The Art of the Cocktail

Oaxacan Speedball

Recipe by Claire Trindle

Ingredients:

• 1.5oz VanGogh Vodka Double Espresso
• 1oz Espresso
• 1oz Mezcal
• .5oz Bailey's Almande Liqueur
• 1 teaspoon Something Sweet Spice Blend

Preparation:

Shake the liquid ingredients and teaspoon of Something Sweet Blend vigorously with ice for 20 to 30 second. Strain into a chilled cocktail glass rimmed with Something Sweet spice blend.

Garnish:

Something Sweet spice blend rim

Glassware:

Coupe, Martini, or Cocktail Glass

Cocktail Inspiration:

This drink is inspired by the Tijuana Speedball, a Mexican-inspired coffee cocktail featuring Reposado Tequila, Kahlua, Bailey's Irish Cream, Espresso, and Cinnamon.

Sip Beverage Company wanted to make a more dynamic variation featuring VanGogh Vodka's Double Espresso vodka blend while accommodating individuals with dairy aversions by switching out Bailey's Irish Cream for their Almande almondmilk based liqueur. To add another element, the smokiness of mezcal switching in for the reposado tequila makes this drink anything but boring.

Lastly, the most special part of this drink is the Something Sweet rim. Something Sweet is a spice blend containing White Sugar, Brown Sugar, Clove, and Cinnamon. It was created by Mesean Spices, a black owned, woman owned business based in DC-Metro area inspired by the flavors of the African Diaspora. This ingredient can be easily swapped out for just cinnamon or sugar, or DIY at-home variation.

Tilburg Tonic

Recipe by Jonathan Stanyard

Ingredients:

• 1 ½ oz Van Gogh Vodka
• 1 oz Dolin Blanc Vermouth
• 2 oz Agua Fresca*
• 3 oz Indian Tonic Water
• 1 barspoon Fresh Lime Juice
• Fresh Mint

Preparation:

Add the Van Gogh Vodka, Dolin Blanc Vermouth, aqua fresca, lime juice, and fresh mint to a cocktail shaker with ice and shake quick for 6 seconds. Strain into a Spanish Style Gin and Tonic Glass or Large Balloon Wine Glass with nice 1" ice cubes. Top with the Indian Tonic Water, stir gently, add fresh mint and lime wheels to garnish.

*Agua Fresca - in a high-speed blender, add 1 peeled and chopped cucumber and an equal weight of fresh watermelon. Blend until well pureed, and then filter through a mesh strainer and then a fine mesh coffee filter. Add 1 tsp. of agave syrup and keep in the refrigerator.

Garnish:

Lime Wheels + Fresh Mint

Glassware:

Spanish Gin & Tonic Glass / Large Red Wine Glass

Cocktail Inspiration:

I was inspired to showcase the Van Gogh Vodka in its purest form and embellish its smooth character. This cocktail is built in the aperitif or spritz style, lots of ice, and plenty of flavors. The cocktail was inspired by the fresh fruits of the season here in North America. There are plenty of melons and cucumbers available as we are in the middle of our summer. The vermouth lends a bit of sweetness and plenty of fresh floral notes while the agua fresca brings fruity and refreshing flavors. The cocktail is brightened by the fresh mint which is all over our gardens at the moment. The mixer in the cocktail is Indian tonic which brings bitterness, mild acidity, and plenty of effervescence. Named after the Netherlands city where the Van Gogh Vodka is distilled, I invite you to take a virtual trip with your taste buds while sipping this cocktail, the Tilburg Tonic.

The Decatur

Recipe by Emily Nydam

Ingredients:

• 1.5L Van Gogh Double Espresso. 128oz vanilla almond milk. 1L rich simple syrup. 1L rich demerara syrup. Garnish of Nescafe instant espresso

Preparation:

To make the each syrup, combine 3 parts sugar to 1 part water and boil until all sugar has dissolved. To make the cocktail - combine all ingredients (except the Nescafe) and stir. Pour into a slushie machine and let 'er rip! It's been a smash since I introduced it to our patio menu this summer.

Garnish:

barspoon of Nescafe on top and swirled.

Glassware:

currently served in a branded, disposable paper cup (corona takes the pretty out of so much)

Cocktail Inspiration:

I love New Orleans more than any other city by leaps and bounds. No other place can ever be as full of life, diversity, hospitality, soul, I could go on and on. No trip there is complete without a frozen coffee from Molly's at the Market on Decatur St. It's the best way to nurse a hangover and/ or get that extra dose of caffeine when your fading. This rendition has all those great flavors - but no dairy! This ones for the vegans. The lactose intolerant. It's everyone's chance to indulge in sweets for breakfast or a pick me up in the evening.

Red Vineyard

Recipe by Shawn Lim

Ingredients:

• 1.5 oz Van Gogh Vodka
• .5 Lillet Rouge
• .75 oz Grapefruit Juice
• .5 oz Lemon Juice
• .5 oz Cherry Simple Syrup
• Top w/Prosecco

Preparation:

Shake all ingredients and double strain into a coupe glass. Garnish w/grapefruit peel.

.

Cherry Simple Syrup: Bring 1 cup of water to boil, add 1 cup of sugar, stir until sugar dissolves, and bring temperature down to a medium heat. Add 2 cups of pitted and sliced cherries. Stir and mash occasionally for 10 mins. Fine strain and let cool.

Garnish:

Grapefruit Peel

Glassware:

Coupe

Cocktail Inspiration:

The inspiration for this cocktail comes from Vincent Van Gogh’s painting Red Vineyards at Arles. This cocktail compliments the Van Gogh Vodka well containing flavors of delicate spices, tartness, bold fresh fruit, and bitters. Not to mention the beautiful fragrances of grapes, citrus, and dark fruit notes.

GARDEN MULE

Recipe by TRINH HUY-PHILIP

Ingredients:

• 1.5 oz. VanGogh Vodka Dutch Caramel
• 0.75 oz. Swedish Punsch
• 0.75 oz. Fresh squeezed Lemon juice
• 0.75 oz. Saigon syrup*

Preparation:

Add all the ingredients into a shaker and shake with ice.

Pour into a copper mule cup and fill up with crushed ice.

Garnish with fresh mints and dehydrated lemon wheel.

*Homemade Saigon syrup:

500 grams of fresh ginger

5 stalks of lemongrass

10 Kaffir Lime leaves

1 oz. Hella Bitters Smoke Chili

1 liter of Finest Call Passionfruit puree

Roughly chop the ginger and lemongrass then add them into a blender along with the rest of ingredients. Blend until the mixture is pureed then fine strain it. Stored and be ready to use.

Garnish:

Sprig of mints and dehydrated lemon wheel.

Glassware:

Copper mule cup

Cocktail Inspiration:

A garden is where nature and imagination meet! This is not just a drink, it's a part of my childhood memory when I lived with my grandparents at the Mekong Delta.

Diamontine Forever

Recipe by Raven Gilbert

Ingredients:

• 2 Oz Van Gogh Vodka
• 2.Oz Housemade Rhubarb Syrup
• 1 sprig fresh Thyme
• 1 Oz Green Tea Sparkling Water

Preparation:

For Rhubarb Syrup- 2 cups chopped rhubarb, 1 cup water, 1 cup of sugar. Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.Double strain and chill syrup. Save mash for deaserts.

Into an ice filled shaker add vodka, rhubarb syrup & thyme. Shake hard. Open top of shaker and add the sparkling water, stir gently, strain into Tulep glass.

Garnish:

Aperol Coated Rock Candy Swizzle Stick

Glassware:

Pink Fosteria Tulep Glass

Cocktail Inspiration:

Inspired by my Native grandmother- Diamontine. She would cook up big pots of rhubarb and we’d use the syrup for ice cream & yogurt. The mash we used like jam on toast and waffles. She would also make us rock candy on a string as a special treat. This cocktail embodies her essence to me, reminding me of simpler times and homemade goodness. Truly Diamontine Forever!

Summer's End Blues

Recipe by Patrick Henaghan

Ingredients:

• 1.5 oz Butter Washed Cool Peach Van Gogh Vodka
• 0.5 oz Lemon/Thyme/Vanilla infused Unflavored Van Gogh Vodka
• 0.75 oz Fresh Lemon Juice
• 0.75 oz Blueberry Syrup
• 2 Dashes Regan's Orange Bitters
• Mint Flowers for Garnish

Preparation:

Butter Washed Cool Peach Van Gogh Vodka:

Add 1.5 tsp melted unsalted butter per 3 oz vodka. Allow to steep overnight at room temperature. Freeze and filter though coffee filter.

Lemon/Thyme/Vanilla infused Unflavored Van Gogh Vodka:

Add 1 small stick of thyme, 1 small lemon peel, 4 drops of vanilla extract to 1 oz vodka. Allow to steep overnight at room temperature and then strain.

Blueberry Syrup:

Add 1 parts fresh blueberries to 1 part simple syrup (1:1 by weight), blend and strain thoughly

Combine all ingredients in a shaker with ice. Shake and double strain over crushed ice.

Garnish:

Mint Flowers Crown

Glassware:

Ball-footed Pilsner Glass

Cocktail Inspiration:

I wanted to make a light and fresh drink showcasing the best of summer, while playing on some richer baking notes, accepting that the season is ending. Loving where we are and where we're going.

Command of Color

Recipe by Benjamin Pozar

Ingredients:

• 1.5 oz Van Gogh Pineapple
• 0.75 oz Strawberry-Infused Campari
• 1 oz Acid-Adjusted Orange Juice
• 0.25 oz Orange Blossom Honey Syrup (1:1)
• Mango Habanero BBQ Sauce (Sweet Baby Ray's works, but homemade is always better)

Preparation:

Shake all the ingredients together with ice. Brush a coupe with a few strokes of Mango Habanero BBQ Sauce. Double strain the cocktail into the painted coupe. Serve.

To make Acid Adjusted Orange Juice:

Mix 1 liter of freshly squeezed and strained orange juice with 32 grams of citric acid and 20 grams of malic acid. Stir until mixed and uniform.

To make Homemade Mango BBQ Sauce:

Brown 1/4 cup of chopped onion in a pan with 2 minced garlic cloves and some olive oil. Stew 1/2 tsp grated ginger, 1 1/4 cup peeled chopped mango (1 whole), 1/2 cup peach nectar, 1/4 cup tomato paste, 2T dark brown sugar, 2T honey, 3T cider vinegar, 1 T molasses, juice of 1 lime, 1.5 t Worcestershire, 1.5 t mustard, and 1 finely diced habanero chile until mango is soft. Blend everything together until creamy and uniform. Store in the fridge for up to 10 days or boil the sauce to 190 degrees Fahrenheit and store in sterilized jars indefinitely.

Garnish:

Mango Habanero BBQ Sauce

Glassware:

Coupe

Cocktail Inspiration:

I have to admit I studied Art and Art History in college but never much cared for the art that came from Van Gogh. His realism and perspective were always completely out of sorts. It was the Doctor Who episode "Vincent and the Doctor" that really drilled home a bit about the artist himself. If you haven't seen it, watch it. You will weep. The color orange was used quite prominently in Van Gogh's work, from the sunflowers to his own hair in his self-portraits. As a hobby during quarantine I took up hot sauce making and that mango habanero balance works beautifully. Bringing out that sweetness of tropical fruits with a light tingle of heat has been a joy at every step. Enjoy.

Purple Goose

Recipe by Jennifer Ruzbasan

Ingredients:

• 1.50 Van Gogh vodka
• .50 elderflower liqueur
• .75 homemade goosberry simple syrup
• .75 fresh lemon juice
• 1 dash Owl & Whale blueberry phosphate

Preparation:

method: shake with ice, double strain

Garnish:

dehydrated lemon wheel

Glassware:

chilled Old Knickerbocker Bar "Top Hat" cocktail glass

Cocktail Inspiration:

I just returned from a trip to Yellowstone and gooseberries were everywhere. It was so fun to pull over at riversides along the way and pick the berries.

Small Things

Recipe by Shawn Lim

Ingredients:

• 1.5 oz Van Gogh Cool Peach Vodka
• .25 oz Lillet Rouge
• .25 oz Peach Purée
• .25 oz Lemon Juice
• .25 oz Wild Hibiscus Syrup
• Fill w/Prosecco

Preparation:

Add a hibiscus garnish into the empty champagne flute. Shake all ingredients except Prosecco and double strain into the champagne flute. Fill with Prosecco and garnish with peach slices.

Garnish:

Hibiscus/Peach Slices

Glassware:

Champagne Flute

Cocktail Inspiration:

Great things are done by a series of small things brought together.

-Vincent Van Gogh

A patio vibe

Recipe by John Neely

Ingredients:

• 1oz Basil-cherry simple
• 3:4oz Lemon oleo
• 2oz Vodka
• Top with Soda

Preparation:

Blend cherries soaked in simple and let some simple sit with basil leaves for a day then blend it all together after removing the basil leaves.

Lem oleo:12-15 peels in hot water and sugar. Let sit for two days.

Garnish:

Mint and edible flowers

Glassware:

Wine glass

Cocktail Inspiration:

I just miss better times, I made this for friend on my patio before everything happened. It was a one the best days ever. I wish I could back but we have to move forward.

Rocket Woman

Recipe by Celeste Dittamo

Ingredients:

• Cocktail Name: “ROCKET WOMAN”
• Ingredients:
• 1.75 oz Van Gogh Vodka
• 0.5 oz Strega herbal liqueur
• 0.25 oz Orange Oleo Saccharum “Homemade Ingredient“
• 11 ml Yuzu juice
• 11 ml Lemon juice
• 2 drops of Dashfire Spiced Apple bitters ————
• Method:
• Add all ingredients in shaker with ice, then shake til proper dilution and temperature is reached. Strain over into any vintage glass like this found in our cupboard. Garnish with rocket sticker to make you smile & dehydrated lemon.

Preparation:

Garnish: Dehydrate thinly sliced lemon wheel with dehydrator for 12 hrs at vegetable setting.

Oleo Saccharum: 4 lemons and 8 oranges needed. Remove zest from lemons and clementines in wide strips with a vegetable peeler, leaving white pith behind. Toss with sugar (1/2cup) in a medium bowl, cover, and let sit at least 3 hours and up to 1 day (flavor will intensify with time).

Strain into an airtight container, pressing on solids to extract as much oil as possible; discard zest.

Garnish:

Dehydrated Lemon wheel

Glassware:

Vintage coupe

Cocktail Inspiration:

My Van Gogh cocktail creation “Rocket Woman” was inspired of the imagination to be traveling to another earth in a galaxy far away. A little play on flavors of product already in my home bar and work bar. Praying that this world we live in turns for the better and we can all get behind the stick soon indoors.

Starry night

Recipe by Sergi Fernandez

Ingredients:

• 1.5 oz Van Gogh Vodka
• 0.5 Green Charteuse
• 0.5 fresh lime juice
• .25 simple syrup
• .75 Aquafina
• Cucumber
• Ginger beer

Preparation:

Muddle 3 cucumber slices

On a mixing tin add all ingredients

Reverse dry shake and strain on a chilled coupe glass

Garnish:

Mint spring

Glassware:

Coupe

Cocktail Inspiration:

Looking to starry night from Van Gogh I believe that a cocktail the combined the backbone of VG vodka, the citrus and herbal spices of chartreuse and the vegetable notes of cucumber with the touch of ginger and the mouthfeel of the Aquafaba will create the perfect mood to enjoy any starry night.

Kyoto Red Light

Recipe by Maxwell Berlin

Ingredients:

• -1.5 oz Van Gogh Dutch Caramel Vodka
• -.75 oz buckwheat schochu
• 1 oz roseberry roasted rice syrup
• -1 oz salted yuzu juice
• -1 eggwhite scented
• with roasted rice and rose petals
• 2 dashes cherry bark vanilla bitters

Preparation:

Incorporate all ingredients in cocktail tin. Dry shake vigorously, then wet. Double strain into chilled coupe and garnish

Roseberry Roasted Rice Syrup

Create 1:1 raspberry simple with equal parts by weight of frozen raspberries and sugar. Add 2 teabags of roasted rice tea (hojicha) and 4 drops rosewater. Warm till syrupy then strain. Cool

Yuzu juice in Japan can come both salted and unsalted in bottle. If using unsalted, add small pinch of salt to taste.

Rose and Rice Scented Eggs

Store eggs in clean container with the rest of the roasted rice tea and some rose petals. Eggs are porous so theyll pick up the aroma.

Garnish:

A lightly charred maple or shiso lea . Spritz of Dutch Caramel Vodka and Buckwheat schochu mixture .

Glassware:

Chilled Coupe

Cocktail Inspiration:

Inspired by the classic, but risqué Japanese shunga pieces of Hokusai. As well as creating famous woodblocks of fishing villages, waves, and volcanos, Hokusai had an affinity for making works about geisha life in the alleyways of old Tokyo. My Kyoto Red Light cocktail is a decadent and velvety Clover Club riff calling back to those special working ladies. Sour and sharp flavors from yuzu and raspberries are contrasted with rich caramel, roasty rice, and savory buckwheat. Perfect for a night out on the town or enjoyed by a warm fire. Thank you to all artists that inspire us and to great vodka. Cheers!

The Decadence We Need

Recipe by Raven Gilbert

Ingredients:

• 2.5 Oz of Van Gogh Vodka
• 1/8 tsp of pure celery juice powder
• Hull of a rambutan fruit
• 1 tsp caviar
• 1 tsp sour cream

Preparation:

First prep the rambutan hull, cut horizontal & not completely all the way around. Remove fruit. Clean out inside of shell. Fill one side with sour cream, the other side with caviar. Attach to side of glass.

In an ice filled shaker combine the Van Gogh Vodka & celery juice powder. Give a good shake & strain into glass.

Garnish:

Rambutan Hull filled with Caviar & Sour Cream

Glassware:

Fosteria Pink Glass

Cocktail Inspiration:

I love caviar! And lately I have been drinking celery juice. I love exotic fruits as well. I thought the rambutan shell was so unique & really wanted to use that to hold a garnish. The celery gives the drink a lively earthy flavor & the caviar & sour cream complete the decadence that we all need right now!

A Lane Near Arles

Recipe by Marlowe Johnson

Ingredients:

• 1.5oz Van Gogh Vodka
• .5oz Cappelletti Aperitivo
• 1oz Acid adjusted mandarin juice*
• .75oz Pandan-rambutan cordial*
• 1oz coconut milk
• Top with soda
• Garnish with edible flowers

Preparation:

Acid adjusted mandarin juice: Add 20g citric acid and 15g malic acid per liter of juice and whisk until dissolved

Pandan-rambutan cordial: Combine 500g Rambutan, 500g rambutan juice from can, 1000g sugar, 200g pandan leaf, pinch of salt and the juice of a lemon in a vac bag and cook sous vide for two hours at 130 degrees.

Garnish:

Edible flowers

Glassware:

Collins

Cocktail Inspiration:

I wanted to create an artful and many layered tropical cooler that was as visually stunning as it was explosive on the palette. The musky vanilla of pandan and subdued fruitiness of rambutan are delicate counterbalance to the punchy, aromatic mandarin, while silky coconut milk rounds out the drink. The drink's name is an homage to the Van Gogh painting of the same name, as I tried to capture the bright and vibrant color and emotion of the piece in a drink.

Still Life Sour

Recipe by Jonathan Stanyard

Ingredients:

• 1 3/4 oz Van Gogh Cool Peach Vodka
• 3/4 oz Aquafaba (Bean Water)*
• 3/4 oz Sunflower Seed Orgeat**
• 1/2 oz Fino Sherry
• 1/3 oz Fresh Lemon Juice
• 3 dashes Peychaud's Bitters

Preparation:

Add all the ingredients to a cocktail shaker with ice and shake well for 12 seconds. Strain the cocktail into one end of the shaker and then dry shake the cocktail for 30 - 40 seconds, or until nice and frothy. Double strain into a cocktail coupe and using a dropper place some Peychaud's Bitters on the cocktail's surface and draw some hearts or other creation.

*Aquafaba - strained water from a can of chickpeas, and chilled. Can also use egg white.

**Sunflower Seed Orgeat - equal parts sunflower seed milk and turbinado sugar. I used 100 grams of each, added 1 bar-spoon orange blossom water and 1/2 oz of rum. The orange blossom provides bright fresh aromas and the rum helps add depth and shelf life. Keep refrigerated.

Garnish:

Peychaud's Bitters

Glassware:

Cocktail Coupe / Sour Glass

Cocktail Inspiration:

This cocktail is a celebration of Van Gogh's fantastic still life paintings. During the spring, all the blossoming peach and orange trees, and in the summer the bowls of the fruits. Van Gogh also has his popular sunflower still life's which cannot go unnoticed. The Still Life Sour ties all this together into one cocktail. Featuring an orgeat syrup made from sunflower seeds, with a touch of orange blossom, and the heart of the drink, Van Gogh Cool Peach Vodka. To add body to the cocktail I used aquafaba, something I usually have on hand, but egg whites will work as well. The quantity of fresh lemon juice is less than a standard sour since I used a fino sherry, which is bright and very dry. Peychaud's bitters boasts nice anise flavor which is always a great pairing with peach. I am proud to present the Still Life Sour, capturing Van Gogh's fresh still life art in a single glass.

Glass of Apples

Recipe by Jonathan Stanyard

Ingredients:

• 1 1/2 oz Van Gogh Unflavored Vodka
• 1/2 oz Lillet Blanc
• 1/2 oz Fino Sherry infused w/ Apple*
• 1/2 oz Apple Beer Syrup**
• 3 dashes Lemon Bitters
• 6 drops Saline Solution (4:1)

Preparation:

Add all ingredients to a cocktail mixing glass, add plenty of ice and stir well until proper dilution is achieved. Strain into your favorite stemmed chilled cocktail glass, I used the classic Nick and Nora. Take a fresh lemon peel and express the oils across the cocktails surface and garnish the glass.

*Fino Sherry infused w/ Apple

16 fl. oz. Fino Sherry

200 grams Diced Granny Smith Apple

In a ISI whip cream canister, add the Fino Sherry and Granny Smith Apple, screw the lid on tight, add a charger cartridge to the top, charge and shake. Remove the charger and add another cartridge and charge a second time and shake. Let the canister rest for 30 minutes. Release the air slowly from the canister before unscrewing the top. Strain and keep refrigerated for best results. Keep oxygen out with a vacuvin to preserve the quality of the sherry.

**Apple-Beer Syrup

- In a medium saucepan over low-medium heat, simmer 16 oz of beer (pilsner/lager), one diced granny smith apple, 10 tellicherry peppercorns, two teaspoons coriander seeds, 1" piece of cinnamon, and 1-star anise pod. Let simmer for 40 minutes or until the volume is reduced by 50% than add 1 cup of sugar and stir to dissolve. Finely strain and store in the refrigerator.

Garnish:

Fresh Lemon Peel

Glassware:

Nick & Nora / Cocktail Coupe

Cocktail Inspiration:

Van Gogh was always creating pieces of still life fruits and vegetables. I focused on a single subject for this martini style cocktail, apples. I used apples in a couple of ways to show some versatility of this ingredient. The Apple-Beer syrup has some spice and provides viscosity for nice mouthfeel. The green apple in the fino sherry complements the bright notes and dries out the cocktail a bit. The lemon bitters provide fresh bitterness while the saline tames the sweetness of the apples. The final touch of quinquina gives a bittersweet backbone to this Van Gogh Vodka martini. I call it the "Glass of Apples" based off of Van Gogh’s "Basket of Apples" still life painting.

Cold Bruiser

Recipe by Seth Falvo

Ingredients:

• 2 oz Van Gogh Double Espresso Vodka
• 1 oz Lime Juice
• 3/4 oz Pineapple Lime Cordial*
• 3/4 oz Cinnamon Star Anise Syrup**
• 1/2 oz Zucca Rabarbaro
• 3 drops Bittercube Jamaican #1 Bitters
• *To make the pineapple lime cordial, zest three limes, being careful not to include any white pith. Gently muddle the lime zest into a half cup of sugar in a medium bowl, then cover and let sit for four hours to allow the flavor to intensify. After four hours has passed, add a cup of fresh pineapple juice to the mixture and stir until the sugar has fully dissolved. Strain the cordial through a chinois, pressing on the zest to extract as much oil as possible; discard zest when finished. Store in an airtight container and refrigerate when not in use.
• **To make the cinnamon star anise syrup, add a cup of water and a cup of sugar to a small saucepan. Heat at medium low, taking care not to allow the mixture to boil. While heating, add two cinnamon sticks and four star anise. Stir the mixture until the sugar has fully dissolved, then remove from heat and cool for three hours, allowing the cinnamon and star anise to fully infuse into the syrup. After three hours, strain the syrup through a chinois into an airtight container and refrigerate when not in use.

Preparation:

Combine all ingredients in a shaker tin. Add ice and shake. Strain the cocktail into a double-rocks glass. Add ice cone*, garnish, and serve with a straw.

*There are two ways you can make an ice cone. The easiest way is to purchase Beachbum Berry's Navy Grog Ice Cone kit and follow the instructions on the side of the kit. The slightly-less-easy way is to crush ice cubes with a muddler and tightly pack the crushed ice into a pint glass, then run a chopstick through the crushed ice in order to create the hole for the straw. Place the glass in the freezer for at least four hours, allowing the ice to freeze into shape. Remove the glass from the freezer and allow it to return to room temperature before running it under warm water to loosen the ice cone inside the glass. Carefully remove the cone from the glass, and remove the chopstick from the cone.

Garnish:

Cinnamon-Charred Pineapple Wedge

Glassware:

Double-Rocks

Cocktail Inspiration:

My inspiration for this cocktail is my best friend, Bruiser Bear, the eight year old pit mix I rescued from the Pinellas County Animal Shelter last December. We're a bit of an odd-couple pairing, so I wanted the cocktail I made in his honor to reflect that through appropriately creative clashing flavors. Inspired by his coffee colored fur and my background as a tiki bartender, I decided that pineapple meeting coffee would be the perfect celebration, with cinnamon, star anise, rhubarb amaro, and my favorite tiki bitters tying it all together.

Toes In The Sand

Recipe by Chandler Tomayko

Ingredients:

• 1.5oz Pineapple Van Gogh Vodka
• 1.5oz citrus juice blend*
• .5oz tea infused simple syrup**
• .5oz coconut water reduction***
• 1/4 cucumber (cut into chunks)
• Cucumber ribbon, for the garnish

Preparation:

In a shaker tin combine the cucumber chunks and the Pineapple Van Gogh Vodka, muddle until the cucumber is broken down into smaller bits. Add in the citrus juice blend, tea infused simple syrup and coconut water reduction. Fill the shaker half full with ice. Shake vigorously for 15 seconds. Fill a highball glass or goblet with ice. Double strain the cocktail into the glass. Garnish with a cucumber ribbon

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*Citrus Juice Blend

In a cup combine 4 ounces of orange juice, 1 ounce of lemon juice and 1 ounce of lime juice. Refrigerate until needed.

**Tea infused simple syrup

In a small sauce pan combine 1/4 cup of water, 1/4 cup of sugar and the tea bag of your choice. I recommend green tea. Cook over a low heat until the sugar is dissolved. Let cool, remove the tea bag and transfer to a container. Store until needed.

***Coconut Water Reduction

Pour 1 cup of coconut water into a small saucepan. Cook over a low heat until it has reduced down to 1/4 cup. Transfer to a container. Refrigerate until needed.

Garnish:

Cucumber ribbon

Glassware:

Highball glass or goblet

Cocktail Inspiration:

With everything going on, I wanted to create a cocktail that made one feel like being on a getaway at the beach from the comfort of your home. I also wanted to add a creative way to add salinity to the cocktail. Playing around with multiple citruses, the fruitiness of the vodka and the natural saline quality found in coconut water, this cocktail almost creates a mental sigh of relief.

Chilton County Peach Bubble

Recipe by Chris Lash

Ingredients:

• 1 1/2 .oz Van Gogh Cool Peach Vodka
• 3/4 .oz St. Germain Elderflower Liquor
• 3/4 .oz Prosecco or Cava
• 1 .oz Simple Syrup
• 1/2 of a fresh Lemon cut in slices
• 1/2 fresh Peach cut in slices
• Peach Sugar

Preparation:

Muddle lemons, peaches, and simple syrup in a shaker tin. Add Van Gogh Cool Peach Vodka, St. Germain, and top with ice. Shake hard for 1-2 minutes to fully infuse fruit flavors. Double strain into a Peach Sugar rimmed 10 .oz martini glass. Top off with Prosecco or Cava, and garnish with fresh skewered thin cut peach wheels, lemon zest, and fresh mint.

To make Peach Sugar, grind a small handful of freeze dried peaches in a coffee bean or spice grinder, and mix with granulated sugar.

Garnish:

Skewer thin cut rolled peach wheels, and drape with lemon zest ribbons. Top with a small fresh mint cluster.

Glassware:

10 .oz Martini Glass

Cocktail Inspiration:

I wanted to create a cocktail using Van Gogh Cool Peach Vodka. The inspiration comes the famous Chilton County Peach of Alabama. I currently live on a coastal island in LA (Lower Alabama.) My goal was to create a very, light and refreshing cocktail with Peach being the star of the show. All the flowers in the picture, were sourced from flowers found growing on the island. The picture, and the cocktail were intended to represent a Van Gogh painting.

Pyrus Root

Recipe by Fabio Steven Gonzalez

Ingredients:

• 1.5 oz Unflavored Van Gogh Vodka
• 0.5 oz Cucumber Infused Unflavored Van Gogh Vodka
• 0.75 oz Homemade Orgeat*
• 0.75 oz Freshly Squeezed Lime Juice
• 0.5 oz Pear Puree
• 10 Mint Leaves

Preparation:

Jigger all ingredients into a shaker and add fresh mint. Add Kold Draft ice to the shaker and shake until the desired dilution has been reached (close to 12 seconds). Wrap two cucumber ribbons around a big ice cube: one across the length and one across the width. Place the prepared ice cube into the glass, and double strain liquid into prepared glass.

* To make orgeat start by measuring 8 ounces of blanched almonds and 16 ounces of water. Add those to a pot and put on a stove over low heat until the water has reduced to half or close to twenty minutes, while stirring every minute or two to prevent the almonds from sticking to the bottom of the pot. Remove from heat and let it cool down. Once the mixture has cooled off, pour it into a blender and blend for five seconds or just enough for the almonds to be in smaller pieces. After that, strain it through a cheesecloth into a sellable container and add twice the amount of sugar of what the almond-water mixture is, the amount of sugar should be close to 24 ounces. Lastly, add 3 drops of rose water and 3 drops of orange blossom water to the final mixture to complete the desired flavor profile of the orgeat. Keep refrigerated until ready to use.

Garnish:

Cucumber ribbons

Glassware:

Double rocks glass

Cocktail Inspiration:

Prior to my last semester in college while getting my bachelor's degree in hospitality management, I decided to take an intro to modern art class. This course covered the work of many distinguished painters of the IXX and XX centuries, and one of my favorite was Vincent Van Gogh, in particular his work of trees in blossom paintings. Van Gogh drew inspiration from Japanese culture and his captivation from flowering trees in Provence. The paintings that stuck with me the most were “Almond Blossoms” and “Small Pear Tree in Blossom,” and I decided to use them as my inspiration and base for my cocktail.

My intention was to create a cocktail that was bright and airy, just like the paintings, featuring the nutty and fragrant notes of the homemade almond orgeat and pear pure to add some fruitiness and velvety texture, while highlighting the crisp and clean palate of Van Gogh vodka.

Vining Down

Recipe by Manami York

Ingredients:

• 2 oz Van Gogh vodka
• ½ oz herbes de provence infused dry vermouth*
• 3 dashes lemon bitters
• 4 fresh tomato leaves
• pinch of sea salt

Preparation:

*Per one cup of dry vermouth, add 2 heaping tablespoons of a dried blend of herbes de provence. Infuse in a dark, cool place for 24 hours. Strain contents and refrigerate.

**Per one cup of chive oil, heat 1 cup of olive oil in a pan on low. Add 1 cup of finely chopped chives to the pan. Let lightly simmer for approximately 10 minutes. Let the contents cool to room temperature and refrigerate overnight. Strain contents and refrigerate.

For the cocktail:

Add vodka and tomato leaves to mixing glass. Lightly muddle until contents are well integrated. Add vermouth, lemon bitters, and sea salt. Chill, stir, and double strain into chilled Nick & Nora glass. Garnish with a fresh cherry tomato, lemon twist, and chive oil drops.

Garnish:

cherry tomato, lemon twist, chive oil

Glassware:

Nick & Nora

Cocktail Inspiration:

Inspired by Van Gogh’s “Still Life with Mackerel, Lemons, and Tomatoes,” Vining Down is an attempt to integrate these ingredients within cocktail form. Recently awarded a gold medal at the San Francisco International Spirits Competition, Van Gogh Vodka’s original expression seemed like the appropriate one to feature in an herbal twist on a martini.

Regarding its ingredients, Vining Down is meant to reflect the contents of the painting. First, the herbal, aromatic tomato leaf provides the fresh tomato element. Second, the lemons are present through the lemon bitters, adding a light, bright citrus quality. Third, the mackerel is represented through sea salt as the oceanic element. Rounding out the entire drink is the flavor profile of herbes de provence infused within the dry vermouth. Because Van Gogh created some of his greatest masterpieces in the French region of Provence, it seems appropriate to use this seasoning to tie everything together. As a very clean, floral take on a martini, the chive oil, which represents the contents in the pitcher, adds a final, aromatic savory element to the cocktail. As an ode to tomato season, Provence, and an iconic classic cocktail, Vining Down hopefully captures the art of Van Gogh in a glass.

Rainbow Sangria

Recipe by Rory Loughnane

Ingredients:

• 1.5 oz Van Gogh Melon
• 1.5 oz Capsolado Moscato
• 2.5 oz Whitehaven Sauv Blanc

Preparation:

We start by pressing fresh fruit and ingredients into purées, (Butterfly pea flower tea, blackberry, cantaloupe, and strawberry). We then freeze those into ice cubes, and appropriately layer them in the glass.

Alcohol ingredients are stirred and then poured over cubes.

Garnish:

None

Glassware:

Classic Highball

Cocktail Inspiration:

We work closely with the LGBTQ community and wanted to create a cocktail that is as diverse as the community. With respect to the flag, we created this constantly changing cocktail.

When you sip on this on our patio, in the summer sun, the ice cubes start to melt, and infuse the cocktail with their flavors. Every sip becomes a little different from the previous.

The Fizz lady

Recipe by Raul Zavala

Ingredients:

• 2 dashes saline
• 1/4 oz creme de violette
• 1/4 ozcreme de banana
• 1/2 oz lemon
• 1/2 oz lime
• 3/4 oz Corn Syrup (Chicha morada)
• 1 oz Heavy Cream
• 1 Egg white
• 1 1/2 oz Van Gogh blueberry açaí vodka
• 2 oz soda water to top
• Ice

Preparation:

1- Add all ingredients except soda water into a shaker and dry shake vigorously (without ice).

2- Fill with ice and shake again.

3- Strain into a Collins glass.

4- Pour the soda water slowly into the Collins glass, and put in the fridge for about 3 minutes.

5- After 3 minutes, take it out of the fridge garnish with wood straw and serve.

Garnish:

Wood/bamboo straw

Glassware:

Collins glass

Cocktail Inspiration:

My inspiration for this cocktail came from my mother, she is a pastry chef, so I grew up eating a lot of flavor desserts, my mother got my to enjoy time in the kitchen with her and I apply this fun into the cocktail world, I dedicate this cocktail to my mother she is and always be my First Lady.

Beneath the Palms

Recipe by Michael Demahy

Ingredients:

• 1.5 oz Van Gogh pineapple vodka
• 1 oz fresh lemon juice
• .75 oz Demerara syrup
• 1 oz coconut water absenth
• Cucumber
• Mint

Preparation:

In a tin add 3 slices of cucumber mint and Demerara. Muddle these ingredients. Add the rest of the ingredients into tin. Fill with ice and shake for 20 seconds. Strain into a Collins glass. Fill with crushed ice garnish with mint and coconut flakes

Demerara syrup: 2 parts raw cane sugar 1 part boiling water

Coconut water absenth: 3 parts coconut water 1 part absenth

Garnish:

Mint and coconut flakes

Glassware:

Collins glass.

Cocktail Inspiration:

I wanted to creat a cocktail that was fresh with a hint of tropics. I wanted you take take a sip and then have to go back and take another sip to figure out the complex flavors. Just like a piece of art everyone is going to experience something different with this cocktail. What do your tastebuds tell you? Don’t worry there are no wrong answers.

Cheers!

A Walk in the Park

Recipe by David Leon

Ingredients:

• 1.5 oz Van Gogh Vodka
• .5 oz Yellow Chartreuse
• .5 oz Matcha Lavender Syrup
• .75 oz Lemon Juice

Preparation:

Combine all ingredients in a shaker tin, add ice and shake, double strain into chilled Nick & Nora Coupe glass and garnish with a lemon wheel on the rim.

Matcha Lavender Syrup: 1 cup of water + 1 cup of sugar into a pot with 1 gram of dried lavender, add 20 grams of Matcha Tea powder. Put on medium heat and stir until the sugar i fully dissolved. Turn off stove, let cool, refrigerate, enjoy.

Garnish:

Lemon Wheel

Glassware:

Nick & Nora Coupe Glass

Cocktail Inspiration:

The inspiration for my cocktail comes from several things: like the memories of sipping tea at the park with people you love while surrounded by beautiful greenery. However, the reason I feel is most important presently is that people, amongst those, artists, are struggling with their mental health now more than ever during this global pandemic. I wanted to create a cocktail that helps to highlight that. Recognizing where we are and where we can be in this current world of multiple limitations. Go outside with people you love, workout, be one with nature, and have some lavender tea or maybe some matcha-- this cocktail encompasses it all with just an extra booze boost. Treat yourself right and be one with yourself. Cheers!

Under the Terrace

Recipe by Jonathan Stanyard

Ingredients:

• 3/4 oz Van Gogh Double Espresso Vodka
• 3/4 oz Van Gogh Dutch Chocolate Vodka
• 1/2 oz Orgeat Syrup
• 1/4 oz Angostura Bitters infused w/ Vanilla Bean*
• 1/4 oz Coffee Creamer (unsweet/unflavored)
• 1 oz Cold Brew Coffee

Preparation:

Place the vodkas and bitters in the freezer for a few hours to make extremely cold. Add the vodkas, orgeat, bitters, and cream and cold brew to a cocktail shaker and shake with one large ice cube. Once cold and frothy, double strain into a chilled cocktail glass. Grate fresh cinnamon and nutmeg across the top.

*Angostura Bitters infused w/ Vanilla Bean

Place a split vanilla bean into a container with 250 ml of Angostura Bitters. Let this sit for at least 1 week, the longer the better.

Garnish:

Fresh Cinnamon and Nutmeg

Glassware:

Cocktail Glass

Cocktail Inspiration:

I was inspired by the popular painting Cafe Terrace at Night. I combined the bold flavors of espresso and chocolate from the Van Gogh Vodkas as a strong mocha style base. I then added depth with sweet, creamy orgeat and bittersweet vanilla bitters, finished with fresh spice. I know this is just what I would want to sip on if I was at this famous cafe in Arles, France.

Patience Escalier

Recipe by Zev Glesta

Ingredients:

• 4 dash of Worcestershire sauce
• 1/4 oz lemon juice
• 1.5 oz Nasturtium flower infused* Van Gogh Vodka
• 3 oz of Sungold Bloody Mary MIx*
• Method:
• Build in a highball over ice, stir to incorporate and Garnish.

Preparation:

Nasturtium infused Van Gogh Vodka*

1 cup of nasturtium flowers

1 cup of Van Gogh Vodka

Infuse for 24 hours in a sealed container.

Strain flowers.

Ready to use.

Sungold Bloody Mary Mix**

8 oz Sungold tomatoes (yellow cherry tomatoes)

12 oz of Tomato juice

8 oz of chopped nasturtium leaves

2 teaspoon of cracked black pepper

2 teaspoons of vinegar forward hot sauce

Salt to Tate.

Place all ingredients into a blender and blend until smooth.

Place mixture in a large jar.

Let stand in fridge over night.

Strain off solids and keep golden liquid (no solids should be left).

Liquid can be stored with nasturtium vodka for up to a week.

Garnish:

Cherry tomatoes, purple hyacinth bean, chili, nasturtium flowers.

Glassware:

High Ball

Cocktail Inspiration:

This cocktail is named Patience Escalier after Van Gogh’s portrait of a peasant farmer.

The recipe for this cocktail is vegetable forward and emphasizes the bounty from the farm (or garden in my case). Tomatoes and nasturtium are known as “companion plants” and grow very well together. We happen to be growing our sungolds with nasturtium this year aiding in my inspiration for this drink. The tomatoes are sweet and a touch acidic and the nasturtium flowers are peppery and “hot” to help emulate horseradish. Peppery, bright and acidic...that’s how I like my Bloody Mary’s!

I found the creamy richness of the Van Gogh Vodka complemented the pepperiness of the nasturtium flower and leaf. This bold, savory play on a Bloody Mary would have been an excellent mid-day libation for our beloved farmer.

Van Gogh & Co.

Recipe by Chandler Tomayko

Ingredients:

• 1.5oz Van Gogh pomegranate vodka
• .5oz pomegranate juice
• .75oz lemon juice
• .75oz toasted coconut syrup
• 1 egg white

Preparation:

Combine all of the ingredients in a shaker tin. Dry shake (without ice) for 15-20 seconds. Fill the shaker half full with ice. Shake vigorously for an additional 15-20 seconds. Double strain into a coupe. Let sit for 30 seconds. Garnish with toasted coconut flakes.

------------------------------

Toasted Coconut Syrup

In a small saucepan combine 1/4 cup toasted coconut flakes, 1/4 cup sugar and 1/4 cup water. Cook over a low heat until the sugar has dissolved. Let steep for 20 minutes, strain and store until needed.

Garnish:

toasted coconut flakes

Glassware:

coupe (4-5oz)

Cocktail Inspiration:

I like to give myself personal challenges from time to time. I started with the idea of wanting to use coconut in a cocktail without it having a tropical flavor profile. When I started playing with Van Gogh vodka and this challenge, my end goal was to create a cocktail that seemed like it could be sipped while walking around a museum or art gallery. I really wanted something beautiful to look at but intriguing to the last sip, something playful but with a certain elegance. I landed on this particular recipe and became enamored with the pomegranate and coconut combination. That is where the name comes from...it is a bit of a play of words. Van Gogh vodka and coconut, but also using the 'Co' abbreviation which is for company, because the flavors play well and are in good company with each other and the artwork that inspired both the vodka and my mental cocktail experiment..

Shake Your Pom-Poms

Recipe by Daniella Keenan

Ingredients:

• 2 oz Van Gogh Pomegranate vodka
• 3/4 oz lavender simple syrup
• 3/4 oz lime juice
• 1 egg white
• 1.5 oz soda water
• 3 dashes honeycomb bitters

Preparation:

Dry shake egg white til foamy. Add ice, simple syrup, lime juice and vodka and shake again. Strain into a chilled coupe glass and add soda water and three dashes bitters on top.

Garnish with a lime peel.

For lavender syrup: boil one cup white sugar with one cup water and 1/4 cup lavender for three to five minutes until slightly thicker. Chill before using.

Garnish:

Lime peel

Glassware:

Coupe

Cocktail Inspiration:

A variation of a vodka fizz. I love bitters in recipes. I believe that a cocktail can be elevated and changed in really amazing ways with such a simple addition. I think the honeycomb bitters will complement the lavender pomegranate dynamic well and the egg white will provide the creamy texture that a fizz is known for.

The PSL

Recipe by Daniella Keenan

Ingredients:

• 1.5 oz Van Gogh double espresso vodka
• .5 oz Van Gogh caramel vodka
• 3 bar spoons pumpkin purée
• 3/4 oz pumpkin spice simple syrup
• 1 shot of espresso
• 1/2 oz half and half

Preparation:

For pumpkin spice simple syrup: 1 cup demerera sugar with 1 cup water and 1 Tablespoon pumpkin pie spice: boil for 3-5 minutes til slightly thick and chill before using.

Add all ingredients except for the half and half to shaker tin with ice and shake well. Strain into a Collins glass with fresh ice and float the half and half on top. Add whipped cream and cinnamon for garnish.

Garnish:

Whipped cream and cinnamon

Glassware:

Collins glass

Cocktail Inspiration:

This drink was inspired by the pumpkin spice latte at Starbucks. I wanted to create a boozy version of this drink and the espresso and caramel vodkas were perfect in it.

Chiaroscuro Flip

Recipe by Jessi Pollak

Ingredients:

• 1.75 oz Van Gogh Dutch Chocolate Vodka
• .5 oz crema de mezcal (100% espadín preferred)
• .5 oz heavy cream
• 1 whole egg
• 1 barspoon El Yucateco Green Habanero Sauce (or other green hot sauce)

Preparation:

Combine all ingredients in a shaker tin and dry shake to combine. Add 2 large ice cubes and long shake. Fine strain into a chilled coupe, and top with freshly grated nutmeg.

Garnish:

Fresh grated nutmeg

Glassware:

Chilled Coupe

Cocktail Inspiration:

"Chiaroscuro" is an artistic method which highlights a scene through the use of dramatic light and dark contrast. Deep shadows and bright highlights help to create a sense of depth, movement, and a surreal atmosphere. Part of the rich heritage of Dutch painting history, Chiaroscuro was made famous by several key artists, including one of the Netherlands' most famous painters, Rembrandt Harmenszoon van Rijn (known most commonly as simply Rembrandt). Much like striking contrasts of light and dark can be jarring and evocative in a painting, so too can bold contrasts in flavors and textures be memorable in a cocktail. Enter the Chiaroscuro Flip. Combining bittersweet Dutch Chocolate, smoky sweet crema de mezcal, vegetal spice of habanero, frothy egg, rich cream, and a long, smooth finish of refined Van Gogh vodka -- this cocktail is as striking and well balanced as a still life from the golden age of Dutch painting. The final step of preparation, a light grating of fresh nutmeg -- humbly nods toward the legacy of Dutch exploration as early leaders in the world's Spice Trade.

Tea Garden Cooler

Recipe by Joan Villanueva

Ingredients:

• 2 oz Pineapple Vodka
• 1 oz Lemon Juice
• 1 oz Chareau
• 1/2 oz St. George Raspberry Liqueur
• 1/4 oz Cinnamon Syrup (See recipe Below)

Preparation:

1. Add all ingredients to cocktail shaker,

2. Add ice and shake,

3. Double Strain into chilled Nick and Nora glass,

4. Garnish with cucumber strip

5. Enjoy!!!

Cinnamon Syrup:

Ingredients:

4 oz Brown Sugar

4 oz Water

1 Cinnamon Stick

1 pinch of salt

3 dashes Angostura Bitters (preservative)

Directions:

1. Combine all ingredients in small pot (except for bitters),

2. Bring to boil and then let simmer until all sugar and salt is dissolved,

3. Remove pot from stove and let syrup cool down,

4. Add Angostura bitters,

5. Strain liquid and transfer to container for easy pouring,

6. Keep refrigerated when not in use

Garnish:

Cucumber Strip

Glassware:

Chilled Nick and Nora Glass

Cocktail Inspiration:

As a big fan of pineapple, I was inspired to create a refreshing cocktail with broad appeal that can be sipped at a Tea Garden party making anyone smile after a sip.

Something simple highlighting the delicate flavor of pineapple. The Tea Garden Cooler is so light and refreshing that it may be enjoyed by a Queen, a young lady, a Man in a hat or a Cat and leave them in wonder.

Double Dutch

Recipe by April Tavernaro

Ingredients:

• 2oz Van Gogh Dutch Chocolate
• 1oz Guinness reduction
• .5oz Heavy Cream
• .5 oz Rea’l coconut cream
• .5oz Oat milk

Preparation:

Guinness reduction- pour a can of Guinness draught into a small saucepan. On medium heat, bring to a low boil. When beer starts to foam, reduce to low heat. Simmer for 5min to burn off the alcohol. Store in fridge until ready to use.

Shake all ingredients into shaker with Kold draft ice cubes. Shake vigorously to activate the Guinness. Double strain Into cocktail glass. Sprinkle Chocolate on top.

Garnish:

Crushed chocolate

Glassware:

Cocktail Glass

Cocktail Inspiration:

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A Spy is Born

Recipe by Jessi Pollak

Ingredients:

• 1.75 oz Chamomile Infused Van Gogh Vodka (unflavored)
• .5 oz London Dry Style Gin
• .5 oz Comoz Blanc Vermouth de Chambery
• .25 oz Preserved Lemon Oil
• 1 dash Orange Bitters

Preparation:

Combine Van Gogh Vodka, gin, vermouth, bitters, and lemon oil in a cocktail shaker filled with ice. Shake hard, then double strain into a well-chilled chimney glass. Garnish with a lemon peel expressed and discarded.

Chamomile Infused Van Gogh Vodka:

750 mL Van Gogh Vodka (Unflavored)

10 grams dried chamomile flowers (food grade)

Combine chamomile flowers and Vodka and allow to macerate for 1 hour, stirring occasionally. Fine strain.

Preserved Lemon Oil:

1000 grams lemon wheels, sliced thin and de-seeded

90 grams kosher salt

40 grams white granulated sugar

8 grams toasted coriander

Combine all ingredients in a vacuum/cryovac food bag and shake gently to coat lemons in mixture. Vacuum seal and allow to macerate at room temperature for 48 hours. Open, fine strain and store oil. Use preserved lemon wheels for cooking.

Garnish:

Lemon peel, expressed and discarded

Glassware:

Chimney Glass or Flute

Cocktail Inspiration:

Inspiration for cocktails comes from all kinds of sources -- cuisine, music, landscapes, nostalgic memories, and even literature. In 1889 Oscar Wilde famously wrote, "Life imitates Art far more than Art imitates Life." The world of cocktails has since been given the perfect example of this phenomenon... the Vesper Martini. The first Vesper was enjoyed not by a living human in a real-world bar, but by the fictional yet infamous British Spy James Bond in "Casino Royale." Written by Ian Fleming and published in 1953, Casino Royale describes Bond ordering the Vesper as "Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?” Indeed, we got it. Vespers are now known the world round, and countless variations on this drink are doled out by bartenders every year. Truly, Life has imitated Art.

In this martini variation, A Spy is Born, Van Gogh vodka takes the lead, followed by floral chamomile (now grown all over the world, but originally native to Western Europe -- including the Netherlands), spicy London Dry Style Gin (also a nod to Bond's British Secret Intelligence Service), wormwood- and cherry-forward Comoz blanc vermouth, aromatic orange bitters, and preserved lemon oil that adds salinity, subtle sweetness, and a rich textural element. The amount of alcohol in the cocktail has been shrunk down for the modern drinker, while the lemon peel has remained the same for aroma and texture. Add a stylish and elegant glass, well-chilled, to round out the appearance of this cocktail. Shaken, not stirred.

Bloodshot

Recipe by Jaymo Oakley

Ingredients:

• Van Gogh Unflavored Vodka
• Lemon Citrus Shrub
• Elderflower Tonic
• Hibiscus Infused Ice Cube

Preparation:

Peel 5 Lemons and marinate peels in Champagne Vinegar for 1 week. Strain out the vinegar and add equal amount of honey. Stir until the shrub has even consistency.

Hot brew dried hibiscus leaves for 10 minutes to make tea. Strain into a Collins ice mold and freeze to make a long hibiscus tea Collins cube.

Garnish:

Lemon Wheel

Glassware:

Highball Collins Glass. I use etched crystal for visual esthetics.

Cocktail Inspiration:

From the time I started creating custom cocktails for menus they are all always inspired by and titled after either rock/metal songs or horror movies.

My inspiration for this cocktail was my desire to create an infusion ice cube that would continue to change the drink as the cube melts. The more the cube melts, the more hibiscus fuses with the cocktail. I created the recipe based off lighter ingredients that play well together but allow for the hibiscus cube to be a visual curiosity that won’t allow for the drink to get excessively watered down even if you’re a slow drinker. The elderflower pairs well with the vodka and the citrus shrub gives a tangy flavor that mixes with the floral notes and adds a little thickness. The title came from the bleeding visual of the cube melting paired with one of my favorite metal songs.

Lychee Dreams

Recipe by Chris Allen

Ingredients:

• 2oz - Van Gogh Vodka
• .5oz - Lemon Juice
• 1oz - House made Lychee Syrup
• 1 Egg White
• (Peychaud Bitter Garnish)

Preparation:

Lychee Syrup

Bring 1 cup water to boil. Peel and de-seed 10 Lychee berries. Add Lychees and 1 cup white granulated sugar to pot. Gently press Lychee berries and simmer for 20 minutes. Let cool.

Add egg white and Lemon Juice to shaker. Dry shake vigorously until egg has foamed. Add Van Gogh Vodka, Lychee Syrup and Ice. Continue shaking. Double Strain into coupe glass. Carefully scatter drops of Peyshaud Bitters on top of egg white. Using a cocktail straw gently move across the foam from left to right, then one stroke down the middle.

Garnish:

Peychaud Bitters

Glassware:

Coupe

Cocktail Inspiration:

Lychee is a fairly rare berry with a very unique light and almost floral flavor. Combined with egg whites gives a mouthfeel of a lychee flavored cloud, brightened by the lemon juice. You will definitely be dreaming about this cocktail tonight!

Hanuman

Recipe by Chompon Boonnak

Ingredients:

• 2oz Van Gogh Vodka Unflavored infused galangal, kiffir lime leaf, thai chili
• 1oz coconut mixed
• 0.75 Oz lime juice
• Put all ingredients into shaker. Shake and double strain into coupe glass
• Garnish with chili oil drop

Preparation:

Infused toasted galangal, kiffir lime leaf and Thai chili into Van Gogh vodka unflavored for 2 days

Coconut mixed : 2 part of real coconut cream 1 part of coconut milk

Garnish:

Chili oils

Glassware:

Coupe

Cocktail Inspiration:

This drink inspired from dish called Tom Kha which galangal soup. The creamy and spicy soft flavor so I replicate this dish into the drink.

Hanuman name comes from one of the central characters of the Hindu epic. His appearance is similar to the drink which is white and red and our bar use lots of name come from the myth characters.

Kid Again

Recipe by Derek Ott

Ingredients:

• 2oz Van Gogh Vodka
• .75oz Lemon Juice
• .75oz Vanilla Bean Simple Syrup
• Cotton Candy Infused Half & Half
• Egg White
• Tonic Soda

Preparation:

Vanilla Bean Simple Syrup:

300g Water

300g Sugar

2 Madagascar Vanilla Beans

In a sauce pan add and boil water, add vanilla beans, reduce flame and let steep for an hour. Add sugar (leave beans in water) stir until sugar dissolves and remove sauce pan from heat. Bottle with vanilla beans.

Cotton Candy Infused Half & Half:

400g Half & Half

400g Cotton Candy Crunch Cereal

In a mason jar/non reactive jar add half & half and cereal and lid. Cold infuse in refrigerator for 48 hrs agitating jar every so often. When finished, strain using a nut bag or cheese cloth. Bottle infusion for later use.

Cocktail Prep:

In a shaker add .75oz Fresh Lemon Juice, 1 egg white, seal and shake for 20 seconds or least until you get a thick foam. Unseal and add 2oz of Van Gogh Vodka, .75oz Vanilla Bean Simple Syrup, 2oz Cotton Candy Cereal Infused Half & Half, add ice, seal, and shake. Shake, shake, shake, señora, shake your body line, shake, shake, shake señora, shake it all the time. It's a take on a fizz so you'll want to shake it for some time.

In a stemless flute glass, double strain cocktail in glass. Let sit for a little bit to allow the head to thicken then add cold tonic soda gently so the head builds firmly above the rim of the glass. Garnish with cereal and serve/enjoy!

Garnish:

Cotton Candy Crunch Cereal

Glassware:

Stemless Flute Glass

Cocktail Inspiration:

I was inspired by the loud obnoxious kids in my neighborhood that play at all ours of the day and evening; screaming at the top of their lungs for no good reason other than to hear themselves scream. Facts! To be a "Kid Again", and not give a damn..... I wanted something that would play well with other flavors and had multiple layers to it. Fizzes have always been a love of mine and I've had the experience working with all sorts of variations while running the gin bar "Needle and Pin" located in Dormont Pa before it was rebranded. I used to eat sweet, crunchy cereals when I was a kid. Yelling at the top of my lungs in the grocery store when mom would take us down the cereal isle. It was like being in a toy store! All these colorful boxes with these crazy looking characters on them. "Kid Again" is just that. A cocktail to bring out the kid in you.

The Japanese Emerald

Recipe by Jason Sapp

Ingredients:

• 2 oz Van Gogh unflavored vodka
• 1 oz Midori
• 1/2 oz fresh squeezed lime juice
• 1/2 oz simple syrup

Preparation:

Squeezed and strain lime juice (to remove any chances of pulp getting mixed in)

In an empty shaker combine the following ingredients:

2 oz Van Gogh unflavored vodka

1 oz Midori

1/2 oz fresh squeezed lime juice

1/2 oz simple syrup

Give a few dry shakes to really mix the ingredients.

Add ice and give it a strong shaking for roughly 15-20 seconds.

Pour into a martini glass. I do not like to garnish with anything because chances are the customer may squeeze the garnish into the mix and have some pulp floating around. The goal is to have a combination that is crystal clear and green tinted.

Garnish:

None. I do not like to garnish with anything because chances are the customer may squeeze the garnish into the mix and have some pulp floating around. The goal is to have a combination that is crystal clear and green tinted.

Glassware:

Martini Glass

Cocktail Inspiration:

I was looking for something that :

#1 - Was a bit unusual. When a customer orders a drink that is unusual, it gets the friends they are with or the people sitting around them talking about it. The customer feels good with the attention they are getting and the bar tender feels good when other people come up to order it for themselves.

#2 - Was a drink that went down smoothly with a bit of an after taste that wasn't too overpowering or lingering. Having a pretty drink doesn't matter if it doesn't taste as good as it looks.

In 10 Years Time

Recipe by Jacee Coelho

Ingredients:

• 2 oz. Van Gogh Pomegranate Vodka
• 4 Basil Leaves
• 2 Black Figs
• 3/4 oz. Raw Honey
• 3/4 oz. Lemon Juice
• 1/2 oz. Balsamic Glaze
• 1/4 oz. Burrata Water
• 1 Egg White
• Top with Molasses Bitters

Preparation:

-Build all ingredients in a Boston Shaker

-Muddle the figs and basil

-Wet shake, strain and dry shake

-Double strain into a coupe glass

-Top with molasses bitters to resemble Starry Night pattern

-Garnish with basil, dried fig and pomegranate seeds

Garnish:

Molasses bitters, basil, dried fig, and pomegranate seeds

Glassware:

Coupe

Cocktail Inspiration:

Hello! I have been behind a bar for nearly 9 years now! I went to college to be a painter. I studied a BFA specializing in painting g and photography. What most art history taught me is you don’t really know who you are until you have already become it. For me, that was an extremely passionate bartender and service industry folk. I love taking care of my guests as much as I love the creative freedom to create new cocktails. Vincent Van Gogh only painted for 10 years in his entire career. It only took him 10 years to create a multitude of masterpieces, although he only sold a single painting while alive. I named this cocktail “In 10 Years Time” to honor the successful but short career Vincent had. The flavors incorporated are inspired by the fresh ingredients that would come from the very land Van Gogh included in his artwork. Cheers to Vincent and Van Gogh Vodka. Let your artistry show!

Espresso Cold Brew Bliss

Recipe by Corrie Kennedy

Ingredients:

• 1 1/2 oz Van Gogh Espresso Vodka
• 1/2 oz Van Gogh Vanilla Vodka
• 1/2 Mr Black Cold Brew Coffee Liqueur
• 1 Shot of Espresso
• Splash of Cream

Preparation:

Shake all ingredients over ice for 10 seconds to build a nice froth

strain into a martini glass

Slowly drizzle chocolate syrup over foam so it lays on top of the drink

Top with coffee beans

Garnish:

Chocolate syrup, coffee beans

Glassware:

Martini

Cocktail Inspiration:

I’ve always loved espresso martinis, but not so much the sweetness of the ones usually on drink lists. I wanted to taste the espresso, with a nice clean finish. When I was introduced to Mr Black about a year and a half ago, I knew it would be the perfect addition to this drink!

Salted Caramel Mule

Recipe by Corrie Kennedy

Ingredients:

• 1 1/2 oz Van Gogh Dutch Caramel
• 2 oz Apple Cider
• 1/2 oz Lime Juice
• Finish with Goslings Ginger Beer

Preparation:

Rim mule cup with caramel, let it sit while you build your drink. This should allow the caramel to drip onto the cup for effect. Add all ingredients and finish with ginger beer. Sprinkle kosher salt onto caramel. Enjoy!

Garnish:

Apple Peel

Glassware:

Copper Mug

Cocktail Inspiration:

FALL! Give me everything Apple, cinnamon, caramel!

Wake Up

Recipe by Christina Henley

Ingredients:

• 2 ounces Van Gogh Espresso vodka
• 1 ounce orange liqueur
• .25 ounce Texas Heat Tincture
• 3 peels from a fresh orange
• **Texas Heat Tincture: In a glass jar, place 8 cinnamon sticks, a tablespoon of white peppercorns, and 2 habanero peppers - seeded & halved. Fill the jar with a high proof neutral grain spirit (such as Everclear) Firmly secure the lid on the jar, rotating the contents every day for one week. Please use care handling this liquid (as you would with any hot pepper such as a habanero or jalapeno).

Preparation:

In a large mixing glass, gently express 2 orange peels and drop them into the glass. Then add all liquid ingredients and a generous amount of ice. Stir. Double strain the contents into a chilled coupe. Express the zest of one orange peel across the top of the glass and discard the peel.

Garnish:

Cinnamon Dust

Glassware:

Coupe

Cocktail Inspiration:

I wanted to make something that was simple, and refreshing. I've always love the taste of a carajillo, but sometimes fresh espresso first thing in the morning can be hard to find. Plus, I was just obsessed with the ability to give something an espresso flavor without the color. Let's be honest, a carajillo is not the most beautifully colored drink in the world (even though it is delicious). Orange liqueur can be a bit on the sweet side which I why I felt it was so necessary to add the brightness of spice and heat to this cocktail. For a beautiful, clean take on an espresso martini, a simple garnish seemed just right. The aromas and flavors can do all of the talking.

Sunset Cafe

Recipe by Christina Henley

Ingredients:

• 2 ounces Van Gogh Espresso Vodka
• 1 ounce hibiscus tea (simply steep a hibiscus tea bag in hot water and allow to cool)
• 2 ounces macademia nut milk (or any alternative milk such as oat or soy)
• 1/2 teaspoon butterfly pea flower tea powder
• 1 dash rosewater
• 1 dash of lavender bitters

Preparation:

Shake all ingredients with ice. Double strain into a coupe.

Garnish:

3 coffee beans & dehydrated lavender

Glassware:

Coupe

Cocktail Inspiration:

There's something very exotic about enjoying a coffee drink late in the evening. It always feels very decadent to me (probably because I primarily use coffee to wake me up!). The weather now, the ability to be outside, to spend time on patios just watching the sky - it all feels like another dimension. Lavender and coffee are a superb combo that most people don't think of. So this is my sumptuous, indulgent, after dinner coffee drink without the guilt! I hope you'll enjoy drinking it as much as I did making it!

The Drunken Co-pilot

Recipe by Michael Lunsford

Ingredients:

• 1 1/2 oz Van Gogh Vodka
• 1/4 oz Luxardo Marachino Cherry Liquor
• 1/2 oz E&J Brandy
• 1/2 oz Creme de Violet
• 1/2 oz Grapefruit Juice
• 1/4 oz Simple Syrup
• 1 Egg White
• 2 Dashed Aztec Chocolate Bitters
• 2 Luxardo Merachino Cherries for Garnish
• 1 Lemon Half Wheel for Garnish

Preparation:

Combine all cocktail ingredients in a cocktail shaker and dry shake for 20 seconds. Add ice and shake virgously. Strain cocktail into a coupe glass or old fashion style glass.

Garnish:

On a bar pick, skewer one lizard maraschino cherry, then the lemon, then the other cherry

Glassware:

Coupe or Old Fashion glass.

Cocktail Inspiration:

My inspriation was making a variation on the Aviation cocktail using vodka while also making it a sour.

Ruby Tigers

Recipe by Maxwell Berlin

Ingredients:

• 2 oz Van Gogh Pomegranate
• .25 oz Cantonese 5 fruits herbal liqueur
• .75 oz hibiscus lime leaf grenadine
• .75 oz sour cherry juice
• 1 oz makrut lime juice
• 2 drops cherry blossom bitters

Preparation:

Shake. Double Strain in chilled tall glass. Top with pebble ice.

Hibiscus Lime Leaf Grenadine

Dissolve 2 cups sugar with 1 cup cherry juice over medium heat. Steep 1 cup dried hibiscus calyces and 6 crushed lime leaves for 20 min. Strain and cool. Add 2 oz of pomagranate molasses, pinch of salt, and .5oz orange blossom water.

Garnish:

Garnish with fresh sweet longan, lime leaf, and scarlet orchid

Glassware:

Chilled tall glass

Cocktail Inspiration:

Inspired by one of my favorite watercolor pieces Tigers of Wrath by Walton Ford, an American artist known for painting modern "Audubon"-esque sketches of flora and fauna often with deep cultural commentary, is a bold statement to say the least. On initial glance, the huge scarlet tiger is fierce and violent ready to attack. Upon closer inspection, the tiger is hurt emoting deep pain, vulnerability, loss of home, and a uncanny feminine like sadness as the cherry blossoms fall to the ground.

My Ruby Tigers, goes full expedition into the mystical Chinese jungle loaded with beautiful, lush red fruit notes of pomegranate, hibiscus, and sour cherry complemented with alurring and exotic cherry blossom and tart makrut lime. Just like Ford's tigers, this cocktail has a bite. The ancient Chinese 5 fruit liqueur, wu jia pi, lashes out with sharp, funky baiju tones loaded with medicinal herbs,fruits and flowers. Topped with sweet longan and fresh lime leaf, my Ruby Tigers is sure to please those with a taste for the adventurous. Beware of the lurking beasts beyond the mist. Cheers!

Summer in Kioto

Recipe by Marco Montaguano

Ingredients:

• 2 oz Van Gogh vodka infused w/ pine, cypress, coriander seeds.
• 3/4 oz Bianca vermouth
• 3/4 oz lemon juice
• 2 dash of retama yellow flowers tincture
• Top w/ elderflower soda

Preparation:

Combine all the ingredients in a shaker Except the soda and add ice , shake and strain into a Collins glass and then add the soda.

Garnish:

Cypress sprigs to a crystal clear ice spear

Glassware:

Collinsglass

Cocktail Inspiration:

This cocktail in inspired by my trip to Japan last year , the summer time in Kioto smell a fresh cypress and pine so I used those memories and ingredients to create this very refreshing cocktail.see you soon Kioto.

Summer Solstice Punch

Recipe by Elizabeth Serrano-Francis

Ingredients:

• for this cocktail it was batched to equal 1.5 ounces vodka per glass
• 1 1/3 cup of Peach infused Vodka
• 2 cups Orange Blossom Tea
• 1/3 cup Rosemary Infused Honey Syrup
• 1/3 cup lemon Juice
• 1 cup warm whole milk
• 1/3 cup peach puree

Preparation:

Infuse 1 1/3 cup of Van Gogh Vodka with 1 Fresh peach for 5 days in a glass mason jar.

Strain with fine mesh strainer and set aside.

For the Honey Rosemary Syrup (homemade ingredient): Add 2 large sprigs of rosemary into a large pot with 1/4 cup sugar, 1/4 cup honey and 1/2 cup of water bring to a boil and set aside to cool.

Combine the Infused Peach Van Gogh Vodka, orange blossom tea, lemon juice. peach puree, and rosemary honey syrup into a large bowl and mix thoroughly

heat the 1 cup of whole milk in a sauce pan till luke warm.

pour the milk into the vodka-tea mixture, cover with plastic wrap and let sit for two days so the milk and tea mixture can separate

Strain the contents of the bowl through a cheese cloth twice, and then strain through a coffee filter twice

Bottle and refrigerate.

Garnish:

Fresh Rosemary Sprig and Chrysanthemum flower

Glassware:

Nick and Nora Glass

Cocktail Inspiration:

I was inspired by the 17th century Clarification milk punch, when I first started my journey into the world of mixology the idea of taking a citrus based cocktail and adding milk to clarify and remove any solids was baffling and intriguing to me, since then I've been practicing and perfecting my own milk punches. I created my cocktail from the base of the popular port wine milk punch that was in The Jerry Thomas Bartenders guide from 1862 using most of the same measurements but coming up with my own spin and adding fresh herbs and local honey from California.

FRIENDSHIPS

Recipe by TRINH QUAN HUY-PHILIP

Ingredients:

• 1.5 oz. VanGogh Vodka Dutch Chocolate
• 0.75 oz. Barolo Chinato (Cocchi)
• 0.75 oz. Fresh squeezed Lemon juice
• 0.75 oz. Monin Blackberry syrup
• dash of Angostura Bitters

Preparation:

Add all the ingredients into a mixing glass with ice and shake well.

Strain into a rocks glass with fresh ice cubes.

Garnish with lemon zest, sprig of mints and a blackberry.

Garnish:

Lemon zest, sprig of mints and a blackberry

Glassware:

Rocks / Old Fashioned

Cocktail Inspiration:

Holland is always a great memory where you can meet with lots of friends and build up your friendships for the future. This drink is show case the two among them, one guy from Holland and the other from Italy. Wherever I live, I do always miss them. Cheers,

Glass full of Sunshine

Recipe by Courtney Kristjana

Ingredients:

• 2oz Van Gogh Cool Peach Vodka
• 3/4oz Absente
• 1/2oz Lemon Juice
• 1/2oz Sunflower Seed Orgeat*
• 1/2oz Lillet Blanc
• 3 Dashes Cardamom Bitters

Preparation:

In a shaker, shake everything except the Lillet Blanc with ice. Pour over crushed ice in a collins in ice. Garnish with a Sunflower Head and Peach wedge

*Sunflower Seed Orgeat

2 cups Roasted Sunflower Seeds (unsalted)

2 cups Boiling Water

1 1/2 cups Raw Turbanado Cane Sugar

1 tsp Sunflower Water*

1 oz Rum

Boil sugar and water together until sugar is dissolved. Add everything to a blender and puree. Strain through a chinoise into a mason jar or sealed bottle.

*Sunflower Water

2 cups fresh Sunflower Petals

2 cups Distilled Water

In a mortar ans pestle, grind the sunflower petals. Add water and ground sunflower petals to sterile mason jar. Steep for two weeks. Strain into sealed bottle.

Or

2 cups Dried Sunflower Petals

2 cups Boiling water

Steep in a mason jar for 48 hours. Strain into sealed bottle.

Garnish:

Sunflower Head and Peach Wedge

Glassware:

Collins

Cocktail Inspiration:

As an art student, I was inspired by Van Gogh's Sunflowers and Hannh Gadby's "Nanette." Did you know that every part of the sunflower is usable? Sunflowers make a great sustainable ingredient. I made this cocktail as a French Riff on a Mai Tai. While I am allergic to almonds, Sunflower Seeds can substitute almonds in orgeat.

Secrets And Currency

Recipe by Derek Ott

Ingredients:

• Cocktail:
• 1oz Van Gogh Vodka
• .5oz Double Espresso Vodka
• .25oz Nocino Liqueur
• .25oz Dark Creme de Cacao
• .5oz Vanilla Bean Demerara Syrup
• Garnish:
• 1 Whole Egg
• Blended Bitters

Preparation:

Vanilla Bean Syrup:

250g water

1 Madagascar Vanilla Bean

200g Demerara Sugar

In a sauce pan bring water to a boil, add 1 vanilla bean and reduce heat to medium, let sit for 45 minutes to an hour before adding Demerara. Stir sugar until it demerara dissolves. Once dissolved removed from heat and let sit to cool. Bottle and use for later use.

Bitters Blend:

In a bottle of your choice add 25g Angostura bitters and 25g chocalate bitters. Cap and shake. Save for late use.

Cocktail Build:

In a shake add 1 whole egg, 1oz Van Gogh Vodka, .5oz Van Gogh Double Espresso, .25oz Nocino Liqueur, and .5 Vanilla Bean Demerara syrup. Dry shake for 20 seconds, open cheater tin and add ice to shaker, cap shaker with cheater tin and shake for another 20 seconds, double strain into Nick and Nora glass, and garnish with espresso dust and bitters blend. Serve!

Garnish:

Espresso Dust/Bitters Blend

Glassware:

Nick & Nora

Cocktail Inspiration:

Honestly this cocktail was inspired by todays politics. Secrets are currency for those in politics or for any one in a powerful place for that matter. Using the espresso and nocino (which has a unique walnut flavor) blend well in creating the scene for two politicians to indulge one another over important information that allows the other the move within their own powers strategically to move forward with their own agenda. The base spirit flavors alone, can be aggressive on their own but combined with egg and something sweet create a softness that is the entry way into ones perception and guidance allowing them to speak freely and share secrets that can lead to a fall. The very currency that moves leadership into the position in which they're at now.

Dusk till Dawn

Recipe by Robert vogel

Ingredients:

• 1.5 oz Van Gogh Doube Espresso Vodka
• .75 oz Ruby Red Grapefruit Juice
• .5 oz Campari
• 3 oz Fevertree Indian Tonic
• 2 drops Pink Salt Tincture*

Preparation:

Combine all ingredients in a highball glass. Fill with ice and stir six times to incorporate. Garnish with a grapefruit twist.

*Salt Water Tincture - combine 2 oz hot water with 1 tablespoon pink Himalayan Salt. Sir intill salt has desolved.

Garnish:

1 one long curly grapefruit twist.

Glassware:

highball glass. 11oz preferred

Cocktail Inspiration:

The "Dusk till Dawn" is inspired by those late nights at work that could easily translate into an early morning. The cocktail imbodies the bartenders taste leaning toward bitter flavors. Van Gogh Double Espresso is well defined on your palette setting the tone with bitter coffee and dark-warming sweetness. It is harmonious cocktail that will help you unwind after a late shift or invigorate your early morning.

The Great Grape Ghostini

Recipe by Jason Sapp

Ingredients:

• 2 oz Van Gogh Unflavored vodka
• 2 oz Grape Pucker
• 2 oz Cranberry Juice

Preparation:

Add all ingredients to a shaker, shake and strain into a martini glass

Garnish:

Candy Corn and/or Sugar skulls are optional

Glassware:

Martini Glass

Cocktail Inspiration:

I wanted to make a drink that looked and tasted like a Halloween theme. The grape and cranberry pairs well for making a drink that is dark and spooky looking (not to mention tasting great!) It's a very simple mix that bartenders can make quickly with no special prep.

The Cool in Colada

Recipe by Robert Vogel

Ingredients:

• 1.5oz Van Gogh Pineapple Vodka
• .25oz Kubler Absinthe
• 1oz Coconut Milk
• .5oz Lime Juice
• .5oz Cinnamon Syrup*

Preparation:

Combine ingredients in a cocktail tin and whip with 3 icecubes. Open gate strain cocktail in a 10oz rocks glass filled with pebble ice. Garnish with fennel and 3 heavy dashes of Angostura Bitters.

*Cinnamon Syrup - Bring 400g water to a boil. Add 4 Cinnamon sticks and remove from heat, let rest for 20 minutes. Bring cinnamon water to a low simmer and add 400g sugar. Remove from heat and strain cinnamon sticks from syrup.

.

Garnish:

fennel and Angostura Bitters

Glassware:

10oz Rocks glass

Cocktail Inspiration:

As summer is winding down I think of all the frozen drinks I had to miss this year. There is nothing more refreshing to me than a Pina Colada, that is untill now. This colada inspired cocktail in also inspired by an Absinthe Frape. The Cool in Colada features all the classic tropical flavors you would expect with the addition of warming spices perfect for the fall. The Cool in Colada is refreshing and warming. Perfect on the beach or around the campfire.

Starry Night

Recipe by Peter Fielder

Ingredients:

• 1.5 oz. Van Gogh Vodka
• .75 oz. lemon juice
• .75 oz. simple syrup
• 1 egg white
• .25 oz. grenadine
• 1 oz. Butterfly pea flower infused Vodka

Preparation:

Dry Shake Van Gogh, lemon, simple and egg white.

Strain.

Sink grenadine.

Float blue Vodka under foam

Garnish:

Garnish, Peychauds bitters swirl Add Butterfly Pea flowers

Glassware:

Large Martini Glass, V shape

Cocktail Inspiration:

Van Gogh's Starry Night painting gave me ideas for the garnish and colors. White for clouds, blue for night, yellow and red fit in.

Isle of Faroe

Recipe by Robert Vogel

Ingredients:

• 1.5oz Van Gogh Dutch Caramel Vodka, .75oz Lustau "Los Arcos" Amontillado Sherry, .5oz Monkey Shoulder Scotch, 1 barspoon Fernet Branca, Laphroaig Rinse.

Preparation:

Chill your Glencairn with ice and a rinse of Laphroaig. Combine cocktail ingredients in a mixing glass. Fill with ice and stir to chill. Dump ice and excess Laphroaig from Glencairn before straining cocktail into glass.

Garnish:

Dusting of fresh nutmeg

Glassware:

Glencairn

Cocktail Inspiration:

The "Isle of Faroe" is a cocktail dedicated to Faroe Island. A small Dutch controlled island north of Scotland. For this cocktail I take serious approach to a stirred Vodka cocktail. With the heavy influence of Dutch Sweets with a splash of Scottish Whisky. Geographically Faroe Island in closer to Scotland than its governing country Denmark.

Athena's Gift

Recipe by Robert Vogel

Ingredients:

• 1.5oz Van Gogh Vodka, .5oz Chareau Aloe Liqueur, .75oz Lime Juice, .5oz Smple Syrup, .5oz Extra Virgin Olive Oil, 1 egg white.

Preparation:

combine all ingredients in a mixing tin and reverse dry shake. (Add ice and shake for 10 seconds, then strain out ice and dry shake for 15 seconds.) Fine strain cocktail into a chilled coupe and garnish with 1 mint leaf.

Garnish:

1 mint leaf

Glassware:

coupe

Cocktail Inspiration:

In Greek mythology the goddess Athena is accredited for gifting the olive tree to her people. She is a Virgin Warrior Goddess, hence the EVOO. I wanted to pay respects to the goddess with this silky, sensual, and powerful cocktail

Dutch 37

Recipe by Jonathan Stanyard

Ingredients:

• 1.5 oz Van Gogh Cool Peach Vodka
• 1.5 oz Brut Sparkling Wine
• .75 oz Dolin Blanc Vermouth
• .75 oz Vanilla-Ginger-Tea Syrup*
• .75 oz Fresh Lemon Juice

Preparation:

Add all the ingredients except the sparkling wine into a cocktail shaker with ice. Shake briefly and strain into an ice-filled collins glass. Top with the sparkling wine and garnish with a lemon wheel and crushed pink peppercorns.

*Vanilla-Ginger-Tea Syrup

1 cup Boiled Water

1 cup of cane sugar

10 g Assam Black Tea Leaves

1 fl oz Fresh Ginger Juice*

½ Vanilla Bean (split)

First, make the ginger juice* by blending 1 part fresh diced ginger to 4 parts water in a high-speed blender. Blend for 2 minutes and strain through cheesecloth or similar device. While the ginger juice rests, allowing the starches to settle, prepare the tea syrup. First, boil the water, steep the black tea leaves for 5 minutes, and then strain it into a small pot/saucepan. Add the split vanilla bean to the pot of tea and turn the heat to medium and simmer. Add the cane sugar and stir to dissolve, remove from heat and let cool. Once cooled, add 1 oz. of the ginger juice to the tea syrup, stir well, store in an airtight container and keep chilled.

Garnish:

Lemon Wheel & Pink Peppercorns

Glassware:

Collins

Cocktail Inspiration:

I wanted to use the Cool Peach expression of Van Gogh Vodka in a tall and effervescent cocktail. I am an advocate for flavor affinities and one that is hard to beat is peach, ginger, and vanilla. I made a syrup with fresh peaches, ginger juice, vanilla bean, and added flavor depth and tannins with Assam black tea. The peach vodka, syrup, and lemon paired with aromatic French vermouth and a brut sparkling wine, this cocktail is refreshing and full of flavor. Reminiscent of a French 75 build I named this the Dutch 37, in honor of Dutch Artist Van Gogh’s mighty work during his 37 years of life.

Big Brother

Recipe by Jonathan Stanyard

Ingredients:

• 1 oz Van Gogh Acai-Blueberry Vodka
• .75 oz Van Gogh Plain Vodka
• .75 oz Fresh Lemon Juice
• .50 oz Blueberry-Vanilla Syrup*
• .50 oz Limoncello
• 1 dash Scrappy’s Cardamom Bitters

Preparation:

Add all ingredients into an ice-filled cocktail shaker and shake or 10 seconds. Double strain into a large tumbler glass with a large ice cube. Express and orange peel and garnish with the peel and fresh blueberries.

*Blueberry-Vanilla Syrup - In a small saucepan, combine 1 cup of blueberries, ½ cup of water, ½ split vanilla bean and simmer for 10 minutes. Remove from heat and cover for 10 minutes. Next, muddle the fruit and strain through a fine mesh. Next, weight the blueberry water and add an equal weight of cane sugar to a blender and blend on high until dissolved. Store in an airtight container in the refrigerator.

Garnish:

Fresh Orange Peel & Blueberries

Glassware:

Double Old Fashioned/Large Tumbler

Cocktail Inspiration:

The Van Gogh Acai-Blueberry is absolutely delicious on its own but I wanted to embellish what is already excellent about it. Fresh blueberries simmered with vanilla bean paired flawlessly with tangy lemon from the juice and the “cello.” The finishing touch was the aromatic play with the cardamom bitters. Named after Van Gogh, who was the eldest sibling of six children, always playing the Big Brother role.

ALAMO CITY

Recipe by TRINH QUAN HUY-PHILIP

Ingredients:

• 1.5 oz. VanGogh Vodka Dutch Chocolate
• 0.25 oz. Dogma Amargo de Chile
• 0.75 oz. Fresh squeezed Lemon juice
• 0.75 oz. REAL Strawberry Puree
• 5x Basil leaves

Preparation:

Rim the rocks glass with Tajin chili salt and set aside.

Add all the ingredients with ice into a mixing glass and shake well.

Fine strain into the rimmed glass and fill up with ice.

Garnish with half strawberry and a sprig of basils.

Garnish:

Chili salt rim, half strawberry and sprig of basils.

Glassware:

Libbey Endeavor Rocks Glass

Cocktail Inspiration:

Inspired by the city that I'm currently living, San Antonio is famous for RiverWalk as well as the history of the Alamo. So there is no doubt when San Antonio is the absolute queen of Tex Mex and popular for Margaritas. Alamo City is a twist of the basic margaritas on Vodka base. The choice of fruit as strawberry to show off the love of the city cause of its named after the Saint Anthony who loved and helped all the poor. The mixture of basil leaves for the city of military, where lots of people contribute to our survive. And the garnish with a hint of Tajin chili salt is a kind of remind whenever we get happiness, please don't forget there are lots of people struggling their lives somewhere else. Nowadays, if you have a chance to visit San Antonio, please take time to swing by the Alamo and join the battle. Cheers,

SELF-PORTRAIT

Recipe by TRINH QUAN HUY-PHILIP

Ingredients:

• 1.5 oz. VanGogh Vodka Dutch Chocolate
• 0.75 oz. Pineau des Charentes
• 0.75 oz. Creme de Banana (Wenneker)
• 0.25 oz. Dogma Amargo de Chile

Preparation:

Add all the ingredients into a mixing glass and stir with ice.

Strain into a Nick & Nora glass.

Garnish by using a bamboo pick to skewer a slice of banana then caramelize sugar on the surface of banana so as to resemble a crème brûlée (if available at the bar).

Garnish:

Brulee Banana (If desire)

Glassware:

Nick & Nora

Cocktail Inspiration:

Inspired by the Self-Portrait by the Dutch Post-Impressionist artist Vincent van Gogh painted in oil on canvas in September 1889. The work, which may have been Van Gogh's last self-portrait, was painted shortly before he left Saint-Rémy-de-Provence in southern France. The painting is now at the Musée d'Orsay in Paris but this drink can be saved at your home. This is the drink that will facing for you and yourself on the daily basic until the quarantine situation finish. Of course you may have a few options for your choice, but nothing can beat a twist of the classic drinks in the present moment. Hope you guys enjoy! Cheers,

IN-DUST-TREE

Recipe by TRINH QUAN HUY-PHILIP

Ingredients:

• 1.5 oz. VanGogh Vodka Pineapple
• 0.5 oz. Kronan Swedish Punsch
• 0.25 oz. Green Chartreuse
• 0.75 oz. Fresh squeezed Lime juice
• 0.5 oz. Real Passionfruit Puree
• 0.5 oz. Almond Orgeat syrup (Liber&Co)

Preparation:

Add all the ingredients into a mixing glass with ice and shake well.

Pour into a copper cup and fill up with crushed ice.

Garnish with dehydrated orange wheel and sprig of mints.

Garnish:

Dehydrated orange wheel and sprig of mints

Glassware:

Copper cup

Cocktail Inspiration:

Inspired during the COVID situation, all bars must closed in Texas for the second time without reopening notice. This year gonna be a tough year ever seen for our Hospitality Industry. We're actually just like the band playing while the Titanic was sinking and keep mixing. Cheers,

Sunburn

Recipe by Greg Baldia

Ingredients:

• 1.5 oz Van Gogh Citron
• .5oz Chareau aloe
• 5 drops black pepper tincture
• 4 dash hella Eucalyptus bitters
• 1 oz simple
• .5 oz Yusu juice
• Bar spoon fresh aloe gel
• Top with Eucalyptus Seltzer

Preparation:

Add all ingredients minus seltzer to tin.

Shake shake shake

Double strain over ice in pre-garnished Collins or tall thin glass

Top with seltzer

Garnish:

3 fresh shave aloe strips arranged as a palm on inside of glass

Glassware:

Collins or zombie (or other tall thin glass)

Cocktail Inspiration:

Being an island bar this light refreshing cocktail is perfect for soothing the nerves after a hot day at the beach.

Island Coffee

Recipe by Christina Henley

Ingredients:

• 2 oz Van Gogh espresso vodka
• 2 oz coconut cream
• 2 oz macadamia nut milk (or any alternative nut milk)

Preparation:

Shake all ingredients and strain over fresh large format ice.

Garnish:

Coffee beans and fresh coconut curls

Glassware:

Rocks glass

Cocktail Inspiration:

When I lived in Hawaii you could get a coconut Frappuccino any time of day, any day of the week, and any time of year. And yes, they garnished it with fresh coconut every single time. And I loved it! Every. Single. Time.

One day y’all, one day. But until then... I’ll enjoy this Island Coffee.

Van Gogh Peachy Peño

Recipe by Kim Edge

Ingredients:

• 1 1/2 oz Cool Peach Van Gogh Vodka
• 1/2 oz Pomegranate Van Gogh Vodka
• 1 oz jalapeño peach simple syrup (1/3 hot water to 2/3 white sugar, 5 slices jalapeño and one fresh peach. Let sit to cool overnight. Strain)
• 2 oz pineapple juice
• 1 slice fresh jalapeño, muddled

Preparation:

Muddle jalapeño in shaker, then combine all ingredients with ice, shake hard to form foam from pineapple juice.

Pour in tulip

Garnish with fresh, edible orchid and fresh slice of jalapeño.

Garnish:

Orchid and 1 slice fresh jalapeño

Glassware:

Tulip

Cocktail Inspiration:

I love spice in my cocktails. I’m always looking in my home kitchen to see what I have on hand to create something unique that Others can create as well! Fresh ingredients are always best in my opinion!!!

Snow leopard

Recipe by Jenn Frankovic

Ingredients:

• Van Gogh Dutch caramel,rumchatta,caramel,pink Himalayan sea salt, falk smoke salt crystals,homemade cinnamon whip cream

Preparation:

In mixing glass add 2oz Van Gogh Dutch caramel 2oz tazo chai tea concentrate 1/2 oz rumchatta add ice shake take a snifter rim with pink Himalayan sea salt small amount of caramel in bottom of snifter pour in cocktail topped with homemade cinnamon whip cream sprinkle with fault smoke salt crystals garnish cinnamon stick enjoy homemade whip cream sugar cinnamon whipping cream in canister charge it up shake it up

Garnish:

Cinnamon stick

Glassware:

Snifter

Cocktail Inspiration:

I love chai tea and wanted to make a spiked version so what better than spiked caramel chai

Endless Summer

Recipe by Jason Sapp

Ingredients:

• ** Note * *The drink is served in a Collins glass which can vary from 8 ounces to 14 ounces. So I listed the recipe in parts instead of ounces so it can be adjusted according to the size of your Collins glass. **
• 2 parts Van Gogh Unflavored Vodka
• 3 parts lemonade
• 1 part Makers Mark Whisky
• Lemon Wheel slices
• Maple syrup on the side

Preparation:

Started with adding lemon wheel slices and ice to a Collins glass.

Mix two parts Van Gogh unflavored vodka and 3 parts lemonade. Stir well. Pour over ice into the Collins glasses.

Add a lemon wheel to the top.

Float 1 part Makers Mark over the lemon wheel.

Serve with a shot of maple syrup so the customer can add to adjust the sweetness to their liking if desired.

Garnish:

Lemon wheel slices. Maple Syrup on the side.

Glassware:

Collins Glass.

Cocktail Inspiration:

Living in South Florida means you experience a summer that never ends. There are two summers actually. The Hot Summer months and the Not Quite As Hot Summer months.

This recipe is very simple to make and tastes clean and refreshing with the lemonade being adjusted to as crisp or as sweet as one desires simply by adding a dash of maple syrup to it. Or not.

The Homestaying

Recipe by Phil Collins

Ingredients:

• 1 oz Van Gogh Citroen
• 1 oz Van Gogh Raspberry
• 1 oz Lemon Juice
• .5 oz Lemon Grass
• 2 oz Yoho Yuzu Lager

Preparation:

Add all ingredients except Yuzu Lager into tin. Shake vigorously for 6-8 seconds. Double strain into Hi-Ball glass. Top with Yuzu Lager

Garnish:

Dehydrated Lemon Wheels

Glassware:

Hi-Ball

Cocktail Inspiration:

This was inspired by Queen Bey and the phenomenal concert experience that was the Beyoncé: Homecoming special on Netflix. In Covid times, I wanted to find a way to celebrate summer while staying inside; this The Homestaying was Born

Somethin Somethin’

Recipe by Ariana Nakamine

Ingredients:

• 1.5 oz Van Gogh Pineapple
• .5 oz Mezcal
• 1 oz Guava Juice
• .5 oz Lime
• 1 oz Honey Cayenne Shrub
• 2 oz Ginger Beer

Preparation:

Add all ingredients to tin sans soda water. Shake for 5-7 seconds. Double strain into tall glass, top with Ginger Beer.

Garnish:

Grapefruit, Lime, Cayenne Salt

Glassware:

Collins Glass

Cocktail Inspiration:

I love tequila and Mezcal together and a Paloma is one of my favorite cocktails. I wanted to keep in tune with the Latin ingredients while trying to channel some island vibes.

No Bad Vibes

Recipe by Phil Ochoa

Ingredients:

• 1.5 VG Raspberry
• .5 Marie Brizard Anisette
• 1 oz Lime
• 1 oz Blackberry Syrup
• 3 muddled sage leaves
• 2 oz Cava

Preparation:

Module sage in tin. Add all remaining ingredients except for cava, shake for 5-7 seconds. Double strain into tall glass, top with Cava

Garnish:

BlackBerry, sage, lime wheel

Glassware:

Collins

Cocktail Inspiration:

I’ve been feeling like our political climate has made everyone very stressed and anxious. I wanted to try and cleanse the spirit from within so I created this with sage as the base ingredient.

What’s Up Doc

Recipe by Rose Collins

Ingredients:

• 2 oz Van Gogh Vodka infused with Fresno Pepper
• 1 oz Carrot Juice
• .5 oz Lemon Juice
• .5 oz Orange Juice
• .5 oz Honey Syrup

Preparation:

Add all ingredients to a shaker. Shake hard for 8 seconds. Double strain into coupe glass

Garnish:

Shredded Red Pepper

Glassware:

Coupe

Cocktail Inspiration:

Being in LA has shown me the healthier side of cocktails and the culinary experience in general. I wanted to highlight that health conscious side of LA while throwing in a sprinkle of the Latino heritage that runs through the coty

Green Giant

Recipe by Chelsie Hite

Ingredients:

• 2 oz VG Limon
• 1 oz celery Juice
• .5 oz Lime Juice
• .75 oz Lemongrass Syrup
• 2 oz Fever Tree Lemon Tonic

Preparation:

Add all ingredients except tonic to a tin, shake vigorously for 7 seconds. Double strain into tall glass. Add tonic.

Garnish:

Garden Flowers

Glassware:

Collins glass with wicker coozie

Cocktail Inspiration:

I love the gardens in Los Angeles and had started getting really into gardening through lockdown. This was inspired by my backyard and the beauty in flowers.

Sunflowers & Blues

Recipe by Linda Garcia

Ingredients:

• 1.5 oz. Van Gogh Vodka
• 1.5 oz. Blueberry-lemon cordial
• 2 dashes of Bittermens Krupnik Herbal Honey Bitters
• Egg white

Preparation:

Measure ingredients into a tin, dry shake then wet shake with ice. Double strain in a chilled coupe glass. Garnish.

Blueberry-lemon cordial:

Mash 10 oz of blueberries in 4 oz. of granulated sugar.

Mix in 1 oz of lemon peels

Mix in 9 oz freshly squeezed lemon juice

Let sit together overnight refrigerated & strain

Garnish:

Three chamomile flowers & bee pollen

Glassware:

Coupe

Cocktail Inspiration:

This cocktail was inspired by Vincent Van Gogh’spaintings “

‘Sunflower’ series & ‘Irises’. The blue irises are represented in the color that the blueberry cordial creates. The design on top of the cocktail symbolizes a sunflower created with three chamomile flowers in the center and bee pollen as petals. Bees produce honey & help pollinate flowers therefore the honey bitters help bind all of the flavors and aromatics together. The lemon peels add fresh oils to this cocktail and a brightness for more that his paintings also had.

Last Days of Summer

Recipe by Alessa Geboff

Ingredients:

• 1.5 oz corn silk infused Van Gogh Vodka
• 0.75 oz Lustau Fino Sherry
• 0.75 oz rosemary simple syrup
• 4 blackberries
• Soda water

Preparation:

Remove silk from 2 ears of corn, infuse in ~8 oz vodka for 3 days

Steep 1 large sprig rosemary in 1/2 cup 1:1 simple syrup

Cocktail:

Muddle berries in shaker tin, add vodka/sherry/simple

Add large scoop of ice and shake

Double strain into Collins glass

Top with soda, ice cubes optional on that last hot day...

Garnish:

Mini-Clothespin some hairs of silk and a speared blackberry onto the side of the glass

Glassware:

Collins Glass, chilled preferred

Cocktail Inspiration:

Years ago when I was working as a pastry chef, i made a dessert...corn cheesecake piped on a rosemary tuile with blackberries...it was perfectly summery, not too sweet. I like to turn desserts into cocktails, and the Van Gogh Vodka has a nice sweetness that worked really well with the corn silk. So this was a pretty simple variation with some sherry to pull it back a little more in the savory direction.

ROCKS & SOIL

Recipe by TRINH QUAN HUY-PHILIP

Ingredients:

• 1.5 oz. VanGogh Vodka Pineapple
• 0.5 oz. Carrot Eau de Vie Hans Reisetbauer
• 0.25 oz. Suze Gentian Liqueur
• 0.25 oz. Williams Sonoma Champagne Vinegar
• 3x Blackberries
• Top up with Ginger Beer

Preparation:

Muddle three blackberries in a highball glass, then add the rest of ingredients and fill up with ice. Top up with ginger beer and gently stir before serving. Garnish with sprig of mints, candied ginger and blackberry.

Garnish:

Sprig of mints, candied ginger & balckberry

Glassware:

Highball glass

Cocktail Inspiration:

What are rocks and soil? Soil is formed of fine rock particles mixed with air, water and particles from dead plant and animal matter. Rocks are made of one or more minerals. Rocks & Soil are more likely when Van Gogh and Picasso combined together into this drink. It was inspired all about my garden and what I used to have in my garden for my daily meal.

DALAT DELIGHTS

Recipe by TRINH QUAN HUY-PHILIP

Ingredients:

• 1.5 oz Van Gogh Vodka
• 0.5 oz Lillet Rose
• 0.75 oz Freshly squeezed Lemon juice
• 0.5 oz Dalat syrup*
• dash of Bittermens Elemakule Tiki Bitters
• 5x Basil leaves

Preparation:

Add all the ingredients into a shaker then shake with ice.

Strain into a rocks glass and fill up with crushed ice.

Garnish with sprig of basils and grated nutmeg on top.

* Homemade Dalat syrup:

Weigh 15 ounces of dried hibiscus flowers into equal parts of sugar and water. Bring to boil then add a cinnamon stick and remove from the heat. Stir until the sugar has dissolved. Strain into a bottle to be ready to use.

Garnish:

Sprig of basils and grated nutmeg on top

Glassware:

Rocks / Old Fashioned glass

Cocktail Inspiration:

Inspired by the capital of Lam Dong Province in southern Vietnam’s Central Highlands, Dalat is centered around a lake and golf course, and surrounded by hills, pine forests, lakes and waterfalls. Known as the “City of Eternal Spring” for its distinctive temperate climate, Dalat was developed as a resort by the French in the early 1900s, and many reminders of its colonial heritage remain.

HELLO KITTY

Recipe by TRINH QUAN HUY-PHILIP

Ingredients:

• 1.5 oz Van Gogh Vodka
• 0.75 oz Choya Sake Yuzu
• 0.75 oz Perfect Puree Lychee
• dash of Bitter Truth Orange Flower Water
• Top up with Calpico soda

Preparation:

Add all the ingredients into a shaker then shake with ice.

Strain into a Sunddo ceramic tea cup and top up with Calpico soda.

Sprinkle roasted sesame seeds on top and garnish with sprig of mints and dehydrated orange wheel on the side. *Served with Original Japanese Rice Cracker by Kameda if desired or available on the market on top of the cup.

Garnish:

Roasted sesame seeds and Japanese rice cracker if available

Glassware:

Sunddo ceramic tea cup

Cocktail Inspiration:

Hello Kitty, also known by her full name Kitty White, is a fictional character produced by the Japanese company Sanrio, created by Yuko Shimizu and currently designed by Yuko Yamaguchi. Sanrio depicts Hello Kitty as a young female gijinka of Japanese Bobtail with a red bow and, notably, no mouth. Till now, I have no idea why my sister just loved the kitty cat which I bought for her birthday and that's how I came up with drink for her again.

Falling For You

Recipe by Coria Lee

Ingredients:

• 1.5 oz Van Gogh Dutch Caramel Vodka
• 0.75 oz Apple Brown Sugar Simple Syrup
• 0.5 oz Cold Brew Coffee (I used STOK Cold Brew Unsweetened)
• 0.25 oz Bailey's Salted Caramel
• 1 oz Fresh Pressed Apple Juice
• Topped with Caramel Apple Spiked Cool Whip

Preparation:

*Apple Brown Sugar Simple Syrup

(1:1:1 ratio of apple peels, brown sugar, and water)

1 cup apple peels (roughly 4 apples)-----juice apples using a juicer to make apple juice

1 cup brown sugar

1 cup water

Dissolve on low heat until boil and allow at least 40 min to cool completely and absorb the flavor from apple peels before straining out peels.

*Caramel Apple Spiked Cool Whip

1 oz Van Gogh Dutch Caramel Vodka

3 oz Fresh Pressed Apple Juice

Fold in vodka and apple juice with 8 oz container of cool whip.

*Dehydrated Apple

Thinly slice apples and put in dehydrator for 6-8 hours.

(I used Gala Apples but any sweet variety of apples will do)

Garnish:

Dehydrated Apple

Glassware:

Coupe

Cocktail Inspiration:

Autumn is my favorite season and I always start planning fall festivities at the beginning of September (yes, even this year with COVID-19 trying to cancel everything). I wanted to create a cocktail that was reminiscent of my favorite time of the year. When I think of fall, I think of Halloween, pumpkins, apple picking, sweater weather, colorful leaves----and yes, caramel apple. I thought it only fitting to create a seasonal cocktail that is perfect for a little pick-me-up dessert.

Smoke and Mirrors

Recipe by Sean Isassi

Ingredients:

• Van Gogh Cool Peach
• Montelobos Mezcal (Ice Rinse)
• Whole Pineapple
• dehydrated ancho chile
• ginger root
• Honey
• Lemon juice

Preparation:

In a mixing glass, place ice in glass and add Mezcal. stir for 15 seconds. discard ice and mezcal

chill your coupe glass

Add 2 pineapple cubes, ginger , and ancho chile to the glass. muddle until the pineapple turns to juice.

add Van Gogh Peach, honey, and lemon juice to the glass and stir until the honey dissolves.

now add ice and stir until the base of the glass is cold.

garnish your glass with the hickory smoked salt and find ground hibiscus.

fine strain your cocktail into your coupe and enjoy

Garnish:

Hickory smoked salt and hibiscus ground

Glassware:

coupe

Cocktail Inspiration:

I was inspired by churning a spin on summer cocktails with refreshing nature but also wanted to add some spice and smoke. it is a really enjoyable cocktail in the Texas heat.

Swan Lake

Recipe by Riamond Lomeli

Ingredients:

• 1.5 oz Van Gogh Vodka pineapple
• .75 oz Italicus
• .5 oz lillet Blanc
• .75 oz homemade ingredient (butterfly pea syrup)
• 1 dash of rhubarb bitters
• Top with pineapple soda.

Preparation:

Combine all ingredients together except for pineapple soda into a mixing tin. Add ice and shake for 20 seconds. Strain into a coupe glass and too with pineapple soda.

** butterfly tea syrup

1 cup of water 1 cup sugar. And about 10 butterfly pea flowers. Add all ingredients to a pot and bowl for about 30 min. Let it sit and cool down for another 30- an hour. (You can use more flowers to get you to that perfect color)

Strain out flowers and bottle. Keep refrigerated. Can keep for about a month.

Garnish:

Nasturtium flowers and leaves. Origami swan.

Glassware:

Coupe

Cocktail Inspiration:

During quarantine I got into gardening and origami as I use to do when I was little! I grew up in Japan and origami was a huge hobby of mine!

My mom is an expert gardener and one day she surprised me when she said I could eat the whole nasturtium flower and their leaves. I was so taken aback by the refreshing flavor of the leaves and the peppery flavor of the flower that I thought this could be the perfect garnish for nice light sweet cocktail! :)

Skinny Girl

Recipe by Eric Williams

Ingredients:

• 1.5 oz Van Gogh blueberry açaí
• Splash pink lemonade (for added sweetness)
• Fill rest of glass with soda water (perfectly balanced)
• Topped with fresh blueberries and a lemon slice

Preparation:

Fill 16oz glass with ice

Pour 1.5 oz Van Gogh blueberry açaí

Splash of pink lemonade

Fill rest of glass with soda water

Top with fresh blueberries and a lemon wedge

Garnish:

Fresh blueberries and lemon wedge

Glassware:

12-16oz glass

Cocktail Inspiration:

As a bartender I grew tired of having patrons ask “make me something sweet but not too sweet” I came about your vodka in California and realized you can mix it with virtually anything from blueberry lemon drops and cosmos to blueberry mind erasers (Van Gogh blueberry açaí, coffee liqueur, soda water)

Summer Peach Mule

Recipe by Angela Morales

Ingredients:

• 2 ounce Van Gogh Cool Peach
• 2 ounce perfect puree white peach
• Q ginger beer

Preparation:

shake Van Gogh cool peach and puree, pour over ice and top with ginger beer and garnish

Garnish:

lime wheel and mint sprig

Glassware:

rocks glass

Cocktail Inspiration:

popularity among clientele and favorite seasonal flavor

Anti-Oxidant Crush

Recipe by Sarah Acosta

Ingredients:

• 2.5 ounces of Van Gogh Acai Blueberry
• 1 ounce of cranberry juice
• fresh squeezed lemonade

Preparation:

shake together Van Gogh Acai blueberry, cranberry juice and fresh-squeezed lemonade then add garnish

Garnish:

fresh blueberries and lemon wedge

Glassware:

high ball glass

Cocktail Inspiration:

New healthier take on the Maryland favorite, the crush!

Double date

Recipe by Gabriel Rieben

Ingredients:

• 1.5 Oz Van Gogh vodka
• 0.5 Oz rhubarb amaro ( I used amaro sfumato )
• 3/4 Oz homemade rose syrup ( 1 part Provence rose wine mix with 1 part granulated white sugar and 6 drops of rose water )
• 1 oz fresh lemon juice
• 1 oz fresh egg white

Preparation:

Add all ingredients into a shaker

Dry shake

Add about 5 Ice cubes

Wet shake

Fine strain into a chilled coupe

Garnish with dehydrated edible rose pedals

Garnish:

Rose pedals

Glassware:

Coupe

Cocktail Inspiration:

Cocktail create for valentine day , inspired by a famous

Macarons recipe from a French pastry chef made with rhubarb and rose.

The structure of the cocktail remind the layer of à macarons with different mouth fell and different colour.

Ain’t nothing like candy

Recipe by Gabriel Rieben

Ingredients:

• 1.5 Oz vodka Van Gogh
• 0.5 Oz sauvignon blanc ( New Zealand Marlborough style )
• 0.75 Oz Pandan syrup ( fresh Pandan leaves blended to extract the juice then mix 1 equal part of Pandan juice with 1 equal part of white granulated sugar)
• 0.5 fresh lemon juice
• 3 drop of Thai bitters by by the bitter end brand

Preparation:

Add all ingredient into a shaker

Shake

Strain into a chilled coupe

Garnish with a fresh kaffir lime leaf clipped on the side of the glass with a mini clothespin

Garnish:

Fresh kaffir lime leaf

Glassware:

Coupe

Cocktail Inspiration:

Cocktail inspire by Thai cuisine after travels

The recipe creation start with my love of sweet and sour flavour and the used of Pandan , i decide to play on the outdated Apple martini and give it a fresh new twist why keeping some of the flavours of the original recipe

Still Life at Sunset

Recipe by Brendan Dorr

Ingredients:

• 1.5 oz. Van Gogh Pomegranate Vodka
• .5 oz. Strega
• .25 oz. Combier Kümmel
• .75 oz. Yuzu Juice
• .75 oz. Pink Grapefruit Juice
• .5 oz. Thai Chili-Cinnamon Demerara Syrup

Preparation:

Thai Chili-Cinnamon Demerara Syrup

2 cups Demerara Sugar

2 cups water

1 toasted cinnamon stick

4 thai chilis

Warm all ingredients in a sauce pot over medium heat until sugar dissolves. Allow mixture to cool to room temperature. Strain and transfer syrup to a covered container. Store in fridge until ready for use.

Garnish:

Trimmed Grapefruit Peel & Smoking Cinnamon Stick

Glassware:

Rocks Glass on pebble ice

Cocktail Inspiration:

Thinking of Van Gogh you cannot help but to think of his still lifes along with landscapes and sky-scapes. Tasting through the Van Gogh Vodka portfolio I settled on the Pomegranate because of it full flavor that felt like a warm sunset. I wanted to incorporate flavors that would give the "impression" of a beautiful sunset. Toasted cinnamon and thai chili for their warming flavors accented by Strega which has notes of cinnamon, then a touch of Combier's Kümmel for its sharp caraway notes. All these spices are then rounded out with yuzu and grapefruit juice to impart the subtle highlights of a sunset. Sit back and taste the view!

Mocha Swirl Martini

Recipe by Trisha Gemeinhardt

Ingredients:

• Two ounces of Van Gogh double espresso
• Two ounces of Creme De Cocoa
• One ounce of Dutch Chocolate
• Two ounces of two percent milk frothed
• With a light drizzle of cinnamon flakes

Preparation:

Used the lovely Van Gogh. Frothed the milk and Creme De Cocoa. Always have your cinnamon to make the swirl!

Garnish:

Cinnamon swirl

Glassware:

Martini

Cocktail Inspiration:

I personally love the fall. I believe this is the perfect drink to have while the air is getting cooler and we need something to warm us up a bit. I am a lover of mochas and the Van Gogh espresso and Dutch Chocolate are a perfect fit for the fall weather here in Michigan.

Oahu Bowl

Recipe by Sam Treadway

Ingredients:

• 1.5 oz Van Gogh Açaí Blueberry Vodka
• 0.5 oz rye whiskey
• 0.5 oz oat milk
• 0.5 oz giffard banana liqueur
• 0.75 oz lime juice
• 0.75 oz honey syrup
• 1 dash bittermens xocolat mole bitters
• 1 muddled strawberry

Preparation:

Muddle 1 strawberry.

Add all liquid.

Shake with ice.

Double strain over crushed ice in a rocks glass.

Garnish:

Orchid, strawberry, lime wheel

Glassware:

Rounded rocks glass

Cocktail Inspiration:

I lived in Hawaii on the island of Oahu for a little over a year. It was a blessed amazing time. And as often as possible I would bike down the street and enjoy an Açaí Bowl with acai berry frozen purée, granola, cut up strawberry and banana, and then a drizzle of honey over the top. Heaven in a breakfast bowl.

So inspired by all that I created this super refreshing cocktail. Fruity but not too sweet. Perfect sipping any time of year. Especially if you’re in Hawaii or if you’d like to be in Hawaii ;)

Wake Up Dead

Recipe by Sahai Arnold

Ingredients:

• 1.5 oz Van Gogh Espresso Vodka
• 1.0 oz Kahlua
• 0.75 oz Peanut Butter Simple Syrup*
• (Homemade: Water, Peanut Butter, Light Brown Sugar, Pure Vanilla Extract)
• 0.25 oz White Drizzle*
• (Homemade: Vanilla Nesquik, White Chocolate Morsels, Marshmallows, Coconut)

Preparation:

Combine and stir Van Gogh Espresso Vodka and peanut butter simple syrup in rocks glass with half ice. Top off ice and add Kahlua. Add white drizzle and cookie dust for garnish.

Garnish:

Nutter Butter Cookie dust

Glassware:

Rocks glass

Cocktail Inspiration:

I wanted to connect the art with a drink and of course, Van Gogh had to be the basis for inspiration. I really liked his piece with the skeleton smoking and wanted to do a dark and creamy drink to compliment it. I thought of the classic Black Russian to play on the dead/alive theme with a coffee flavored drink (since coffee is a stimulant) and added my own twist to it. I wanted to use common, but not always thought of for drinks, type of ingredients. But also with complimentary flavors. Since I don’t have an actual chaser, I wanted the nuttiness from the peanut butter to bring out the espresso flavor and the sweetness from the drizzle to balance it out. The Nutter Butter dust is like the cherry on top.

Melo Bebo

Recipe by LINA VELEZ

Ingredients:

• 2/4 Fresh Muddle Peach
• 2oz Van Gogh Cool Peach
• 1/2 Fresh Lemon Juice
• 3/4 Agave
• 1/2 of Solerno
• Top it off with Prosecco

Preparation:

Muddle the fresh peach and mix all ingredients in the shaker, strain into a Rock Glass, add fresh ice and top off with Prosecco.

Garnish:

MInt and Peach Slice

Glassware:

Rocks

Cocktail Inspiration:

Peach its one of my favorite fruits, once when Visiting Paris, I tasted delicious Peaches Tart in a nice Cafe, from one of Van Gogh works Cafe Terrace At Night, reminds me of those romantic Paris Nights and Peach Tarts.

Caramel Delight

Recipe by Shannon Manis

Ingredients:

• 2 oz Van Gogh Caramel Vodka
• 1.5 oz House infused apple cinnamon brandy
• .5 oz lemon juice
• .5 oz House Apple simple syrup
• Apple Cider foam

Preparation:

Combine Van Gogh vodka, brandy, lemon juice and simple syrup into shaker tin, add ice and shake vigorously for about 30 seconds. Double strain over large ice cube in a rocks glass. Top with Apple cider foam. Garnish with house dehydrated candied lemon wheel

Garnish:

House dehydrated candied lemon wheel

Glassware:

Rocks glass

Cocktail Inspiration:

My inspiration for this cocktail came from my memories of fall at my grandma's. Some of my fondest memories of my late grandma were all the times we would pick fresh fruit. So much laughter and love. And whatever fruit we didn't eat in the orchards we would bring home and cook all evening. In the fall we'd pick bushels and bushels of apples. We would go home and make all sorts of Apple cakes, applesauces and my FAVORITE caramel dipped apples. To me this drink tastes like fall and a loving hug. My apple cinnamon infused brandy has become a hit in my restaurant since I've started. It takes roughly around 3 months to fully infuse. Thus adding more love into the cocktail than people realize.

For the Culture

Recipe by Alison Bromfield

Ingredients:

• 1.5 oz Van Gogh Dutch Chocolate Vodka
• .75 oz Flying Leap Lavender Brandy
• .5 oz Chareau Aloe Liqueur
• .25 oz House-made Clarified Black Plum Syrup
• Honest John Black Walnut Bitter Float
• Garnish with plum wheels

Preparation:

Add ice, dutch chocolate vodka, lavender brandy, aloe liqueur, and black plum syrup to a mixing glass. Stir to incorporate. Double strain into a coupe glass. Float black walnut bitters on the top with a bar spoon. Garnish with plum wheels.

Garnish:

Plum wheels

Glassware:

Coupe

Cocktail Inspiration:

The origins of dutch chocolate are traced to the colonization of parts of Africa and South America. I wanted to merge some of these dutch traditions with my own Nigerian traditions and heritage using ingredients, like cocoa, that are found in Africa; black plum and aloe vera.

Vanilla Dreams

Recipe by Shannon Manis

Ingredients:

• 2 oz Vanilla Bean and Blood Orange infused unflavored Van Gogh Vodka *2-3 vanilla beans and 4 blood oranges peeled and sliced in gallon jar with 2 bottles of Van Gogh. Sit for about a week and strained into bottles
• 1.5 oz fresh squeezed blood orange juice
• .75 oz half and half

Preparation:

Combine all ingredients into shaker tin and add ice. Shake vigorously about 30 times. Strain over fresh ice into rocks glass

Garnish:

Dehydrated blood orange segment

Glassware:

Rocks glass

Cocktail Inspiration:

My inspiration for this cocktail came from my love of blood oranges. From the taste to the color. Blood oranges to me are a very under utilized fruit. Nothing sounds better to me than an orange creamsicle. So why not put a spin on it with blood oranges. The fresh vanilla bean not only added an intense flavor but also added a really cool look to the drink with all the vanilla speckles. It was a big hit and sold out of the infusion in a little over a week.

Studies in Colour

Recipe by Lauren Pellecchia

Ingredients:

• 2 oz Van Gogh Pomegranate
• 1.5 oz Republic of Tea Raspberry-Rose-Hibiscus Tea
• .5 oz Orange-Lemon Oleo Saccharum
• .25 oz Lemon Juice
• 4-5 drops Orange Flower Water

Preparation:

In a shaker tin combine, Van Gogh Pomegranate, Raspberry-Rose-Hibiscus Tea, Orange-Lemon Oleo, Lemon Juice, and Orange Flower Water. Add ice and shake 8-10 seconds to combine and chill. Strain into a flute. Garnish with a fresh edible flower, in a contrasting color.

*Orange-Lemon Oleo Saccharum – In a large, flat bottom, non-reactive container combine 75 grams Orange Peel, 25 grams Lemon Peel (peel only, no pith), and 75 grams of sugar. Lightly muddle to release juices. Allow to sit at room temperature 8 hours, stirring/shaking occasionally to encourage sugar to dissolve. Pour entire contents into a shallow pot. Add ½ cup water to original container and stir to pick up any remaining sugar. Add to the pot. Simmer over low-medium heat to dissolve remaining sugar, stirring occasionally, about 10 minutes. Allow to cool 10 minutes. Strain into a sealable container and refrigerate until ready for use.

*Republic of Tea Raspberry-Rose-Hibiscus Tea – Prepare as directed on package. Allow to cool, fully before use. Refrigerate unused portion.

Garnish:

Fresh, edible, in season flower, preferably a Chrysanthemum

Glassware:

Champagne Flute

Cocktail Inspiration:

“And now for what regards what I myself have been doing, I have lacked money for paying models, else I had entirely given myself to figure painting but I have made a series of colour studies in painting simply flowers, red poppies, blue corn flowers and myosotys. White and rose roses, yellow chrysanthemums.” - Vincent Van Gogh

Just as Van Gogh found himself low on funds but still determined to find a way to study, create, and grow, I (and countless of my fellow industry members) have found ourselves in a similar situation given the turmoil Covid-19 pandemic has thrown our industry into. We have been forced to get creative with pantry staple ingredients, such as teas, common citrus, and granulated sugar, instead of the more exotic (and expensive) components we may be used to indulging in. But just like Van Gogh, we find a way to continue to study and explore our craft and rediscover the beauty and excitement of ingredients that are already familiar to us.

Shades of the Clouds

Recipe by Lauren Pellecchia

Ingredients:

• 2 oz Van Gogh Acai-Blueberry
• ½ tbsp Blueberry-Lavender Preserves
• .5 oz Lemon Juice
• 3-4 drops Orange Bitters
• 1 small Egg White
• Mist of Lavender Water

Preparation:

In a shaker tin combine Van Gogh Acai-Blueberry, Blueberry-Lavender Preserves, Lemon Juice, Orange Bitters, and Egg White. Dry shake for 20-25 seconds. Add ice and wet shake, for 15-20 seconds. Double strain, through a fine mesh strainer, into a coupe glass. Finish the cocktail with a mist of Lavender Water.

Garnish:

– Dried Lavender Buds and finely diced dried Blueberries

Glassware:

Coupe

Cocktail Inspiration:

Inspired by late summer days when bright blue skies give way to rolling, heavy clouds in shades of purple and gray. When the leaves dance in the quickening wind, and the first drops mist through the air. To watching the lightening flicker through the sky and getting lost in deep rumbles of thunder. This cocktail is a celebration of beautiful bad weather and those of us who like it.

“We have very beautiful bad weather here at present – rain, wind, thunder – but with splendid effects; that’s why I like it.” – Vincent Van Gogh

Golden Hour

Recipe by Kay Mohamed

Ingredients:

• 1.5 oz Van Gogh Pineapple Vodka
• 1.0 oz Passionfruit Puree
• 1.0 oz Turmeric Sichuan Syrup
• 1.0 oz Lemon juice
• 1.0 oz Egg White
• 6 drops elemakule Tiki Bitters

Preparation:

(REVERSE DRY SHAKE METHOD)

Add all ingredients except egg white into shaker with ice, shake well. Fine strain back into shaker tin, discard ice. Add egg white and shake again, then pour directly into glass.

Turneric Sichuan Syrup**

1 cup Sugar

1 cup Water

1 tsp ground Sichuan pepper flakes

1 tablespoon grated Turmeric

1/2 tbsp grated Ginger or ginger juice

Peel of 1 lemon

Heat until sugar dissolves and boil for at least 10 min. Remove off heat. Store in fridge.

Garnish:

Toasted Coconut, Turmeric powder, (Rose petals optional)

Glassware:

coupe

Cocktail Inspiration:

"Van gogh didn't start painting until his late 20s, incase you feel like you haven't found your talent" is a quote I've seen more recently than ever. It speaks volumes and i feel strongly in agreeance with. I feel as my career has changed and evolved so has my palate and my passion for mixology. I lost the love of it awhile ago and now being back in it I'm finding my talent and loving it even more. I wanted to use distinct flavors that hold their own but can complement each other that I grew up on. Turmeric has an earthy flavor and undeniable golden yellow hue that I grew up enjoying with my dad in all of our cuisines. Much like passionfruit , its also so recognizable, flavorful and beautiful. Just wanted something to represent my passion and my love of mixology, while incorporating familiar ingredients that got me in love with culinary cocktails in the first place. So although it took me a while to find my passion again im glad I did.

Cappuccino Martini

Recipe by JUAN OSORIO

Ingredients:

• 2.0 Oz Van Gogh Double Espresso
• 2.5 oz of Cold Brew Colombian Coffee
• 1.5 Vanilla Almond Milk
• 0.5 Sugar Cane Juice
• (Prep: Raw Sugar Cane boiled in water)
• 0.2 White Egg

Preparation:

Shaker #1 Mix the coffee & Van Gogh Double espresso together.

in shaker#2 mix Egg Whites, Almond Vanilla Milk and Sugar Cane Juice.

Strain into Martini Glass, top off with the foam product of shaker # 2

Garnish:

Sugar cane shaves

Glassware:

Martini Glass

Cocktail Inspiration:

I'm from Colombia and our coffee and flowers are known as the best of the world, I been inspired by Van Gogh Art Vase with Carnations Artwork Because Carnations were my moms favorite flowers.

Second Wind

Recipe by Megan Marshall

Ingredients:

• .75oz Van Gogh Unflavored Vodka
• .75oz Van Gogh Dutch Chocolate Vodka
• 1oz Ancho Reyes Ancho Chili Liqueur
• 1oz Espresso
• 2 drop Xocolatl Mole Bitters
• 1 drop Chili Oil

Preparation:

Add all ingredients into a mixing glass. Add ice and stir. Garnish with an orange peel fan.

Garnish:

Orange Peel Fan

Glassware:

Coupe

Cocktail Inspiration:

To gain a “second wind” means to find a new strength or energy to continue something that is an effort. Every element of this cocktail is representative of this notion. The rich, natural flavors of chocolate excite my palette, the spices liven me up, the espresso awakens my senses, and the smoothness of the vodka makes me ready for more. If I win with this cocktail, I will make my donation to the Equal Justice Initiative to support their never-ending endurance in the fight for racial and economic justice.

Simplicity Amidst

Recipe by Meghann Allred

Ingredients:

• 1.5oz Dutch Chocolate Van Gogh
• 1oz Acai-Blueberry Van Gogh
• 1/2oz aquafaba
• 1/2oz lemon juice
• 1/8oz lavender blue syrup
• Lavender blue syrup:
• 1/2C blueberries
• 1/2C water
• 1/2C white sugar
• 1/2oz lemon juice
• 1T culinary lavender
• 1T Coconut Oil
• Preparation: Over medium heat, bring all ingredients to a simmer. Bring heat to low and continue to simmer until the sugar has dissolved and the lavender is aromatic. Remove from heat and allow to infuse and cool for 30 min before straining and bottling.

Preparation:

Shake all ingredients with ice to chill. Strain, then dry shake without ice to create a thick foam. Pour into a chilled coupe and garnish with lavender petals.

Enjoy!

Garnish:

Lavender petals

Glassware:

Coupe

Cocktail Inspiration:

The inspiration for this cocktail was opportunity amidst strife. The past couple of months have been, to oversimplify, difficult. It's like we are all on a rollercoaster where the off switch has been disabled and no one can get off. But, amidst the strife there is always opportunity. My personal opportunity presented itself in time. It started with the quarantine, and all of a sudden there was tons of time that I hadn't had before. What would a person do with so much time!? Without having a job and not knowing what the future would bring I started with simple things such as baking and gardening. I grew lavender and baked blueberry lemon muffins, to start. These activities brought me peace amongst the chaos and uncertainty. For this cocktail submission I decided to use the flavors and aromas that gave joy and brought peace. The aquafaba and lemon with the Dutch Chocolate Van Gogh blend wonderfully to create 'home baked' profile in the flavor and dense but fluffy texture of the foam. The syrup enhances the sweeter qualities of the Acai-Blueberry Van Gogh and the coconut oil adds a touch of body. The lemon juice helps to balance the sweetness of the syrup and the Acai-Blueberry Van Gogh while the lavender brings depth and aromatics to the final cocktail.

On a final note...Any leftover syrup is delicious over pancakes or waffles!

Enjoy and Thank You.

Nick of Thyme

Recipe by Megan Marshall

Ingredients:

• 1.5oz Van Gogh Unflavored Vodka
• .5oz Suze
• 1oz Lemon Juice
• .75 Thyme Simple Syrup*
• 10 Thomcord Grapes
• Egg White (Aquafaba)

Preparation:

Add grapes to a mixing tin and muddle. Add all other ingredients and dry shake (without ice) vigorously. Add ice and shake again. Double strain into a coupe glass.

*Thyme Simple Syrup: Combine 1 cup of water, 1 cup of sugar, and 1/2 cup of loosely packed thyme sprigs in a sauce pan over medium-high heat. Bring mixture to a boil, stirring consistently until sugar dissolves. Remove from heat and cool to room temperature. Remove and discard thyme sprigs. Store in the refrigerator until ready to use (lasts up to 2 weeks).

Garnish:

Thyme Sprig

Glassware:

Coupe

Cocktail Inspiration:

This cocktail is a meditation on the popular idiom “in the nick of time.” This phrase dates to the 1580s when nick referred to the “critical moment.” I often wonder if we would have many more years of Van Gogh artistry if his illness and gloom of the future had been handled in a different, more timely manner. Building cocktails with Van Gogh Vodka and being inspired by the life of Van Gogh himself has created questions within me about how we can better support one another as BARtists. Just like a fine wine, we as people have the capability to improve with age. How can we better engage with those with which we interact? How can we get ahead of the issues we face instead of dealing with them “in the nick of time”? As a community of creators, I believe we have immense ability to stand by each other not only in what we create, but who we become as people. If I win with this cocktail, I will make my donation to Hot Bread Kitchen to support my colleagues in furthering their success in the food industry.

Her Green Rose

Recipe by Megan Marshall

Ingredients:

• 1.5oz Van Gogh Unflavored Vodka
• .5oz Green Chartreuse
• 1oz Honey-Sage Syrup*
• .75 Lime Juice
• 3 Kiwi Slices
• 2 drops Rose Water

Preparation:

Lightly muddle kiwi slices in a mixing tin. Add all other ingredients. Add ice and shake. Strain over fresh ice in a rocks glass. *Sage-honey syrup: Combine 1 cup of water, 1 cup of honey, and 10-15 sage leaves in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 3 minutes. Turn off heat and let syrup cool. Discard sage leaves before storing in the refrigerator.

Garnish:

Lime Peel Rosette and Two Sage Leaves

Glassware:

Old Fashioned Glass

Cocktail Inspiration:

The inspiration for this cocktail comes in two parts. The first comes from Van Gogh’s painting Ears of Wheat. In this painting, he focuses on different shades of green he observed in the “soft rustle of the ears of grain swaying back and forth in the wind.” Van Gogh goes on to describe the use of yellow and pink as accents among the sea of green. I wanted to apply this same thought to my creation by using all green ingredients accompanied by yellow honey and pink rose water. Secondly, the title comes from an E.E. Cummings poem where he mentions “her last rose.” This poem, titled Somewhere I Have Never Travelled, Gladly Beyond, was used in a short theatre piece I created for a class in college to honor my dear friend’s mother who was diagnosed with ALS. If I win with this cocktail, I will make my donation to the foundation he created to find a cure for ALS: Kids4Cure.

Gilded View

Recipe by Lauren Pellecchia

Ingredients:

• 2 oz Van Gogh Dutch Caramel
• .25 oz Lemon Juice
• 4-5 drops Toasted Almond Bitters
• 3-4 drops Peach Bitters
• 3 oz Martinelli Sparkling Apple Cider

Preparation:

In a shaker tin combine Van Gogh Dutch Caramel, Lemon Juice, Toasted Almond Bitters, and Peach Bitters. Add ice and shake for 8-10 seconds. Strain into a champagne flute. Top with well chilled sparkling apple cider. Garnish with freshly made hard caramel candy.

*Hard Caramel Candy – In a heavy sauce pan over medium-high heat combine 1 cup granulated sugar, ¼ cup cold water, and ¼ tsp lemon juice. While watching closely bring mixture to a boil. When mixture turns golden brown remove from heat and swirl pan a few times to even the color and avoid burning in hot spots. When mixture had stopped bubbling, work quickly to spoon caramel in designs onto a foil covered surface. Allow to cool completely before carefully removing from foil. Store in an air tight container, in a cool place until ready for use.

Garnish:

Homemade Hard Caramel Candy

Glassware:

Champagne Flute

Cocktail Inspiration:

“Find things beautiful as much as you can, most people find too little beautiful.”- Vincent Van Gogh

As I have navigated the past six months of the Covid-19 pandemic - amid shutdowns, lockdowns, health scares, boredom, and more – I had to relearn how to see the beauty in simple things around me. How sunlight across a basket of apples can cause them to almost glow… or the moment just before sunset when the sky nearly turns gold… or after a rainstorm when sun beams dance across the puddles. My cocktail is grounded by the rich, beautiful Dutch Caramel expression, deepened with a touch of peach and almond bitters, then brought to life sparkling apple cider. This cocktail is inspired by those golden moments, where the light hits just right, and you can find the beauty in everything around you.

Naughty iced coffe

Recipe by LeAnn Foulks

Ingredients:

• 1.5 Oz Van Gogh double espresso
• 2 Oz Pepsi or coke
• Dollop of whipped cream

Preparation:

Fill shaker with vodka shake till cold pour into glass top with ice and top withPepsi or Coke

Garnish:

Whipped cream

Glassware:

Karate rox glass

Cocktail Inspiration:

I loved iced coffee and I was toying around with ingredients one day. And it became my go to drink when I’m out and want a cocktail

Always Be Autumn

Recipe by Lauren Pellecchia

Ingredients:

• 2 oz Van Gogh Dutch Caramel
• 1 tbsp Pumpkin Puree
• 1 tsp Sweetened Condensed Milk
• 1/4 oz Orgeat
• 1/8 oz Ginger Liqueur
• 3-4 drops Smoked Cinnamon Bitters

Preparation:

In a shaker tin combine all ingredients. Add ice and shake hard 10-12 seconds, to chill and combine. Double strain into a coupe glass with a brown sugar-graham cracker crumb rim.

Garnish:

Brown Sugar Graham Cracker Crumb Rim

Glassware:

Coupe

Cocktail Inspiration:

Summer is coming to a close – there is a brisk bite to the breeze – and I find myself craving rich, deep flavors. Inspired by Van Gogh’s painting ‘Still Life with Two Jars and Two Pumpkins’ I wanted to create a cocktail that combined some of my favorite autumnal flavors. I began with the rich, sweet Dutch Caramel expression, next ingredients from two jars, pumpkin puree and sweetened condensed milk. A dash of ginger liqueur and smoked cinnamon bitters to round out and deepen the flavor profile, just as the colors of fall deepen with each passing day. Van Gogh once said, “I sometimes yearn for a country where it would always be autumn…”

The Lamartine

Recipe by Tobias Steeves

Ingredients:

• 1.75 oz Van Gogh Double Espresso Vodka
• 10 Drops of Bittermens Xocolatl Mole Bitters
• 1 Barspoon (1/8th oz) of Cinnamon Honey Syrup*
• 1 Barspoon (1/8th oz) Fernet (Fernet-Branca or the like)
• .5 oz Framboise
• 2 oz Hot Water

Preparation:

Begin by warming the glass. Once the glass is heated, combine all the ingredients adding the hot water last. Give the cocktail a quick stir and garnish with cherry and chocolate—serve immediately.

* Cinnamon Honey Syrup: Combine a ½ cup of water with a ½ cup of honey and add one stick of soft cinnamon. Heat until honey is dissolved and mixture bubbles lightly. Remove from heat and strain with a fine mesh strainer. Allow to cool and use.

Garnish:

1 Luxardo Cherry and a piece of Dutch Chocolate

Glassware:

Georgian Irish Coffee Glass

Cocktail Inspiration:

Since the name of the competition is “The Art of the Cocktail,” I drew inspiration from the self-same artist whose name is prominently featured on the bottle of Vodka, and attempted to create a cocktail that is a work of art in its own right (and one that wouldn’t cost anyone an ear!).

As an artist myself, I’ve always admired Van Gogh’s warm and deep colors and the range of emotions reflected in his paintings. To tell his story in a single cocktail, I decided to utilize ingredients in such a way as to evoke tastes that parallel various ideas and emotions that one often finds in Van Gogh’s paintings.

Van Gogh was known in his early life to be thoughtful, even brooding, prone to a melancholy darkness that often proved luminous in the insights it inspired. I tried to capture the complexity of this spirit in the look and smell of this cocktail by giving the Van Gogh Double Espresso Vodka an opportunity to capture the drinker without even having to taste it—the consequent first sip substantiating the drinker’s initial impressions.

As the story goes, Van Gogh’s passion for art intensified over the years, much as the flavors of this cocktail intensify as it cools—the chocolate, raspberry, and espresso flavors melding harmoniously and growing more vibrant, akin to Van Gogh’s rich hues in his later works.

Unfortunately, as is often the case with souls who are touched with genius, the end of Van Gogh’s life is filled with bitterness and a sense of loneliness. Without overwhelming the drinker, I sought to capture a sense of bittersweetness by incorporating mole bitters, a reminder that even the best of lives are tinged with sorrow. But that is not the final note of this elegant cocktail. The final note is a lingering berry sweetness and velvet espresso mouthfeel that comforts the drinker and brings a sense of completion to the story—of an individual and a cocktail that is meant to evoke the richness of an artistic life.

A Study in Blue

Recipe by Cesar Perez II

Ingredients:

• 1.5oz Van Gogh Acai-Blueberry Vodka
• .5oz Dolin Genepy des Alpes
• .75oz lemon Juice
• .5oz butterfly pea flower infused Dolin Dry Vermouth
• .5oz vanilla bean infused natural cane syrup
• 8-10 mint leaves

Preparation:

-Add mint and syrup to the inside of a small shaker tin and muddle gently.

-Add remaining ingredients and cubed ice to the cocktail shaker, cap, and shake vigorously until tins frost over.

-Double strain into globe glassware and large format ice. (pictured in the photo is a 2x2x2.5inch cube)

*garnish info

Garnish with a large expressed/manicured lemon peel (3-4 inches) and wrap around the cube. Use pinking shears to shape the lemon peel.

Place a large slapped bouquet of mint to the opposite side of the cube.

Lastly, clip a small bunch of baby's breath flowers and place to the right side of the mint bouquet.

-Serve and enjoy!

*Homemade Ingredients Prep Info*

Butterfly pea flower infused Dolin Dry Vermouth

-place 10g of dried butterfly pea flower in a container with 750ml of Dolin Dry Vermouth and allow to macerate overnight(8-12 hours)

-Fine strain and Vaccu-seal the vermouth for storage/future use

*Vanilla-infused natural sugar cane syrup

-Split a long vanilla bean and simmer in 4 cups of water for 45 minutes

remove the bean and measure water content in ml. should yield around 900 ml

Take amount measured (ex 900ml.) and blend with equal parts natural (unbleached/colored) cane sugar (ex 900g.) and bottle for future use.

Note* The heat may evaporate some of the water content, so measuring after will give you the amount of sugar necessary to mix

Garnish:

3-4 inch manicured & expressed lemon peel, bouquet of mint, and small clipping of baby's breath flowers

Glassware:

"Globe" glassware

Cocktail Inspiration:

"A Study in Blue" is a manifestation of artful presentation meeting with the art and musical concept of "variations"

Variations in music is a formal technique in composing where a portion of a song is altered in form, much like how modern bartenders will use the substitution method to change the appearance/taste of a cocktail without altering it's artful formula.

The formula used as the foundation to this cocktail is that of the Cosmopolitan.

This variation utilizes bold blue colors and flavors to create a refreshing sour-style cocktail that focuses on herbal/fresh pairings. These flavors also allude to the European roots of the vodka.

Variation also exists in the garnish/presentation. Utilizing different colors, layers, and texture, "A Study in Blue" is composed to look just as delicious as it tastes!

Bohemian Banana

Recipe by Cesar Perez II

Ingredients:

• 1.5 oz Van Gogh Double Espresso Vodka
• .5 oz Giffard's Banane du Bresil liqueur
• 1.5 oz Chameleon Cold Brew Concentrate (New Orleans Style)
• 1 ds Scrappy's Cardamom Bitters
• 5 ds Ms. Betters Bitters Miraculous Foamer

Preparation:

-Add all ingredients to a cocktail shaker set, cap and dry shake for about 5 seconds

-Add ice and shake vigorously until tins begin to frost

-Single strain into Coupe glass and garnish with expressed and manicured lemon peel, banana chip, and stenciled/sprinkled cardamom sugar.

*Garnish prep info

Use a Mandolin to slice bananas into oval shaped coins and use a dehydrator at 125F or until a crispy-chip consistency is achieved. (Bulk grocery stores will also sell quality banana chips for those who don't have access to a dehydrator)

Lemon peel garnish is prepared by peeling a swath of lemon at least 1 inch by 2.5 inches and using pinking shears to manicure the edges into a long rectangle.

-Cut diagonally from one corner of the rectangle to the halfway point of the other side. (creating an angled edge)

-Use pinking shears to cut from the edges of the angled side to about 1 inch from the square side, creating a curtain-like effect.

-place the square-flat side on the foam, cascading over the edge of the glass

-cover the flat surface of the lemon peel with a large banana chip.

use a stencil of your choosing to sprinkle cardamom-sugar dust over the cocktail foam.

*Cardamom sugar is a blend of 66% Cardamom pod powder and 33% granulated sugar

(66g/33g)

Garnish:

Cardamom Sugar dust, Banana Chip, Expressed/Manicured Lemon Peel

Glassware:

Matte-Black Coupe

Cocktail Inspiration:

Inspiration for Bohemian Banana stems from my experiences traveling through Europe/Mexico/Middle East.

This cocktail is a somewhat simple riff on a cocktail popular in Europe and Mexico, The Carajillo. Nearly every country I've visited throughout my adult life has a popular version of spiced coffee so I've created a spiced Carajillo that celebrates the unfamiliar and all the experiences and perspectives learned trough international travel. One sip and hopefully the wanderlust induced by travel restrictions may not seem as daunting. Allow yourself to travel-through-taste with this caffeinated concoction.

Amour Moderne

Recipe by Michelle Salgado

Ingredients:

• 1.5 oz Van Gogh Double Espresso
• 2 oz Chameleon Cold Brew Vanilla Coffee
• Fat .25 oz Licor 43
• .25 oz Marie Brizard Anisette
• 4 Drops Scrappy’s Chocolate bitters

Preparation:

Add all ingredients into tins with cube ice. Shake hard and fast until tins frost over. Strain into an iSi soda siphon; or use preferred carbonating soda siphon. Note: keep cocktail in refrigerator or freezer until ready to carbonate (do not leave it resting in ice as it will further dilute) – the colder the temperature, the better the carbonation. Charge cocktail in siphon and gently pour into Nick and Nora glass. Express lemon peel, manicure into a lightning bolt and affix to rim of glass.

Garnish:

Lemon peel; expressed and manicured (lightning bolt shaped)

Glassware:

Nick and Nora

Cocktail Inspiration:

In my region, the ‘Carajillo’ is the most popular dessert/after-dinner cocktail, and in this variation we use our Van Gogh Double Espresso, which elevates the cocktail with an additional espresso kick, a bright anisette note (a nod to the origins of the cocktail), a slight warmth of chocolate, and finally the addition of a sprightly mouthfeel with the carbonation that marries and completes the cocktail, whilst elevating our spirit. ‘Amour Moderne’ is my post-impressionist attempt of a Carajillo, playing with the natural state of the cocktail and having the added carbonation (or texture), mimicking the texturizing and erratic brushstrokes of Van Gogh’s signature style, and highlighting our Double Espresso expression.

Open Sesame

Recipe by Shannon Manis

Ingredients:

• 2 oz House infused Sesame and cucumber unflavored Van Gogh Vodka *2-3 English cucumbers (depending on size), roughly 1 cup of toasted sesame seeds in cheese cloth bag, with 2 bottles of unflavored Van Gogh Vodka. Let sit for around a week. Taste daily until reaching desired taste.
• 1.5 oz Ginger Liqueur
• .5 oz Simple syrup
• .5 oz lime juice

Preparation:

Rim rocks glass with house mix of toasted sesame seeds and sea salt, fill with ice and set aside.

In shaker tin add ice and combine Sesame and cucumber infused Van Gogh Vodka, ginger liqueur, simple syrup and lime juice. Stir 60 times. Strain into rimmed rocks glass and garnish with cucumber spear

Garnish:

Freshly sliced Cucumber spear

Glassware:

Rocks glass

Cocktail Inspiration:

The inspiration for this cocktail came from a conversation with my manager about a tasting menu we were having. We wanted to it incorporate some of the flavors from the menu into a cocktail that would pair very well with a few of the dishes. After bouncing ideas back and forth we stumbled upon this masterful concoction. When drinking from the glass you get nutty notes from the toasted sesame seeds not only from the rim but from within the cocktail itself. The ginger liqueur paired with the lime juice adds a nice brightness without over powering the main flavor of the sesame. Then once you take a nibble of the cucumber it finishes off the flavor profile bringing all the flavors together much like a meal brings family together.

Open Sesame

Recipe by Leanne Favre

Ingredients:

• 1.5 oz Sesame Oil Fat-Washed Van Gogh Vodka (Unflavored)*
• .5 oz Ki No Bi Japanese Gin
• 1 oz Lustau Vermut Blanco
• 1 small dash Ume Plum Vinegar

Preparation:

- Add all ingredients to a mixing vessel.

- Stir with ice until properly chilled & diluted.

- Strain into a chilled Nick & Nora.

*Sesame Fat-Washed Van Gogh Vodka

1 oz Sesame Oil

750 mL Van Gogh Vodka

- Combine oil & Vodka in a wide-mouthed plastic quart container.

- Allow to infuse at room temperature for an hour, shaking every 20mins.

- Place in the freezer until the oil is completely solidified, about 12 hours or overnight.

- Fine strain through cheesecloth or coffee filter.

Garnish:

Garnish with a trimmed lemon twist.

Glassware:

Nick & Nora

Cocktail Inspiration:

Van Gogh’s beautifully crafted grain vodka is the perfect platform for this luxurious “dirty” martini variation. Open Sesame is a celebration of craftsmanship and culinary flavors from across the globe. The sesame oil fat-wash creates a lush mouthfeel that builds up the Van Gogh Vodka’s sophisticated texture, while also contributing a mildly sweet and nutty flavor. The Japanese Gin adds hints of yuzu and botanicals. The Spanish Vermut elongates the cocktail and offers crisp minerality from its Fino Sherry base. Fino nortriously pairs well with food, and therefore allows this Vermut to work flawlessly with the savory elements of this cocktail. A small dash of ume plum vinegar adds a burst of salinity, a subtle hint of stone fruit and a touch of acidity. Lastly, the oil from the lemon twist binds all the flavors together and adds depth & bright aromatics.

Summer Delight

Recipe by Tracy Soper

Ingredients:

• 1.5oz Van Gogh Blueberry Açaí
• 4.5 oz homemade lemonade
• Fresh fruit
• Splash of club soda
• Fruit infused popsicle

Preparation:

Fill glassware with ice

Add vodka

Lemonade

Fresh fruit

Top with club soda

Add fruit infused popsicle

Garnish:

Fruit infused popsicle

Glassware:

Fish bowl or pint glass

Cocktail Inspiration:

I love to include fresh fruit and fun garnishes when creating a refreshing summer cocktail. The blueberry açaí vodka combined with fresh summer fruit hits the spot!

Yellow Vision

Recipe by Jena Ellenwood

Ingredients:

• 2 oz Thai Basil and Finger Chili infused Van Gogh Vodka
• 1/2 oz Lime Juice
• 1/2 oz Caramelized Pineapple Puree
• 1/4 oz Toasted Coconut Syrup
• Shake and serve up with Thai Basil flowers

Preparation:

Infuse Van Gogh Vodka with 1 bunch Thai Basil and 1 Finger Chili, split in half (wear gloves while handling chili)

Allow to infuse for 24 hours, strain.

Toasted Coconut Syrup: toast 1 cup coconut flakes over low heat until brown, add 1 cup water and 1 cup sugar, bring to boil and then removes from heat. Strain.

Make fresh pineapple puree by roasting 1 pineapple, cut in halfed and skinned, in the oven at 400° for 2 hours, turning every 30 min, allow to cool and blend in food processor.

or use Perfect Puree

Garnish:

Thai Basil Flowers

Glassware:

Nick & Nora

Cocktail Inspiration:

I was inspired by Van Gogh's relationship with his roommate, Paul Gauguin- with whom he lived and painted in Arles. The two of them painted portraits of each other, both prominently utilizing the color yellow- which was also the color of their house. Gauguin would later travel to Tahiti, the flavor combinations of coconut, pineapple, and chili are my nod to those travels.

Double Espresso Martini

Recipe by Hannah Waite

Ingredients:

• 2 shots double espresso vodka
• 1 shot clear creme de cocoa
• I shot baileys

Preparation:

Combine all ingredients in shaker with ice.

Rim glass with chocolate syrup

Pour shaker ingredients in to martini glass

Top with 10 coffee beans

Garnish:

Coffee Beans

Glassware:

Stemless Martini

Cocktail Inspiration:

Double espresso is a fantastic tasting vodka, and it only made sense to combine it with chocolate and make a martini with it.

Stars Make Me Dream

Recipe by Lauren Pellecchia

Ingredients:

• 2 oz Van Gogh Pomegranate Vodka
• .25 oz Orange-Lemon Oleo Saccharum
• .25 oz Ginger Liqueur
• .25 oz Lime Juice
• 3-4 dashes Orange Bitters

Preparation:

In a shaker tin combine all ingredients. Add ice and shake to chill and combine. Strain into a tumbler.

*Orange-Lemon Oleo Saccharum – In a large, flat bottom, non-reactive container combine 75 grams Orange Peel, 25 grams Lemon Peel (peel only, no pith), and 75 grams of sugar. Lightly muddle to release juices. Allow to sit at room temperature 8 hours, stirring/shaking occasionally to encourage sugar to dissolve. Pour entire contents into a shallow pot. Add ½ cup water to original container and stir to pick up any remaining sugar. Add to the pot. Simmer over low-medium heat to dissolve remaining sugar, stirring occasionally, about 10 minutes. Allow to cool 10 minutes. Strain into a sealable container and refrigerate until ready for use.

Garnish:

Fresh, edible, flower- preferably Chrysanthemum

Glassware:

Tumbler

Cocktail Inspiration:

“I know nothing with any certainty but the sight of the stars makes me dream.” –Vincent Van Gogh

As the sun dips below the horizon and the sky turns arresting shades of crimson, carmine, and gold look over your shoulder and you’ll see the shades of night creeping in, greys to blues to purples. And slowly you’ll see the sky come to life again as one by one the stars start to sparkle in the darkened sky.

This cocktail is inspired by the moment, just before the sun fully sets, when the sun and stars both exist, painted across the sky. The Van Gogh Pomegranate Expression is sweetened with an Orange-Lemon Oleo, deepened with Orange Bitters and spiced with a hint of Ginger reflect the last, warming rays of sun before it finally sets for the night.

Peach Blossom

Recipe by Christina Henley

Ingredients:

• 2 ounces Van Gogh Peach vodka
• 2 ounces coconut water
• 2 dashes of orange flower water
• 6-8 kumquat slices

Preparation:

Shake the vodka, coconut water, orange flower water, and kumquat slices vigorously. Strain over fresh ice. We used large format ice with enclosed edible flowers.

Garnish:

yogurt bursting boba, sliced kumquats,

Glassware:

Rocks

Cocktail Inspiration:

Always on the hunt for something refreshing and healthy, I pick out ingredients that I know are good for me too! The coconut water helps with hydration and the dashes of orange flower water bring an amazing flavor that really compliments the peach vodka! Cheers to a very sunny cocktail!

Sunset Cafe

Recipe by Christina Henley

Ingredients:

• 2 ounces Van Gogh Espresso Vodka
• 1 ounce hibiscus tea (simply steep a hibiscus tea bag in hot water and allow to cool)
• 2 ounces macademia nut milk (or any alternative milk such as oat or soy)
• 1/2 teaspoon butterfly pea flower tea powder
• 1 dash rosewater
• 1 dash of lavender bitters

Preparation:

Shake all ingredients and strain into a chilled coupe.

Garnish:

Cocktail art

Glassware:

Coupe

Cocktail Inspiration:

*** Disclaimer!! This is a duplicate submission with a new photo. I loved the drink so much I made it several times more and really loved this look of the presentation more than my prior submission. Please remove my previous submission ***

This is my late in the day sipping drink that reminds me of the luxury of enjoying coffee in the evening while watching the sun set. The foam art atop the drink gives the impression of floating clouds in a beautiful evening sky.

Give Her Flowers.

Recipe by Kyisha Davenport

Ingredients:

• 2oz Van Gogh Unflavored Vodka / .5oz Maison Ferrand Mathilde Peach Liqueur / .5oz jackfruit syrup / .25oz Honeyoe Falls Distillery Cascade Absinthe Rouge / .25oz simple syrup / .25oz 10% citric acid solution / soda

Preparation:

For your jackfruit syrup, you can simply use the syrup from a can of jackfruit in syrup (found in specialty Asian grocery stores, or the Asian food section of most chain grocery stories), or blend a 1:1 simple syrup with equal parts jackfruit (fresh or frozen but thawed) and strain for optimal clarity.

For a 10% citric acid solution, dissolve 10 grams of citric acid powder into 100 grams of water. You'll need a small scale to correctly measure out your ingredients. Citric acid powder can be purchased at a natural foods and goods store, a hardware store, or any place that sells canning supplies. Shop small whenever possible (its almost always possible)!

I used a standard simple syrup recipe of one part cane sugar to one part hot water.

To select your garnishes, note that you can use edible flowers or non edible flowers (just make sure your guest knows!), but I prefer a mix of edible flowers, as the mint, lavender, and mild pepper enhance the aromas of the cocktail, as well as refresh the palate when you pair Give Her Flowers with food.

To Give Her Flowers, chill your glassware first. You’ll want to set a glass aside at least 30 minutes ahead of time in a fridge, or a good 10 minutes in a freezer. I find chilling this glass with ice is not as effective!

Build all of your ingredients except soda in a cocktail shaker. Fill your shaker with ice and shake well for about 15 seconds.

Strain your cocktail into the chilled glass. Splash with 2oz of soda.

Using tongs as necessary, arrange your edible herb flower garnishes in your glass, starting with loose petals and leaves, and building up to longer stems and fuller flowers. Rest two wheat straws in your glass and serve.

Garnish:

Herbal flower mix of your choice - I primarily use mint, lavender, and red basil.

Glassware:

Libbey Master's Reserve 10.75oz Carafe, or similar sized carafe or glass with a narrow neck.

Cocktail Inspiration:

Give Her Flowers is my small, but living tribute to Black women, especially Black trans women. I was drawn to create this cocktail in memorializing a woman named Rita Hester. Rita moved to Boston in the early 90's, spending her time in the neighborhood of Allston, known at the time for its punk rock scene. She lived her life freely, in full defiance of the fear and expectations imposed on Black women and trans women at that time, and till this day. Rita Hester was murdered in her home after leaving a local bar in November of 1998, just two days before her 35th birthday. Her unsolved murder birthed the Transgender Day of Remembrance, and further ignited the movement for LGBTQ justice.

When I think of Rita, having spent time in those same bars she used to frequent, on those same avenues she strutted down - tall, glamorous, and full of life - I feel the urgency of how important it is to protect each other, and prioritize the safety of Black women who have historically and continually lived life and created the culture we enjoy in spite of our last breaths being stolen from us by hatred. This cocktail is a celebration, a cry, and a call to action - Give Her Flowers while she is still here.

Thank you.

Dedicated to Rita Hester

11.30.1963 - 11.28.1998

The Watermelon Number

Recipe by Amanda Waskiewicz

Ingredients:

• 3 oz Van Gogh vodka
• 3 oz watermelon purée mixture
• Splash soda

Preparation:

Pour Van Gogh vodka in a shaker over ice

Purée watermelon

Muddle lime, cucumber & a small piece of mint

Pour watermelon purée & muddled mixture into shaker

Shake well

Pour into a pint glass

Add a splash of soda

Garnish:

Lime & or cucumber

Glassware:

Pint glass

Cocktail Inspiration:

We wanted a unique refreshing summer drink that was different than what everyone serves.

No one uses watermelon purée so we thought of other refreshing ingredients that would be refreshing. We liked the Idea lime & cucumber & thought added a touch of mint would be unexpected.

The Dude

Recipe by Claire Trindle

Ingredients:

• 1.5oz Vangogh Double Espresso Vodka
• 1.5oz Bailey's Almande Liqueur
• 1.5oz Non-dairy milk (oatmilk recommended)
• Chocolate

Preparation:

Mix all liquid ingredients and pour over ice in rocks glass. Grate chocolate on top and enjoy.

Garnish:

Grated chocolate

Glassware:

Rocks glass

Cocktail Inspiration:

After watching Big Lewbowski, I was inspired to make a dairy-free friendly version. By omitting the kahlua and using VanGogh's Double Espresso blend vodka, the characteristics of the classic cocktail are not lost.

Blue Star 75

Recipe by Robert Hanks

Ingredients:

• 1.5oz Van Gogh Açaí-Blueberry Vodka
• .75oz fresh lemon juice
• 1 teaspoon simple syrup
• Top with brut Sparkling wine

Preparation:

Combine Van Gogh Açaí-Blueberry Vodka, fresh lemon juice, and simple syrup into a shaker; give it two quick shakes with ice and strain into a champagne flute, and top with Motu Viget sparkling wine. Cut as artful of a lemon peel as you’d like for a garnish, and enjoy!

Garnish:

Lemon Peel

Glassware:

Champagne Flute

Cocktail Inspiration:

There are not many warm months in michigan, and one of my favorite drives is along Blue Star Highway. This cocktail reminds me of the the same tone of the sky on those rare summer days.

Bitter Sweet Moments

Recipe by Nadine Medina

Ingredients:

• 1.5 oz Dutch caramel Van Gogh vodka macerated with real vanilla beans split
• .5 oz Aperol
• 3 Oz Toasted Coconut Almond milk
• .12 Chocolate mint leaf simple syrup
• 2 egg whites
• Garnish: Sweet Potato leaf with long stem

Preparation:

Split 2 vanilla beans and drop them into vodka bottle, let sit over night and rotate for flavor infusion.

Make simple syrup 1:1 ratio sugar and water and drop 10 chocolate mint leaves into syrup overnight chilled.

Shake measure and shake vodka, Aperol, milk and simple syrup in shaker for 10 seconds, strain into other half of tin, remove ice and add egg whites to dry shake until frothy.

Pour over ice gently tapping glass for foam to rise and aerate bubbles.

Garnish with Sweet potato leaf rising well above the foam.

Garnish:

Sweet Potatoe leaf with stem

Glassware:

Rocks glass

Cocktail Inspiration:

My inspiration is the Pandamic we are going through. There are bitter sweet moments during this time. Working so much we don’t get to see our family, so during this time we get that quality time together, but the bitter part is the way we are living and people are dying.

The drink represents the moments by the smooth appearance and beautiful color with a sweet Vanilla caramel starter, moving into a bitter enhancement and finishing with a slight Chocolate mint essence. The egg white satins to the mouth feel feel associated with the bitterness of the Aperol and the feeling that life will eventually smooth out.

The garnish represents the cloud that’s holding our lives back.

CBDelicious Fizz

Recipe by Kevin Rakovitis

Ingredients:

• 1.5 ounce Van Gogh Original vodka
• 1 ounce Campari
• 2 ounces sparkling wine
• 2 ounces CBD-infused citrus soda

Preparation:

Add all ingredients into a wine glass over ice and stir.

Garnish:

grapefruit slice

Glassware:

Wine Glass

Cocktail Inspiration:

I took a traditional cocktail and put a slightly bitter twist on it. Classic cocktails like the Aperol Spritz are making a comeback. So I began substituting Campari for aperol and decided to include, every bartenders newest friend, CBD-Infused Citrus Soda. The bitter Campari is balanced with the sweet CBD soda.

Van Gogh Tiramisu Martini

Recipe by Derek Palmer

Ingredients:

• 1.5 oz Double Espresso Van Gogh Vodka
• 1 oz Tiramisu liqueur
• .5 oz Godiva Chocolate Liqueur
• .5 oz Grind Espresso liqueur
• .5 oz Espresso
• .25 oz Limoncello

Preparation:

Combine ingredients in tin. Shake vigorously

Garnish with Lady finger and thin Lemon Twist

Garnish:

Lady finger and thin lemon twist on rim

Glassware:

Martini Glass

Cocktail Inspiration:

I was challenged by the Executive Chef of the Gordon Ramsay Group to come up with a dessert cocktail in five minutes. My favorite dessert is Tiramisu..All I had to do was make it drinkable. I think the Godiva chocolate liqueur lends a velvety texture that reminds me of a great Tiramisu and the splash of Limoncello is the perfect finishing note.

Strawberry Fields

Recipe by Jack Heyman

Ingredients:

• 1.5 oz Van Gogh 80 proof
• .75 oz Lime
• .75 Strawberry Szechuan and clove shrub
• 5 Absinthe
• 5 dashes Bittermens Hellfire Bitters

Preparation:

Strawberry Szechuan and Clove Shrub:

2 cups strawberries

2 cups apple cider vinegar

1.5 cups sugar

.5 cup dried cloves

.5 cup Szechuan peppercorns

Directions: Blend strawberries and apple cider together, then strain out solids. Add Szechuan peppercorns and cloves to liquid and let sit overnight (or put over low heat for 30 minutes). Strain out solids again, then add the sugar. Finished product: a tangy simple syrup with a fruity blaze on the tongue.

Garnish:

Strawberry cross section with cloves around the edges, set on rim of glass

Glassware:

Rocks Glass

Cocktail Inspiration:

Creating a new shrub recipe to showcase using the clean Van Gogh 80 proof vodka as a foundation. I wanted a fruity, spicy beverage that might be a little offensive to the less discerning palate, but carries well the clove and Szechuan characteristics.

Gourmet's Chocolate Martini

Recipe by Jessica Davis

Ingredients:

• Chocolate Martini
• 1 1/2 oz. Van Gogh Vanilla Vodka
• 1 oz, Van Gogh Chocolate Vodka
• 1/2 oz. Creme de Cocoa
• 3/4 oz. Half & Half Cream
• Chocolate Power
• Hersey;s Chocolate Syrup
• Hershey;s Chocolate Kiss ( Shaved & Whole)

Preparation:

Chocolate Martini

1 1/2 oz. Van Gogh Vanilla Vodka

1 oz, Van Gogh Chocolate Vodka

1/2 oz. Creme de Cocoa

3/4 oz. Half & Half Cream

Add Ice and Shake well, Strain into Martini Glass

Garnished with Chocolate Shavings & a Hersey's Kiss on the bottom of glass as the finishing touch.

Garnish:

Garnished with Chocolate Shavings & a Hersey's Kiss on the bottom of glass as the finishing touch.

Glassware:

5 3/4 oz. Martini Glass

Cocktail Inspiration:

This Our Catonsville Gourmet Chocolate Martini.

A very popular combination of Van Gogh Vanilla & Chocolate Vodkas that satisfies

the craving for a "Great Dessert Martini"

It was created by the experienced owner/operator of the Catonsville Gourmet with the Passion of Our lead Bartender!

A Proud Sipper

Recipe by Devon Matthews

Ingredients:

• 1 oz Van Gogh Açaí Vodka
• .5 Raspberry Cinnamon Simple Syrup
• .75 Lemon Juice
• .75 OFTD Overproof Rum

Preparation:

Carefully layer each ingredient in order using a spoon into a fancy glass.

Raspberry cinnamon simple: blend equal parts raspberries and water, strain out solids, add 1 part sugar and cinnamon sticks to taste.

Garnish:

Fire

Glassware:

Fancy cordial glass

Cocktail Inspiration:

I was playing with a Pousse Cafe recipe, and wanted to show off a pretty, flaming beverage at the bar. It’s a cocktail for everyone!

Gogh Gogh Magictrick

Recipe by Gloria Otley

Ingredients:

• 1 1/2 oz Van Gogh (unflavored)
• 1/2 oz plain yogurt ( whole milk, not Greek)
• 3/4 oz popcorn orgeat
• 1 oz blueberry juice

Preparation:

For the cocktail

Combine vodka, orgeat, and yogurt, stir vigorously and strain over ice. Using a small squeeze bottle or pipette, trickle the blueberry juice down the sides of the glass in 2-3 spots. Gently flick the ice with a cocktail skewer to marble the juice.

Popcorn Orgeat

2 c popcorn (about 2 tbls kernels)

1 c water

1 c sugar

1/2 tsp salt

Scrappy's Cardamom bitters

Combine the sugar, water, and salt over high heat until dissolved. Pour over popcorn and let cool at room temp. Blend mixture on high for 30-45 seconds (the popcorn should look like fine gravel) and strain. Finish with 5-6 drops of cardamom bitters.

Garnish:

Blueberries

Glassware:

Rocks

Cocktail Inspiration:

This is my take on Saturday morning cartoons. My family makes blueberry-corn muffins as the go-to breakfast baked good. And my favorite yogurt was Trix, with it's signature duo-colored swirl

Gonna find my baby, gonna hold her tighy

Recipe by Makeda Gebre

Ingredients:

• 2 oz Van Gogh Dutch Chocolate Vodka
• .75 oz Mr. Black Cold Bree Coffee Liqueur
• .75 Pineau Park, Pineau Des Charentes

Preparation:

Add all ingredients into a mixing glass and stir

Garnish:

Three Luxardo Maraschino Cherries on a pick, sprinkled with Pink Himalayan Sea Salt

Glassware:

Nick and Nora

Cocktail Inspiration:

I wanted to created a cocktail that wouldn’t be overly sweet that could complement the delightful chocolate notes that Van Gogh offers. “Gonna find my baby, gonna hold her tight” offers just that with an awakening boost of espresso notes-truly a Manhattan vibe that could be enjoyed anytime of the day.

“Still Life with a Flip”

Recipe by Jorge Vallejo

Ingredients:

• 2oz Van Gogh Double Espresso
• 1oz Amaro Montenegro
• .75oz Earl Grey tea Syrup*
• 1oz heavy cream
• 1 whole egg

Preparation:

Add all ingredients in a shaker tin, dry shake for 20 seconds, add fresh ice to shaker and shake vigorously for 20 seconds, double strain into your glassware ( no ice inside your glass), Garnish with and edible orchid, spray a fine mist of absinthe in top of the drink and serve.

*Earl Grey tea syrup*

1 cup of Agave nectar

1 cup of water

One bag of earl grey tea ( or 4grams)

Garnish:

Absinthe mist and Edible orchid

Glassware:

7oz highball glass

Cocktail Inspiration:

I want to honor Vincent Van Gogh “Still Life” painting style with this drink, hence the name.

I decided to make this a drink based on the “flip cocktail family” by incorporating two beverages/flavors Van Gogh was a fan of. It’s known that Van Gogh was a coffee drinker , which is why I decided to use the double espresso expression and he also loved his absinthe which I am using as part of the garnish.

The texture of the drink is creamy and sweet, with a balanced bitterness from both the Van Gogh double espresso vodka and the Amaro. The earl grey complements the cream and coffee flavors, the absinthe aromas adds complexity to the nose and palate making this a great after dinner cocktail.

The Yellow House

Recipe by Jen LaForge

Ingredients:

• "The Yellow House"
• 1.5 oz Van Gogh Vodka (unflavored)
• 1 oz Yuzu Pink Peppercorn Cordial*
• 1 oz Grapefruit juice
• .5 oz Lemon juice
• 1 oz tonic
• Ice: Hand-cut collins cube or stacked cocktail ice cubes

Preparation:

Cocktail Method:

Build ingredients in mixing tin (excluding tonic). Add ice and shake for 10-12 seconds. Double strain into a black lava salt half-rimmed Collins glass. Top with tonic. Add ice (preferably large ice spear; can use stacked cocktail ice cubes). Garnish with grapefruit oils and clipped grapefruit swath.

*Yuzu Pink Peppercorn Cordial*

Ingredients:

500 g yuzu juice

500 g white sugar

15 g pink peppercorns

2 ea. kaffir lime leaves

Directions:

By weight, combine 500 grams of yuzu juice (found at Asian markets or Amazon.com) with 500 grams of white sugar. Stir until sugar is fully integrated and dissolved. Add 15 grams of pink peppercorns by weight to mixture. Add 2 kaffir lime leaves. Blitz with an immersion blender for 1 minute. Fine strain syrup to remove kaffir lime leaves and pink peppercorns. Store in a sealed container, refrigerate. Lasts up to 2 weeks.

Garnish:

Grapefruit oils, artfully trimmed grapefruit swath clipped to rim of glass, black lava salt half rim.

Glassware:

Collins glass

Cocktail Inspiration:

I was inspired by Van Gogh's life and career between 1886 and 1888, when he began to find great influence by and adoration for collecting Japanese print. It was at this point in his career that he began imparting a more two-dimensional style within his own works. In 1888 Van Gogh moved to Arles in the South of France where he rented some rooms in The Yellow House (the subject and name of one of his paintings) hoping to find a gathering of like-minded artists to influence and motivate each other. Van Gogh's hopes for such a meeting of the artistic minds was a dream at best, particularly with his short lived roommate Gauguin with whom he had many disagreements and difficulties. It was at this point in his life that Van Gogh was beginning to demonstrate signs of mental illness, eventually even losing his passion and inspiration he so vehemently had drawn from Japanese artwork.

I love the flavors of yuzu and pink peppercorn together. An effervescent highball, this cocktail is bright, refreshing, and a bit savory with the subtle smokey earthiness of the black lava salt rim. I wanted to combine a citrus of Japanese influence-the Yuzu-with an aesthetic prevalent in Van Gogh's works: the color yellow.

Almond Blossom

Recipe by David Perez

Ingredients:

• 1.5oz Van Gogh Vodka (Unflavored)
• 1oz Lemon Juice
• 1/2oz Almond Reduction (Orgeat)
• 1/4oz Yellow Chartreuse
• 1/4oz Manzanilla Sherry
• 1 Drop Orange Blossom Water

Preparation:

Shake all ingredients except for the Orange Blossom. Double strain into a Coupe. Drop Orange Blossom Water on top of the cocktail for aromatics. Garnish with a Lemon Peel skewered with a "Van Gogh" swirl.

Garnish:

Lemon Peel "Van Gogh" Swirl

Glassware:

Coupe

Cocktail Inspiration:

Of the thousands of paintings Van Gogh created, "Almond Blossom" is an infamous one, and for good reason. Its perfected simplicity transcends time and trend. I wanted to make a cocktail that was transcendent as well while also accentuating the flavors from the paintings namesake (Almond Blossom). Nutty, floral, refreshing, and flavorful, this one does it all. Hope you enjoy! Cheers!

Watermelon Suissesse

Recipe by Gloria Otley

Ingredients:

• 1 1/2 oz Van Gogh unflavored
• 1 1/2 oz watermelon shrub
• 1/4 oz absinthe
• 1/2 oz heavy cream
• 1 large egg white
• Peychaud bitters

Preparation:

For the drink

Combine all ingredients besides the bitters in a shaker. Double shake and strain into a chilled coupe. Once the foam has settled at the top, dash bitters in a decorative pattern.

Watermelon shrub

8 oz watermelon

2 1/2 oz sugar

2 1/2 oz rice vinegar

1/4 tsp salt

3 juniper berries (can substitute any peppercorn)

Blend all the ingredients except the juniper berries, strain. Store in a glass jar with the juniper berries in the refrigerator for at least 2 days and up to a week. Strain the berries out.

Garnish:

Mint

Glassware:

Coupe

Cocktail Inspiration:

I wanted to combine my two favorite brunch cocktails to drink; the Ramos gin fizz and suissesse, but make them less of a pain to make. Watermelon is my go-to pairing with absinthe but, absinthe cocktails can become overwhelming very easily. So this brings the fruit and vegetal notes of those two with a light and velvety base.

Swimming Pool

Recipe by Trish Rossiene

Ingredients:

• 1.5 oz. Van Gogh Vodka
• 0.5 oz Giffard Blue Curacao
• 0.5 oz Velvet Falernum
• 0.75 oz Fresh Squeezed Lime Juice
• 0.75 oz Pacific Foods Barista Series Coconut Milk*
• 2 drops McCORMICK Buco Pandan Flavor Extract**
• *Any brand coconut milk will do, I chose this for the texture
• **This is available in the spice aisle of the supermarket. A Southeast Asian flavor for desserts it has coconut (Buko) and screwpine (Pandan).

Preparation:

Combine all ingredients in a shaker tin with ice and shake. Strain with a hawthorne strainer into a Nic and Nora Glass. Garnish with your favorite summer icon! Here we chose a mini rubber duck to make a splash!

Garnish:

Mini Rubber Duck. Can also be a Mini Beach Ball, Flamingo, etc.

Glassware:

Etched Nic and Nora Glass