How The Competition Works
Bartenders will submit a cocktail recipe using at least 1.5oz of the following Van Gogh Vodka flavors:
- Double Espresso
- Dutch Caramel
- Dutch Chocolate
- Cool Peach
Need Help Finding a Bottle of Van Gogh Vodka?
Each week, for six (6) weeks, two (2) professional bartender entries will be randomly selected to win a Bar Tool Kit & Van Gogh Dessert Sampler (50ml of Dutch Chocolate, Dutch Caramel, Double Espresso, and 80 proof unflavored).
After the first six (6) weeks of the competition are over, three (3) professional and three (3) home bartenders will be selected to compete in the virtual finals, streamed live on Facebook.
The winner of the home bartender contest will receive a grand prize of $1,500.
The winner of the professional bartender contest will receive a grand prize of $2,500 alongside a $1,000 donation to a charity of their choice.
PROFESSIONAL BARTENDER 1ST PLACE:
$2,500 and $1,000 to the charity of choice.
HOME BARTENDER 1ST PLACE:
8/1/2020 - 9/15/2020
PROFESSIONAL BARTENDER JUDGES:
Jeff Greif, CHILLED Media
Jonathan Pogash, The Cocktail Guru
HOME BARTENDER JUDGE:
Frank Russen, Principle Gallery, Charleston, SC
As the winner of our 2019 International Artist Day Art of the Cocktail Competition, J.A. has been named Van Gogh Vodka’s second BARtist in Residence.
In addition to a $2,500 grand prize, $1,000 was donated to The UnLonely Project by The Foundation for Art & Healing in J.A.'s name.
THE SADNESS WILL NOT LAST FOREVER
- 1.25 oz. Van Gogh Vodka
- 0.25 oz housemade bitter honey syrup*
- 2 pipettes housemade La Salle’s Banana-nut Armagnac bitters*
- 0.75 oz Trash Tiki lemon stock*
- 1 barspoon Montenegro Amaro Italiano
- 0.75 oz Giffard Banane du Bresil
- Methode: Shake; double strain
- Glass: La Rochere Honeybee-etched Picon
- Ice: Clarified ice sphere
- Garnish: Peel-on red banana wheel French-tipped in ground Chaga mushroom with a grip of fresh Dorset Heath blossom
Enter The Art of the Cocktail Contest by submitting your original cocktail recipe along with an image and your inspiration. Bartenders are encouraged to post their cocktails and videos of them being created on Instagram using the hastags #vgcocktailart #goghcreate
Make sure to take a look at our contest rules before entering!
Competition Closed, Thanks for Entering!
Professional Bartender Entries
Recipe by Claire Trindle
- 1.5oz VanGogh Vodka Double Espresso
- 1oz Espresso
- 1oz Mezcal
- .5oz Bailey's Almande Liqueur
- 1 teaspoon Something Sweet Spice Blend
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.
Something Sweet spice blend rim
Coupe, Martini, or Cocktail Glass
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.
Recipe by Jonathan Stanyard
- 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
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.
Lime Wheels + Fresh Mint
Spanish Gin & Tonic Glass / Large Red Wine Glass
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.
Recipe by Emily Nydam
- 1.5L Van Gogh Double Espresso. 128oz vanilla almond milk. 1L rich simple syrup. 1L rich demerara syrup. Garnish of Nescafe instant espresso
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.
barspoon of Nescafe on top and swirled.
currently served in a branded, disposable paper cup (corona takes the pretty out of so much)
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.
Recipe by Shawn Lim
- 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
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.
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.
Recipe by TRINH HUY-PHILIP
- 1.5 oz. VanGogh Vodka Dutch Caramel
- 0.75 oz. Swedish Punsch
- 0.75 oz. Fresh squeezed Lemon juice
- 0.75 oz. Saigon syrup*
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.
Sprig of mints and dehydrated lemon wheel.
Copper mule cup
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.
Recipe by Raven Gilbert
- 2 Oz Van Gogh Vodka
- 2.Oz Housemade Rhubarb Syrup
- 1 sprig fresh Thyme
- 1 Oz Green Tea Sparkling Water
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.
Aperol Coated Rock Candy Swizzle Stick
Pink Fosteria Tulep Glass
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
- 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
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.
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.
Mint Flowers Crown
Ball-footed Pilsner Glass
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
- 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)
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.
Mango Habanero BBQ Sauce
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.
Recipe by Jennifer Ruzbasan
- 1.50 Van Gogh vodka
- .50 elderflower liqueur
- .75 homemade goosberry simple syrup
- .75 fresh lemon juice
- 1 dash Owl & Whale blueberry phosphate
method: shake with ice, double strain
dehydrated lemon wheel
chilled Old Knickerbocker Bar "Top Hat" cocktail glass
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.
Recipe by Shawn Lim
- 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
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.
Great things are done by a series of small things brought together.
-Vincent Van Gogh
A patio vibe
Recipe by John Neely
- 1oz Basil-cherry simple
- 3:4oz Lemon oleo
- 2oz Vodka
- Top with Soda
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.
Mint and edible flowers
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.
Recipe by Celeste Dittamo
- Cocktail Name: “ROCKET WOMAN”
- 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 ————
- 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.
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.
Dehydrated Lemon wheel
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.
Recipe by Sergi Fernandez
- 1.5 oz Van Gogh Vodka
- 0.5 Green Charteuse
- 0.5 fresh lime juice
- .25 simple syrup
- .75 Aquafina
- Ginger beer
Muddle 3 cucumber slices
On a mixing tin add all ingredients
Reverse dry shake and strain on a chilled coupe glass
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
- -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
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.
A lightly charred maple or shiso lea . Spritz of Dutch Caramel Vodka and Buckwheat schochu mixture .
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
- 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
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.
Rambutan Hull filled with Caviar & Sour Cream
Fosteria Pink Glass
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
- 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
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.
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
- 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
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.
Cocktail Coupe / Sour Glass
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
- 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)
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.
- 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.
Fresh Lemon Peel
Nick & Nora / Cocktail Coupe
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.
Recipe by Seth Falvo
- 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.
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.
Cinnamon-Charred Pineapple Wedge
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
- 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
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
*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.
Highball glass or goblet
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
- 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
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.
Skewer thin cut rolled peach wheels, and drape with lemon zest ribbons. Top with a small fresh mint cluster.
10 .oz Martini Glass
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.
Recipe by Fabio Steven Gonzalez
- 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
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.
Double rocks glass
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.
Recipe by Manami York
- 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
*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.
cherry tomato, lemon twist, chive oil
Nick & Nora
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.
Recipe by Rory Loughnane
- 1.5 oz Van Gogh Melon
- 1.5 oz Capsolado Moscato
- 2.5 oz Whitehaven Sauv Blanc
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.
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
- 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
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.
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
- 1.5 oz Van Gogh pineapple vodka
- 1 oz fresh lemon juice
- .75 oz Demerara syrup
- 1 oz coconut water absenth
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
Mint and coconut flakes
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.
A Walk in the Park
Recipe by David Leon
- 1.5 oz Van Gogh Vodka
- .5 oz Yellow Chartreuse
- .5 oz Matcha Lavender Syrup
- .75 oz Lemon Juice
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.
Nick & Nora Coupe Glass
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
- 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
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.
Fresh Cinnamon and Nutmeg
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.
Recipe by Zev Glesta
- 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*
- Build in a highball over ice, stir to incorporate and Garnish.
Nasturtium infused Van Gogh Vodka*
1 cup of nasturtium flowers
1 cup of Van Gogh Vodka
Infuse for 24 hours in a sealed container.
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.
Cherry tomatoes, purple hyacinth bean, chili, nasturtium flowers.
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
- 1.5oz Van Gogh pomegranate vodka
- .5oz pomegranate juice
- .75oz lemon juice
- .75oz toasted coconut syrup
- 1 egg white
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.
toasted coconut flakes
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
- 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
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.
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.
Recipe by Daniella Keenan
- 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
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.
Whipped cream and cinnamon
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.
Recipe by Jessi Pollak
- 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)
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.
Fresh grated nutmeg
"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
- 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)
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
4 oz Brown Sugar
4 oz Water
1 Cinnamon Stick
1 pinch of salt
3 dashes Angostura Bitters (preservative)
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
Chilled Nick and Nora Glass
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.
Recipe by April Tavernaro
- 2oz Van Gogh Dutch Chocolate
- 1oz Guinness reduction
- .5oz Heavy Cream
- .5 oz Rea’l coconut cream
- .5oz Oat milk
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.
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A Spy is Born
Recipe by Jessi Pollak
- 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
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.
Lemon peel, expressed and discarded
Chimney Glass or Flute
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.
Recipe by Jaymo Oakley
- Van Gogh Unflavored Vodka
- Lemon Citrus Shrub
- Elderflower Tonic
- Hibiscus Infused Ice Cube
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.
Highball Collins Glass. I use etched crystal for visual esthetics.
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.
Recipe by Chris Allen
- 2oz - Van Gogh Vodka
- .5oz - Lemon Juice
- 1oz - House made Lychee Syrup
- 1 Egg White
- (Peychaud Bitter Garnish)
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.
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!
Recipe by Chompon Boonnak
- 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
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
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.
Recipe by Derek Ott
- 2oz Van Gogh Vodka
- .75oz Lemon Juice
- .75oz Vanilla Bean Simple Syrup
- Cotton Candy Infused Half & Half
- Egg White
- Tonic Soda
Vanilla Bean Simple Syrup:
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.
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!
Cotton Candy Crunch Cereal
Stemless Flute Glass
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
- 2 oz Van Gogh unflavored vodka
- 1 oz Midori
- 1/2 oz fresh squeezed lime juice
- 1/2 oz simple syrup
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.
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.
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
- 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
-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
Molasses bitters, basil, dried fig, and pomegranate seeds
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
- 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
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
Chocolate syrup, coffee beans
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
- 1 1/2 oz Van Gogh Dutch Caramel
- 2 oz Apple Cider
- 1/2 oz Lime Juice
- Finish with Goslings Ginger Beer
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!
FALL! Give me everything Apple, cinnamon, caramel!
Recipe by Christina Henley
- 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).
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.
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.