We’re celebrating International Coffee Day this October 1st with the help of six cocktails developed by longtime bartender and National Director of the Chilled 100, Wendy Hodges.

In partnership with Van Gogh Vodka, Hodges used the brands Double Espresso as the base of each drink. Van Gogh’s Double Espresso Vodka is a bold and smooth spirit with a rich flavor that works just as well on the rocks as it does in craft cocktails.

“When asked to create cocktails for National coffee day using Van Gogh Double Espresso I was very excited!” exclaimed Hodges. “My mind immediately began spinning with ideas on how to showcase such a great spirit. My daughter is a barista and is always bringing home fancy coffee concoctions and I knew the Van Gogh Line would meld beautifully with some of those types of coffee drinks.

I wanted to make cocktails that were fun and approachable and also something anyone could make at home. People who don’t have the skills or time to make cocktails at home can even go to their local coffee shops and buy their “mixer” and then throw in the spirits to really buzz them up!”

Rollercoaster Chai

Recipe and Images by Wendy Hodges

Ingredients

  • 2 oz. Van Gogh Double Espresso Vodka infused with cardamom
  • 3/4 oz. Chai Tea simple syrup*
  • 2 dashes Dugan and Dame Morning Wood Bitters (coffee bitters)
  • 3 dashes Dugan and Dame Bitter Ghost Bitters (spicy)
  • 1 oz. Starbucks Casi Cielo Coffee (cooled)
  • Top with Spiced Coconut Milk Sweet Foam**

Preparation: Shake first 5 ingredients with ice. Strain into chilled coupe glass. Top with sweet foam.

Garnish: Freshly grated nutmeg

*Chai Tea Syrup

Ingredients:

  • 1 cup Sugar
  • 1 cup Water
  • 2 Chai Tea Bags

Preparation: Bring all to simmer. Remove from heat and allow to steep for 5 minutes. Remove tea bags, bottle when cooled. Store in refrigerator for 2 weeks.

**Spiced Coconut Sweet Foam

Ingredients:

  • 2 Star Anise
  • 1 tsp. Whole Allspice
  • 1 Cinnamon Stick
  • 1 tbsp. Reál Coconut Cream
  • 1 cup Unsweetened Vanilla Coconut Milk

Preparation: Bring to simmer, remove from heat and strain through mesh strainer. Can be used hot or cold. Use hand aerator (or blender) to froth milk.


Buzz Me Up Scotty

Rusty nail riff with whipped cream float. ­Recipe and Images by Wendy Hodges

Ingredients:

Preparation: Stir honey syrup, vodka, and scotch over ice until chilled and diluted (with refrigerator ice about 20-30 seconds). Strain over fresh ice in bucket glass. Top with honey oat milk sweet foam. Garnish with a sprinkle of bee pollen.

*Honey Sweet Foam

Ingredients:

  • 1/2 cup Heavy Whipping Cream
  • 1 oz 2:1 Honey Syrup

Preparation: Shake up in tin to thicken to a cake batter consistency.


Flip Me Up… Don’t Bring Me Down

Recipe and Images by Wendy Hodges

Ingredients:

Preparation: Shake with ice. Strain back into tin and dry shake (no ice). Strain into nick and Nora glass. Top with Grated nutmeg.

*Nutella Syrup

Ingredients:

  • 1/2 cup Nutella
  • 1/4 cup Hot Water

Preparation: Mix until Nutella is a syrup consistency.


Pinky’s Out

Pinky’s Out

Pinky’s Out

Recipe and Images by Wendy Hodges

Ingredients:

Preparation: Warm coffee cup with hot water. Pour out water. Add vodka, syrup, and bitters to cup. Add hot coffee. Top with whipped cream Garnish with baked apple chip and dusting of cinnamon.

*Spiced Apple Brown Sugar Syrup

Ingredients:

  • 1/2 cup Apple Juice
  • 1/2 cup Brown Sugar
  • 1 Cinnamon Stick
  • 1 tsp. Allspice
  • 1/4 tsp. Cloves

Preparation: Simmer until sugar is melted and spices are fragrant. Strain through coffee filter or cheese cloth. Allow to cool, bottle, store in refrigerator for up to 2 weeks.

**Spiced Apple Whipped Cream

Ingredients:

  • 1 cup Heavy Whipping Cream
  • 1 oz. Spiced Apple Syrup

Preparation: Charge in ISI whip canister OR hand whip.


Starry Starry Nightcap

Recipe and Images by Wendy Hodges

Ingredients:

Preparation: Stir all ingredients with ice until chilled. Pour over ice sphere in bucket glass. Express Orange swath and drop in glass.


Happy To See You

Recipe and Images by Wendy Hodges

Ingredients:

  • 2 oz. Van Gogh Double Espresso Vodka
  • 1 oz. Marie Brizard Chocolate Royal
  • 1/2 oz. Marie Brizard Banana Liqueur
  • 1 oz. Starbucks Casi Cielo Coffee
  • 1 dropper Chocolate Bitters
  • 3 oz Banana Cold Foam*

Preparation: Shake all ingredients (except foam) with ice. Strain into wine glass. Top with cold foam. Garnish with grated chocolate.

*Banana Cold Foam

Ingredients:

  • 4 oz. Almond Breeze Banana Almond Milk
  • 1 oz. Marie Brizard Banana Liqueur

Preparation: Use hand aerator (or blender) to froth milk.