka to 2.5 oz for more kick.
Changes
Frozen Mudslide
Blended with vanilla ice cream for a boozy milkshake.
Changes
Screaming Orgasm
Adds amaretto to the Mudslide base.
Changes
Toasted Almond
Drops vodka and adds amaretto for a lighter sipper.
Changes
Bushwacker
Frozen cousin with rum, crème de cacao and coconut cream.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Frozen Mudslide
Milkshake‑style dessert—vodka, coffee liqueur, Irish cream blended smooth with ice (or ice cream).
Screaming Orgasm
A decadent 1980s cocktail that elevates the 'Orgasm' shooter with vodka, creating a rich blend of coffee, almond, and cream liqueurs served up in a chilled coupe.
Baby Guinness
A layered shooter—coffee liqueur topped with Irish cream to mimic a tiny stout.