How The Competition Works
Bartenders will submit a cocktail recipe using at least 1.5oz of the following Van Gogh Vodka flavors:
- Unflavored
- Espresso
- Double Espresso
- Dutch Caramel
- Dutch Chocolate
- Acai-Blueberry
- Pomegranate
- Cool Peach
- Pineapple
Need Help Finding a Bottle of Van Gogh Vodka?
Weekly Prizes
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).
GRAND FINALS
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.
Competition Info
PROFESSIONAL BARTENDER 1ST PLACE:
$2,500 and $1,000 to the charity of choice.
HOME BARTENDER 1ST PLACE:
$1,500
WEEKLY CONTEST:
8/1/2020 - 9/15/2020
GRAND FINALS:
10/25/2020
PROFESSIONAL BARTENDER JUDGES:
Jeff Greif, CHILLED Media
Jonathan Pogash, The Cocktail Guru
HOME BARTENDER JUDGE:
Frank Russen, Principle Gallery, Charleston, SC
THE SADNESS WILL NOT LAST FOREVER
Ingredients
- 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
Preparation
- 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
Registration
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
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
---------------------------------------------
*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:
“? ????? ????? ???? ??? ????? ?? ???? ????? ??? ???? ?????? ??????? ???? ??? ???“. ??????? ??? ????
???????? ?? ??? ????’?, 1888 “???? ??????? ?? ?????“.
~? ?????? ?? ?????? ?? ????? ?????? ???????? ?? ????? ????? ? ?????? ??????? ???? ?? ? ???ℎ? ??? ?? ?ℎ? ???? ???ℎ ???????. ???????? ???? ???????? ?? ???? ???ℎ?? ??????? ?? ?ℎ? ???, ???????? ????????????? ???ℎ ??? ??? ??? ???????. ??????!
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
Cocktail Inspiration:
My inspiration for this cocktail was the 2016 sculpture by Elmgreen & Dragset, rendering of "Van Gogh’s Ear" which was the shape of the namesake's ear but a composed of a vertical swimming pool. It was in the famous Rockefeller Center in NYC and has awesome colors of white and aqua blue against the backdrop of grey and brown skyscrapers.
Via artnet: "...the mischievous Scandinavian duo Elmgreen and Dragset were commissioned by the Public Art Fund to install a 1950s-style swimming pool at the Rockefeller Center in New York. However, in keeping with the signature tongue-in-cheek style of the the pair, you can’t actually swim in it. Van Gogh’s Ear is instead positioned upright, becoming a Dada-esque sculpture that disrupts our expectations of the pool as a horizontal and accessible structure."
I wanted to capture the vibe of this work because it connects to Van Gogh vodka and I thought it was a really thought-provoking piece. I work at a bar with a rooftop pool with 360 skyline views of all the buildings in NYC and the clash of these things and colors is always beautiful to me. I thought it would be interesting to get these colors and tropical feelings in a cocktail.
Boku Pandan is a South East Asian flavoring with a bright green color and savory-sweet notes. It adds complexity to the cocktail while the coconut milk adds that amazing texture and tropical tone. Velvet Falernum is a lime cordial liqueur spiced with winter spices and is used in a lot of tiki drinks so I thought that the original Van Gogh Vodka would be a really good base spirit to highlight all of these fun flavors. Van Gogh Vodka is delicious and I'm always a fan of using it in cocktails =)
Iced Cinnamon Mocha
Recipe by Hiram Avila Hernandez
Ingredients:
- 1 oz. Van Gogh Dutch Chocolate Vodka
- 1 oz. Van Gogh Espresso Vodka
- 3 oz. Premium Puerto Rican Coffee
- 2 oz. French Vanilla Creamer
- 1 Apple Wheel
- 0.5 oz. Heavy Whipping Cream
Preparation:
Chill glassware, remove ice, add French vanilla creamer, place the apple wheel on top of the creamer. In an iced shaker add both Chocolate Vodka and Espresso Vodka and add brewed coffee to shaker. Shake for 15 seconds, strain shaker onto the the glass, add few new ice cubes into glass, add the heavy whipped cream on top of the coffee, at last add garnish.
Garnish:
Cinnamon Sticks
Glassware:
Pilsner Glass
Cocktail Inspiration:
The inspiration for this drink, being in my house with my family quarantined together was to create a gourmet coffee with the Van Gogh Vodka flavor. The creation of a premium coffee with a good balance of flavor combination of bitter and sweet, that at the end of the drink you can enjoy a delectable surprise of an apple. From Vincent Van Gogh paintings, my inspiration was to create a drink which conveyed the art of the different layers of shades not combining to create a drink that divides the liquid colors separately.
Summer meets Fall-tini
Recipe by Devin Brackens
Ingredients:
- 1.25oz VAN GOGH Dutch Chocolate vodka
- 3/4oz of Triple Sec
- 2oz organic moscato wine
- Cinnamon garnish
- Dehydrated orange garnish
Preparation:
Rim martini glass with Cinnamon
Mix Vangogh vodka and Triple Sec in a shaker
Drain into martini glass
Add moscato
Top with dehydrated orange and sprinkle cinnamon on top of orange also
Garnish:
Dehydrated orange and cinamon
Glassware:
Martini glass
Cocktail Inspiration:
What is inspired this drink is not a certain season but the transition between the two. Two bold flavors that define the change in weather. Chocolate and citrus. Refreshing and also mouthwatering
One’s coffee
Recipe by Kevin Hoagland
Ingredients:
- 2.0oz Van Gogh double Espresso
- 2.0oz hazelnut milk
- .5oz maple syrup
- 1 table spoon instant coffee
- 1.oz tonic water
- Sweetened Coconut flake garnish
Preparation:
Add: Van Gogh double espresso, hazelnut milk, maple, and instant coffee into a blender with a couple ice cube and blend. Be sure not to add more than 2-3 cubes because we just want to break down the instant coffee and blend the ingredients, not create a slushy. Then add fresh ice to flute and or wine glass then pour in all ingredients from blender and top with tonic water then add a sprinkle of sweetened coconut flakes
Garnish:
Sweetened coconut flakes
Glassware:
Flute
Cocktail Inspiration:
I created this cocktail because I wanted to play to the nuttiness and the sweetness of van Gogh double espresso vodka I thought the hazelnut and coconut helped bring out some really good flavors and The tonic gives it a lighter and sweeter essence I believe that the sweet and the bitter is perfectly balanced in this cocktail. I also wanted to a build a cocktail that show my appreciation for Van Gogh vodka So I took the idea of a espresso martini and tailored it to make it specific for Van Gogh double espresso. I hope you enjoy!
Chocolate Delight
Recipe by Jason Sapp
Ingredients:
- 2 ounces Van Gogh Dutch Chocolate
- 2 ounces Vanilla vodka
- 2 ounces half and half
- spoonful of Hersey's chocolate syrup
- One Giant size marshmallow
- I Ghiradelli chocolate square
Preparation:
Add :
2 ounces Van Gogh Dutch Chocolate
2 ounces Vanilla vodka
2 ounces half and half
spoonful of Hersey's chocolate syrup
to a shaker with ice and shake vigorously. You want to mix it thoroughly so that the Hersey's chocolate syrup and half and half form a chocolate milk type combination.
Next take a giant size marshmallow and cut a thin slit in the middle of one side. Next take the marshmallow and wedge it securely in the bottom of a martini glass. The stickiness of the marshmallow and the tapering of the sides of the martini glass should hold it firmly in place. Make sure the slit that you cut is facing upwards.
With Hersey's syrup, swirl and coat the inside rim of the martini glass at the top only. The idea is that the chocolate syrup with slowly float away from the rim towards the marshmallow "island" in the center.
Take a Ghiradelli chocolate square and insert it into the slit you cut in the marshmallow to hold it in place.
Next pour the shaker contents into the martini glass. Make sure you don't pour it directly onto the marshmallow. You want the whiteness of the marshmallow to stand out.
Enjoy!
Garnish:
None really. The marshmallow "island" is the centerpiece and garnish.
Glassware:
Martini Glass
Cocktail Inspiration:
I am not a fan of chocolate martini's that incorporate coffee, hazelnut, caramel, etc.. into the recipe. I view those are more of candy bar martinis. Using Van Gogh Dutch Chocolate and Vanilla vodka as the base is great enough on it's own. But it also helps a little for the drink to actually look like chocolate. So I make a chocolate milk type mix to add from Hersey's chocolate syrup and half and half. This also gives it a little thickness as well.
Also, I find that swirling the chocolate syrup around the glass at the bottom or spiraling upwards along the side is a bit of a waste. It looks great, but it doesn't really dissolve or mix with the martini unless the customer starts swirling and stabbing at it with a straw. Adding they syrup at the top still won't make it mix unless swirling occurs, but the effect of it floating away from the rim towards the island is neat.
The marshmallow island and Ghiradelli square is my own twist to it. Sometimes people eat the marshmallow, sometimes they don't. But they always eat the Ghiradelli square.
Disrupting Perception
Recipe by Lance Bowman
Ingredients:
- 2.0oz Van Gogh Vodka
- .5oz Yuzu Sake (Joto brand prefered)
- .75oz Cucumber & Szechuan Peppercorn Cordial
- .5oz Lime stock (fresh lime juice can also be used for ease of reproduction)
- .5oz Strained Pineapple Juice
- 1.5oz Topo Chico
Preparation:
Combine all ingredients in a shaker tin, briefly shake with one cube to incorporate ingredients. add topo chico to shaker and strain over fresh ice in a collins glass.
Garnish with shiso leaves.
*Note this cocktail was designed as a cocktail to be carbonated and put on draft or bottled, this is the a la minute recipe. Can also be scaled and batched into a keg or other carbonating rig such as an ISI, etc while maintaining the same ingredients and proportions.
Cucumber & Szechuan Peppercorn Cordial
Peel and roughly chop 48oz English Cucumber to a blender, add 8on. water to blender along with 3 grams of ground szechuan peppercorn, blend and strain liquid through a fine chinois. Measure liquid yield add liquid back to blender and add an equal volume of granulated sugar, 1 gram citric acid and 3 grams of Kosher salt and blend to incorporate sugar. Cool, transfer, label and date.
Lime "Stuice"
Take 500 grams juiced lime hulls, add 500ml hot (~140 degree) water and let soak for 5 minutes. Strain liquid into a pot and bring to a boil, add lime hulls and blanch for 3.5 minutes, immediately strain through a chinois, measure volume and by weight 7.5% sugar, 2.5% citric acid and 1.5% malic acid (ie, 75 grams sugar, 25 grams citric acid, and 15 grams malic acid per liter of liquid) and stir to dissolve.
Garnish:
Fresh Shiso Leaves
Glassware:
Collins
Cocktail Inspiration:
This cocktail is born of a particular piece of my artistry behind the bar, namely trying to disrupt what people think a vodka cocktail should be. Just as much of my favorite art is disruptive this cocktail is meant to be as well, making someone push outside their comfort zone, and experience flavor combinations they may not have experienced before. It has elements familiar to many people, but put together in a structure that is meant to give one pause and make them think a bit. It has enough familiar pieces as to not be inaccessible, is utterly quaffable for those who just want to enjoy a cocktail, but for those that are adventurous and want to look deeper into the structure of the cocktail, it possesses layered notes, nuances, and flavors that spur one to contemplate its structure through the duration of the drink. I have a personal mantra, just is there is no right or wrong way to look at art there is no wrong way to enjoy a cocktail. It’s elegant in its simplicity, with just one simple and relevant garnish that serves to elevate the experience as opposed to the superfluous touches that many bartenders, myself included, often fall prey to. This cocktail is meant to be a self guided experience, not one with rigid rules and stipulations as to how it should be enjoyed. Now, if someone were to ask more questions about the drink naturally I’ll delve further into my inspiration and the ingredients it contains, such is the very nature of the art of hospitality. We’re not here to serve drinks, we’re here to serve people experiences and showcase our art in doing so.
Sunset at Mount Majour
Recipe by Lance Bowman
Ingredients:
- 1.5oz Van Gogh Vodka
- .75oz Ruby Port
- .25oz Suze
- .75 Sweet Plantain & Earl Grey Syrup
- .75oz Lemon
- .75oz Egg White
Preparation:
Combine all Ingredients in a shaker tin, dry shake, add a single 2x2 ice cube and shake again. Double strain into a coupe glass, Garnish with bergamot misted orange rose and candied plantain reserved from making syrup.
Sweet Plantain & Earl Grey Syrup:
In a pot bring 750ml 1:1 simple syrup and 350g of sliced sweet plantain to a boil, reduce heat and simmer covered for 30 minutes. Remove from heat and let cool, add 15 grams Early Grey tea and let steep while refrigerated for 12 hours. Strain and reserve candied plantain for garnish.
Garnish:
Bergamot misted orange rose & candied plantain reserved from making syrup.
Glassware:
Coupe
Cocktail Inspiration:
Inspired by Van Gogh’s recently discovered work “Sunset at Mount Majour” it was may goal to capture the imagery conveyed in this scene. Port lends a crimson color like a sunset sky, suze gives a floral snapshot of the french countryside, a bergamot misted orange rose evoking the image of the setting sun, the candied plantain reused from making the plantain and tea syrup is a fitting metaphor for the ruins of the abbey in the background, and shocks of wheat in the background provide a most fitting tie-in to Van Gogh’s namesake vodka. Just as Van Gogh’s work shows a lush countryside with a hint of brooding darkness in the background, such is the flavor profile of the cocktail. Lush, land luxurious, egg white lending a cloud like lighteness, with a brooding earthy terroir driven backdrop, with some bright floral notes to provide much needed contrast, and a hint of a morning cup of tea for a personal touch and a bit of whimsy. In the end something I believe is truly worthy of being named “Sunset at Mount Majour.”
Ultra Violet
Recipe by Lance Bowman
Ingredients:
- 1.75oz Van Gogh Vodka
- .75oz Mizu Lemongrass Shochu
- .75oz Citrus Botanical, Thyme, and Butterfly Pea Flower Thin Syrup
- .50oz Acid Solution
- 3.5oz Tonic (Fever Tree Mediterranean Tonic is lovely)
Preparation:
Build al ingredients in a copa de balon glass (a red wine glass also works in a pinch) over clear ice and briefly stir to incorporate. Garnish with a skewered lemon rose and thyme sprig.
*Note this cocktail was designed as a cocktail to be carbonated and put on draft or bottled, this is the a la minute recipe. Can also be scaled and batched into a keg or other carbonating rig such as an ISI, etc while maintaining the same ingredient ratios. Note this cocktail was designed as a cocktail to be carbonated and put on draft or bottled, this is the a la minute recipe. Can also be scaled and batched into a keg or other carbonating rig such as an ISI, etc while maintaining the same ingredients and proprtions.
Botanical Citrus, Thyme, and Butterfly Pea Flower Thin Syrup:
In a pot combine 700ml water,10 grams dried makrut lime leaf, 3 grams thyme sprigs, 3 grams lemon myrtle and 10 grams butterfly pea flower. Bring to a boil for 5 minutes, remove from heat and let steep an additional 30 minutes. Fine strain, measure volume and add half the volume of sugar and stir to dissolve. Cool, label, bottle and date.
Garnish:
Lemon Rose and Thyme Sprig
Glassware:
Copa de Balon
Cocktail Inspiration:
Inspired by one of my favorite colors, and the one time color of the year, Ultra Violet is meant to be a sensory journey encapsulated in an aesthetically striking cocktail. Possessing a vibrantly purple hue, it creates a certain degree of intrigue, but also leads to a moment of pause. When people think of flavors that are traditionally purple the first things that come to mind are floral notes, like lavender or violets, or the “grape” flavor in mass-produced foods and drinks many of us know. However, Ultra Violet takes you down a very different path, interwoven notes of lemongrass, citrus, and thyme, layered with an exceptionally aromatic tonic reshapes the idea of what purple, and for that matter vodka, cocktails can taste like. The physical presentation also pushes the norm for the American drinker, with a grandiose Copa de Balon glass filled with glisteningly clear ice adding to the over the top presentation and further building intrigue. The cocktail also remains translucent by the use of an acid solution instead of fresh citrus. An elegant yet simple garnish of lemon peel hand twisted into a rose and sprigs of fresh thyme provides splashes of color and supplementary aromatics against the ultraviolet background. All of these elements come together to craft the perfect tableau for my work, and the experience that is Ultra Violet.
Social Sustainability
Recipe by Lance Bowman
Ingredients:
- 1.5oz Van Gogh Vodka
- .75oz Pineapple, Sage Stem & Honey Cordial
- .5oz Fair Fairtrade Kumquat Liqueur
- .75 Citrus Stock
- 1ml Miss Betters Miraculous Foamer (alternatively .75oz aquafaba)
- 1 dash Organic Fair Trade Vanilla Extract
Preparation:
Combine all ingredients in a shaker tin and dry shake, add ice and shake vigorously. Double strain into a chilled coupe glass and garnish with sage leaves and candied pineapple reserved from making syrup.
Pineapple & Sage Honey Cordial:
In a pot combine 500ml water, 500ml local or fair trade sourced raw honey, 350g cubed pineapple and the pineapple skin, and 10 grams sage stems (reserve leaves for use as garnish), bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let sit an additional hour. Strain, reserving candied pineapple for garnish.
Take 500 grams juiced lime hulls, add 500ml hot (~140 degree) water and let soak for 5 minutes. Strain liquid into a pot and bring to a boil, add lime hulls and blanch for 3.5 minutes, immediately strain through a chinois, and by weight at 7.5% sugar, 2.5% citric acid and 1.5% malic acid. Stir to dissolve.
Garnish:
Sage Leaf and Candied Pineapple
Glassware:
Coupe
Cocktail Inspiration:
Van Gogh once said “Conscience is a man’s compass.” I see more and more bartenders embracing sustainability and developing bar programs with a large degree of environmental conscience, and this is a great movement There is however an area that is lagging fair behind and this is ethical and social sustainability. Don’t get me wrong, I think everyone should be trying to minimize waste and be the best environmental stewards we can be, I try to implement this on every level possible, but we as bartenders also need to start taking a hard look at the ethics and social sustainability/equity of producers and their products we use and factor that into our conscience as well. We have to ask hard questions like are workers involved in making this product fairly compensated? Do their employers care about employee health? Are those employers giving back to their communities? It’s only when we start actively asking these questions and voicing our concerns can we find companies that, or spur companies to, address the aforementioned questions. We need to be stewards of the world, not just environmental conscience, if we want to have to clearest conscience and moral compass that we can when it comes to creating cocktails and writing beverage programs. That’s why in this cocktail I tried to choose and create every ingredient with the most conscience possible. In this cocktail though was given to every ingredient, I made citrus stock from waste, the sage came from our garden and used parts that usually get thrown away, the honey came from a local apiarist (there are also plenty of fair trade certified honey producers if you don’t have a local one), the kumquat liqueur comes from a company that only producers fair trade products, the foamer is vegan (as is the alternative aquafaba) far more sustainable than egg whites, and comes from a very socially oriented company, even the vanilla extract I chose is fair trade and organic, and of course Van Gogh Sources grains from people who engage in responsible farming practices. Is this more work than just using whatever ingredient is conveniently available? Of course, but it is orders of magnitude better in terms of social sustainability, and conscience is after all a man’s compass.
Sexual Healing
Recipe by Devin McCullough
Ingredients:
- 1oz Van Gogh Double Espresso Vodka
- 1oz Van Gogh Dutch Caramel Vodka
- 1oz Strawberry Puree or 2 Strawberries (muddled)
- Topped with Champagne
- Lemon Zest
Preparation:
Strawberry Purée:
1 pint of Strawberries (Cut the leafs off)
8 oz of Simple Syrup
1-2oz Vodka (To Preserve)
Blend in blender & bottle.
Garnish:
Fresh or Dehydrated Strawberry thin slices & manicured Lemon peel
Glassware:
Coupe or Martini Glass
Cocktail Inspiration:
I’m a huge Marvin Gaye fan & I get most of my inspiration fro
Soul Music. I wanted to create a simple, sweet, & sexy cocktail. I simply wanted to highlight Van Gogh Vodka with details you find in beautiful classic cocktails. Like Lemon Zest, Strawberries, & Champagne.
Baltic Seaplane
Recipe by Gloria Otley
Ingredients:
- 2 oz Van Gogh unflavored
- 1/2 oz seaweed infused Dolin
- 1/2 oz Linie aquavit
- 1/2 oz sauerkraut brine
Preparation:
Combine everything, stir, strain.
Seaweed Dolin
375ml Dolin dry vermouth
1 tsp (about 1 gram) dulse flakes
1 tsp (about 1 gram) kombu flakes
Combine, let sit for 24 hours, strain
Garnish:
Dulse rim, fresh dill
Glassware:
Coupe
Cocktail Inspiration:
I was inspired by a local fermentor who makes a sauerkraut with ginger, sea cucumbers, and seaweed. I made a dirty martini with just the brine and I wanted to make a cocktail to encompass all of those flavors for everyone outside of Baltimore.
Sweet corn blueberry smash
Recipe by Jenn Miller
Ingredients:
- 1.5oz Van Gogh Blueberry Açaí Vodka
- .5oz Simple syrup
- Sweet corn
- Blueberries
- Club Soda
- Garnish with blueberries and fresh flower
Preparation:
Add simple syrup to shaker
Add blueberries, sweet corn
Muddle
Add blueberry açaí vodka
Ice
Finish with club soda
Garnish with fresh flower and blueberries
Garnish:
Fresh flower, blueberries
Glassware:
Pint glass
Cocktail Inspiration:
Sweet corn and blueberries are the perfect summer combination. With a touch of sweetness this cocktail is filled with endless flavor!
Piques your intrest
Recipe by Antonio Gonzales
Ingredients:
- 1.5 oz Van Gough unflavored vodka
- 1 oz fresh lime juice
- .75 oz cucumber Syrup*
- 1 oz Rosé strawberry thyme syrup*
- 1 oz Pomegranate juice
- Top with Ginger Ale
Preparation:
Mix all ingredients in a mixing tin and strain into a double old fashion glass with fresh ice and top with ginger ale
* cucumber syrup. 2 cups sugar 1 cup hot water and 2 peeled cucumbers. Blend until sugar is dissolved and cucumber is blended up. Fine strain and store in the fridge.
*rosé syrup. 1 btl dry rosé wine 3 cups sugar, 8 strawberries and 1/2 cup fresh thyme (put in a coffee filter for easy removal. Cook on med head till it reduces by 1/4. Remove thyme and blend wine and strawberry and fine strain. Store in the fridge.
Garnish:
Cucumber and strawberry.
Glassware:
Double old fashion
Cocktail Inspiration:
At my bar we try to be very frugal and limit our waste so I created this drink because we had a bottle of rosé wine that was dead but instead of throwing it out I decided to make a syrup out of it and it came out better than expected. We want to make sure that in our community of bartender's and Hospitality workers that we're being as wasteless as possible and making the best of what we are given what is everything that we use. With this drink I want to show people that just because something might be not good in their minds doesn't mean they can't make it into something amazing.
Late-Late
Recipe by Julio Xoxocotla
Ingredients:
- 1.5 oz Van Gogh vodka
- .50 oz Cocoa infused sweet vermouth
- .50 oz Agave Syrup (1:1)
- 1 oz Espresso or 1.5 oz Cold Brew
- 1 rinse of Mezcal (Any Espadín will do the trick)
Preparation:
Chill your coup/martini glass. Add ingredients to a shaker, except Mezcal. Shake vigorously for about 15 secs. Rinse your glass with Mezcal. Pour cocktail. Enjoy!
Garnish:
Three coffee beans. (For good luck!)
Glassware:
Coupe or martini glass
Cocktail Inspiration:
I really enjoy espresso martinis, but most of the times they are overly sweet. This is a dry, smoky, rounder version. I just love it! At the same time it is a tribute to the night lovers who come to our bars to enjoy a delicious, pick up cocktail when night starts. Cheers!
Distance & Depth
Recipe by Christina Mercado
Ingredients:
- 1.5 oz Van Gogh Vodka
- 0.5 oz rose scented lemon juice*
- 3/4 oz roasted nut honey syrup*
- 1 oz egg white
- 1 tsp labneh (Greek yogurt can be substituted)
- 1.5 oz mastiha flavored sparkling water
- *For Roasted Nut Honey Syrup
- 4 oz honey
- 1 oz pistachios
- 1 oz almonds
- 0.5 oz walnuts
- 1/4 tsp sea salt
- 4 oz water
- *Rose Scented Lemon Juice
- 1/4 oz rose water
- 4 oz lemon juice
Preparation:
- Dry shake all ingredients except for sparkling water for 30 seconds.
- Add ice and shake for an additional 15 seconds
- Strain into a highball glass while simultaneously pouring in the mastiha soda.
*Roasted Nut Honey
- roast all nuts in an oven at 375 degrees for 10-15 minutes until golden brown
- place honey into a small pot
- remove nuts from the oven and immediately put into the pot with the honey and stir.
- add water and salt, and simmer all ingredients on the stove for 15 minutes
- remove from heat, strain and cool. Store in fridge when not in use.
*Rose Scented Lemon Juice
- mix lemon juice and rose water.
- refrigerate until use
Garnish:
Candied orange slice, halved date dipped in roasted nut honey & white edible blossoms
Glassware:
Highball
Cocktail Inspiration:
This cocktail was inspired by one of the first restaurants I visited once we reopened in the city. It is a family owned Greek restaurant where the owner (a grandmother!) is also the chef. She is there, every day, cooking with a smile on her face and welcoming guests. It was there that I first tried, and fell in love with, a breakfast pastry named bougatsa -among many other dishes. The flavors in this drink reflect flavors I have come to adore in Greek and Mediterranean cuisines. It's a beautiful balance of floral, citrus and nuts.
Sichuan-Tini
Recipe by Jonathan Stanyard
Ingredients:
- 1.5 oz Van Gogh Vodka infused w/ Sichuan Peppers*
- .5 oz Amontillado Sherry infused w/ Shitake Mushrooms**
- .5 oz Canton Ginger Liqueur
- .5 oz Dolin Dry Vermouth
- 3 dashes Scrappy’s Grapefruit Bitters
Preparation:
Add all the ingredients to a mixing glass with ice, stir for 30 or so rotations to achieve proper dilution, and then strain into a chilled cocktail glass, express grapefruit oils across the top and garnish.
*Van Gogh Vodka infused w/ Sichuan Peppers
8 fl oz Vodka
8 g Sichuan Peppers
Toast the peppers and add to a glass container with the vodka. Shake to incorporate all peppers with the vodka. Let sit at room temperature for 2 hours, and then strain and keep in an airtight container.
**Amontillado Sherry infused w/ Shitake Mushrooms
24 fl oz Amontillado Sherry
12 g Dried Shitake Mushrooms
Combine both in a glass container and shake hard. Let infuse for 24 hours at room temperature, shaking every so often. Then strain the sherry and keep in an airtight container in the refrigerator.
Garnish:
Grapefruit Peel
Glassware:
Cocktail Coupe
Cocktail Inspiration:
This cocktail is a great way to travel in a glass. Many people love the tiki-style infatuation as a quick mental getaway; however, there are other ways to make that happen. I chose to highlight the very unique Sichuan pepper in a martini style cocktail. This flavor is significant in many unique Chinese dishes, and it pairs exceptionally well with mushrooms and ginger. To complete this cocktail, I chose a nutty profile sherry to add depth and complexity. This cocktail is a 1:1 martini full of floral aromatics, mildly bitter citrus, ginger spice, and a mouth-tingling finish.
Drink Bait
Recipe by Amber Dobos
Ingredients:
- 2.0 oz Van Gogh Vodka (unflavored)
- 1.0 oz fresh lime juice
- 1.0 oz lemon curd
- 0.5 oz butterfly pea concentrate
Preparation:
Shake and double strain into rocks glass over clean ice.
Garnish:
Dehydrated lemon wheel
Glassware:
Rocks
Cocktail Inspiration:
I made this drink for family visiting who are real citrus fans. The lemon curd sweetens while simultaneously being bitter, and the pucker really comes from the lime. The 2:1 butterfly pea is there for the click bait factor to make the whole thing pop! Drinks like a fluffy dream.
Eucalyptus Fizz
Recipe by Julio Xoxocotla
Ingredients:
- 1.50 oz Van Gogh Vodka
- .50 oz pineapple juice
- .75 oz Eucalyptus syrup
- .75 oz Lemon Juice
- Top with Prosseco
Preparation:
Add ingredients to a shaker, except Prosseco. Shake for about 20 secs. Pour Prosseco in shaker, then pour in a Collins glass over fresh ice. Garnish with a pineapple leaf. Enjoy!
Garnish:
Pineapple leaf
Glassware:
Collins glass
Cocktail Inspiration:
I spent some time in California and I found the shape and beautiful aromas of eucalyptus incredible. This is a great chance to portrait it using Van Gogh vodka as a canvas. It is simple amazing! Herbal, fruity, fizzy and refreshing. Cheers!
The Vince
Recipe by Carlos Cuarta
Ingredients:
- 2 oz. Van Gogh Pomegranate Vodka
- 2 Blackberries
- ¼ oz. Lemon juice
- ¾ oz. Sugar Cane Simple Syrup - 1:1 parts
- ¼ oz. Passion fruit syrup (I used REAL Brand Puree)
- 6 Drops Angostura Aromatic Bitters
Preparation:
Technique: Muddle – Shake – Double Strain
Ice: Crushed ice
Add the blackberries, lemon juice and simple syrup into a mixing glass, muddle to release the juice of the berries, then add the rest of ingredients, ice to the tin and shake.
In a glass previously filled with crushed ice pour the cocktail double strained with the hawthorn and sieve simultaneously to avoid sediments.
Garnish:
Mint Sprig - Cherries
Glassware:
Wide stem glass or an Old Fashioned glass
Cocktail Inspiration:
Van Gogh art creations' and his legacy of hundreds of artwork, specially Starry Night one of my favorites at the Art Class during High School in my mother country Venezuela.
He played a lot with blues tonalities in his paints.
Le Havre Cooler
Recipe by Alexandra Koblan
Ingredients:
- 1.5 oz unflavored Van Gogh Vodka
- 0.5 oz Coco Lopez
- 0.75 oz lime juice
- 0.5 oz cucumber cordial
- 0.25 oz absinthe
- Barspoon mascarpone cheese
Preparation:
Cucumber Cordial:
32 oz by weight juiced cucumber
32 oz by weight white sugar
4 oz lime juice
Combine and blend until smooth
Garnish:
Butterfly pea flower tincture, mint, fire sticks, sweetened coconut flakes
Glassware:
Pilsner
Cocktail Inspiration:
This dreamy vacation cocktail is what i like to imagine Van Gogh would be sipping on during those low key summer moments. Knowing that Van Gogh was one heck of an absinthe lover, I wanted to incorporate this historic spirit by way of paying homage to his preferences. Van Gogh Vodka is the perfect vehicle for making these flavors pop in the glass. Forward, adventurous, and fit for a creative just like Van Gogh himself.
Night Light
Recipe by Jonathan Stanyard
Ingredients:
- 1 ½ oz Van Gogh Vodka
- ½ oz Green Chartreuse
- ½ oz Fresh Lime Juice
- 4 - 6 Basil Leaves
- Top with Ginger Beer ( approx. 3 oz.)
- Absinthe Mist
Preparation:
In a cocktail shaker, gently muddle the basil leaves and add the remaining ingredients except for the ginger beer. Add ice and shake for 8 seconds, double strain into a Belgian tulip glass filled with ice. Top with ginger beer, and finish with a few spritzes of absinthe mist and a lime wheel.
Garnish:
Lime Wheel
Glassware:
Belgian Tulip
Cocktail Inspiration:
The Night Light cocktail is inspired by Van Gogh’s preference to work at night. He chose to paint at night, using candles attached to his hat to illuminate his workspace. This is a very similar pattern to how bartenders work; mostly, our hustle is at night. Often painting outdoors and around the gardens, I created a cocktail that would provide a mix of herbaceousness, effervescence, and spice. This tall cooler is complicated but very easy to make. The absinthe mist awakens the senses and prepares you for the first sip of the Van Gogh’s Night Light.
Pomegranate Fields
Recipe by Kevin Dolcine
Ingredients:
- 1 1/2 OZ Van Gogh Pomegranate Vodka
- 3/4 OZ Apple Cider
- 1/2 OZ Rosé Gold Simple Syrup
- 1/2 OZ Lime Juice
Preparation:
The Rosé Gold Simple Syrup is made with 1 cup of Rosé Gold wine and 1 cup of sugar. In a pot combine both the Rosé Gold and sugar and stir occasionally until blended. Boil on medium heat for about 20 mins.
For the cocktail combine all the ingredients; pomegranate vodka, apple cider, lime juice and the rosé gold simple syrup. Shake thoroughly with ice and double strain into glass making sure to get rid of the ice chips.
Garnish:
Lime wheel on a pick with pomegranate seeds on top
Glassware:
Coupe glass
Cocktail Inspiration:
Growing up during the fall I drank a lot of apple cider so I wanted to utilize the apple cider with the pomegranate vodka because it was a good flavor profile. I knew that apple cider would add a bit of sweetness to the pomegranate since it has such a bitter taste leaving you with that dryness in your mouth. I developed a rosé gold simple syrup to balance my drink and used lime juice to add a bit of acidity too so it wasn’t too sweet. Drinking the cocktail gives me a warm hearty feeling of being at home. I’m originally from Boston and moved here recently so I added a piece of me to this cocktail. Apple cider is really popular up north. It adds a crispness to the drink and it’s quite refreshing it’s almost as if I we’re walking through a field or meadow so fall like hence the name.
Late Bloomer
Recipe by Jonathan Stanyard
Ingredients:
- 1 ½ oz Van Gogh Vodka
- ¾ oz Creme de Mure
- ½ oz Elderflower Liqueur
- ½ oz Fresh Lime Juice
- 4 mint leaves
- Top with Lagunitas Hoppy Refresher
- (or aromatic tonic water)
Preparation:
Add the ingredients, except the Hoppy Refresher/Aromatic Tonic Water, to an ice-filled cocktail shaker. Shake very well for 12 seconds, double strain into a chilled flute glass. Top with the Hoppy Refresher/Aromatic Tonic and garnish with a lime peel and mint blossom (when in season).
Garnish:
Lime Peel & Mint Blossom
Glassware:
Flute
Cocktail Inspiration:
This cocktail is inspired by Van Gogh’s beginning as an artist. He began his artistic career relatively late in his life, especially during the period. He was 27 years old when he began to study the world of art, which was also around the age I began to take bartending very seriously. Some consider him to be a late bloomer, but many do not say this about my career choice. We know that as times so do views and opinions. In honor of this late great artist, the Late Bloomer cocktail is colorful, fresh, and utilizes a late-blooming mint plant from my garden. I was fortunate enough to have harvested a gorgeous mint blossom to add to this cocktail for excellent aroma and colorful appearance. Vincent, this one is for you, so cheers to your late-blooming success, you are loved, and the world is forever grateful for your works.
DulceTini
Recipe by Linda Duran
Ingredients:
- 1/2 Van Gogh Vodka 80
- 1 oz Soho Lychee Liqueur
- 1/2 oz White Cranberry Juice
- Add Swirl of Condensed milk in glass
Preparation:
Pour all ingredients into a shaker then strain into Martini Glass
Garnish:
Lychee Fruit
Glassware:
Martini Glass
Cocktail Inspiration:
I personally love Van Gogh Art Work and specifically Landscape with Snow, reminds me about The beauty of New York Winter, landscapes in snow like central park give me straight to continue in faith and hope.
thank you
Up All Night
Recipe by Daniel de Anda Fast
Ingredients:
- 2oz Van Gogh Double Espresso Vodka
- 1.5oz Cold Brew Coffee or chilled Espresso
- .5oz Vanilla Tamarind Syrup (Dress the Drink)
- .25oz French Vanilla Creamer
Preparation:
Combine ingredients in shaker filled with ice. Vigorously shake and strain into chilled coupe glass. Top with garnish
Garnish:
Instant coffee grounds
Glassware:
Couple
Cocktail Inspiration:
The Espresso Martini is a staple in Sheridan Wyoming, this has become known as the absolute, hands down, best espresso martini in town.
Espressito
Recipe by Linda Duran
Ingredients:
- 1 oz Van Gogh Espresso Vodka
- 1 oz Van Gogh 80 Proof
- 1/2 oz Baileys
- 1/2 kahlua Liqueur
- 1/2 Espresso
- Cinnamon Powered
Preparation:
Pour all ingredients into a shaker then strain into Martini Glass
Garnish:
Cinnamon Powered
Glassware:
Martini Glass
Cocktail Inspiration:
I been learning more about Van Gogh Art Work lately and one of my favorite works its La Mousme, in most of the restaurants I had worked women are the usual drinkers for an espresso martini, the sweetness of my version of this classic martini its classy and sweet like La Mousme.
thank you
September
Recipe by Andrew Ball
Ingredients:
- 1.5oz Van Gogh Vodka.
- 1.0oz Grand Marnier.
- 3 dashes Compari.
- 3 dashes Peychaud's Bitters.
- Pinch of Salt.
Preparation:
Stir the Van Gogh Vodka, Grand Marnier, and Pinch of Salt for 20 seconds.
Strain and pour into glass.
Apply Compari and Peychaud's on top.
Garnish and Serve.
Garnish:
Macerated Blue Berry, Stick of White Chocolate, Expressed Lemon Peel.
Glassware:
3.75oz Tasting Coup.
Cocktail Inspiration:
The intention of this cocktail was to express the awkward ending of Summer and the surprise beginning of Fall. I choose to keep the cocktail simple to better express the base spirit, Van Gogh Vodka, yet highlight the subtle sophistication of its finish. The addition the Compari and Peychaud's was to balance the "juice", while the addition of the garnishes was to add contrast.
The Tiki Marcelo
Recipe by Francisco Sosa
Ingredients:
- 1.5 oz Van Gogh Mango Vodka
- 2 Dashes Angostura Aromatic Bitters
- .75 oz Fresh Lime Juice
- .75 oz Housemade Pineapple Sage Syrup
- .25 oz Flamed Overproof Rum
Preparation:
In a shaker combine 2 dashes of Angostura Aromatic Bitters with .75 oz fresh lime juice, .75 oz pineapple sage syrup, and 1.5 oz Van Gogh Mango Vodka. Shake with Ice and strain into a collins glass over crushed ice. Garnish with pineapple spear and leaf. Float .25 oz Overproof Rum in a hallowed lime and light aflame. Extinguish flame and serve.
Housemade Pineapple Sage Syrup Ingredients:
1.5 cups or 12 oz of Fresh Pineapple
1 cup or 8 oz of Granulated Sugar
1 cup or 8 oz of Water
10 sprigs of Fresh Sage
.50 oz Vodka (optional)
1.Cut the rind off the pineapple, remove the core and cut into 1/2 inch pieces.
2.Add 1.5 cups of the pineapple to a small saucepan and pour the 1 cup of sugar over the pineapple. Stir to combine.
3.Let the sugar and pineapple rest overnight as the fruit macerates and excretes its liquids with the sugar to combine into a syrup.
4.in the same saucepan combine 1 cup of water and 10 sprigs of fresh sage and heat gently on a stove until all sugar is dissolved.
5. Pour through a strainer into a bottle for storage. Add 1/2 oz Vodka to preserve the syrup for up to 1 month.
Garnish:
Pineapple Spear with Leaf
Glassware:
Collins Glass
Cocktail Inspiration:
My friend and former bartender at Prohibition Creamery, Marcelo, has been abroad in Spain for the last year. He has mentioned that the sunsets in Spain are some of the prettiest he has witnessed. I told him about the Chilled Magazine Van Gogh Vodka competition and he inspired me to create a drink that not only represents the beautiful sunsets in Spain, but add a tropical twist. What better way to enjoy Van Gogh Mango vodka than in a tiki inspired cocktail to honor my friend Marcelo. He has really enjoyed bartending in Spain, and using his experiences really got my mind thinking of what to create. This cocktail is one of my favorites as it not only accentuates the tropical flavor of the Mango Vodka, but adds a great dimension of a tropical paradise with the lime juice and pineapple sage syrup and Angostura Bitters. The sage adds a level of complexity unlike a typical tiki drink as it's earthiness brings forth a nice finish. Lastly the flamed overproof rum completes this tropical paradise and adds a nice subtle finish of funk that brings the entire cocktail to life.
Momogari
Recipe by Christopher Huang
Ingredients:
- 1.5 oz Van Gogh peach
- 0.5 oz white gari brine
- barspoon Kikkoman orange sauce
- barspoon balsamic vinegar
- Sparkling water
Preparation:
Combine vodka, brine, orange sauce, and balsamic vinegar in tin and shake on ice.
Fine strain into coupé.
Top with sparkling water.
Garnish with white gari.
Garnish:
White gari on bamboo pick
Glassware:
Coupé
Cocktail Inspiration:
Many peach cocktails are overly sweet and/or are too heavy on the peach flavor. This cocktail was specifically designed to pair with food, whether savory or mild. The pickle ginger refreshes and cleanses the palate, and plays a great foil to peach. Balsamic vinegar and orange sauce add complexity, umami, and some citrus tones without too much acidity. This is that rare peach cocktail that works for the main course of a meal, and not the appetizer or dessert.
The Maucy
Recipe by Nancy Taobada
Ingredients:
- 2 oz Van Gogh Pineapple Vodka
- 0.5 oz Van Gogh Vodka 80proof
- 1 oz Dry Vermouth
- 1 oz Simple Syrup
- 2 oz fresh Pineapple Juice
Preparation:
Muddle fresh pineapple add ice and all other ingredients into a shaker, strain into a coupe, lemon skin on the rim
Garnish:
Lemon Skin
Glassware:
Coupe
Cocktail Inspiration:
I been inspired by the intensity of Van Gogh Artwork, that is exactly how I can describe Van Gogh Vodka as well, specially the pineapple flavor its like you drinking from the fruit, I see the intensity on Poppy Flowers, my drink its intense like that beautiful piece of art.
Water under a Bridge
Recipe by Aaron Joseph
Ingredients:
- 1.5 oz van gogh vodka
- .5 oz peony flower water
- .75 yellow watermelon black pepper basil syrup
- .5 oz lime juice
- .25 oz pineapple juice
- 2 oz club soda
Preparation:
Build all ingredients into High Ball glass. Add ice and and stir to incorporate all ingredients.
Garnish:
Basil Sprig, dehydrated Lime wheel and cracked black pepper.
Glassware:
High Ball Glass
Cocktail Inspiration:
Inspired by the Late Aretha Franklin's song a bridge over troubled water. I wanted to capture the essence of late summer and the beauty that was Aretha Franklin. The peony water provides a floral yet elegance to this cocktail. The watermelon provides a refreshing undertone with herbal, spice, brightness that the other ingredients contribute to the cocktail.
Nature's Order
Recipe by Amanda Fitton
Ingredients:
- 2 oz Van Gogh Vodka
- 1 oz Star Anise & Double Pepper Simple Syrup
- 0.75 oz Lemon Juice
- 0.25 oz Galliano
- Lemon Infused Egg White
- Bittermen's Burlesque Bitters
Preparation:
Star Anise & Double Pepper Simple Syrup:
Ingredients:
1 tsp. Black Peppercorns
2 Star Anise
1 c. Sugar
1 c. Water
1 Tbsp. Unsalted Butter
1 Anaheim Pepper (Halved with seeds)
Heat black peppercorns and star anise until fragrant and cracked. Add sugar, water and Anaheim pepper. Bring to a boil, add butter and simmer 5-10 minutes. Remove from heat. Let cool and double strain.
Lemon Infused Egg White
Peel of 1 Lemon
1 Egg
Peel one lemon and wrap around whole egg. Refrigerate for 24 hours.
Dry shake lemon infused egg white with 2 pipettes of Bitterman's Burlesque bitters. Add remaining ingredients to shaker, fill with ice, shake. Strain into Old Fashioned Glass, Serve Up, Add Garnish.
Garnish:
Dried Serrano Pepper, Bittermen's Burlesque Bitters
Glassware:
Old Fashioned Glass
Cocktail Inspiration:
My inspiration for this cocktail came from the bitter sweet feeling of seasons changing, how we as people leave one chapter of life and move to another. How we cling to the past though it burns yet yearn for the sweetness of whats to come. Translating the summer pepper meeting the star anise together into a syrup and adding butter to express the velvet texture from the egg white.
"hiding in the garden"
Recipe by Jakob Kramer-Jensen
Ingredients:
- .1.25 unflavored Van Gogh Vodka
- . 75 oz cool peach Van Gogh Vodka
- .75 oz nasturtium petal/basil syrup
- .75 lemon juice
- 1.75 premium soda water(highly carbonated)
- Garnished with dehydrated rose petals, a sea shell filled with water 3:1 water and syrup ( so it has a flavor change throughout the drinking experience) Lemon twist wrapped around dehydrated lemongrass, and dehydrated nasturtium petals opposite to the rose petals.
Preparation:
Add all ingredients expect for the soda into a mixing tin.
Shake hard with one large cube.
Strain into a highball glass with larger spherical cubes.
Then add soda and garnish.
to make syrup blend two cups of water with about 13 basil leaves, and strain out.
add 2 cups of sugar one teaspoon salt and 3 tablespoons of nasturtium petals to mix and steep for about ten minutes.
Then fine strain through cheese cloth or coffee filters.
Garnish:
Garnish with dehydrated rose petals one one side, nasturtium petals on the opposite side. Place filled frozen shell in glass next to a lemon twist wrapped around lemon grass. Serve with straw. I prefer a metal straw with a spoon for this as the garnishe
Glassware:
highball
Cocktail Inspiration:
I was inspired by Van Gogh his flower pictures and the idea of duality and good vs evil. Contrasting flavors go really well together. The Petals of the Nasturtium have a spice, but look very delicate, floral, and sweet,
I wanted to use the cocktail to show that you never know what is behind the masks we all wear. You can't judge anybody, because people can find beauty and help everywhere. I think this is especially poignant right now in a world where people jump to conclusions because of the way people look, how they are born, their political opinions etc. If we all look past the surface there is so much more to people than we give them credit for.
This drink is much like that by playing with the petals and basil that bring out the peach from the Van Gogh Vodka and really let it shine in a new light.
The drink is also meant to be art itself. It will change as you drink it, and you can stir or remove, and smell to have the drink develop just as we do. One of my favorite ways is how a cocktail can change as you drink it, and that really shows in this cocktail.
Starry Night II
Recipe by Christina Ramirez
Ingredients:
- 1.75 oz blue Van gogh
- .75 oz chrysanthemum syrup
- 1oz lemon juice
- Shake/ strain/ lotus glass
Preparation:
Blue Van Gogh :
1oz butterfly pea flower
1 oz yellow Chrysanthemum
375 ml Van Gogh Blueberry & Acai
Steep 25 minutes then strain
Chrysanthemum syrup:
2oz chrysanthemum
1cup water
1 cup sugar
Bring to boil, then simmer 20 minutes. Remove from heat and strain
Garnish:
Pinwheel, lemon stars and moons, yellow chrysanthemum
Glassware:
Lotus Glass
Cocktail Inspiration:
A Starry night has always been a favorite of mine but so have the studies in windmills, I tried my best to make this ode to both.
Mending Wall
Recipe by Maximo Guerra
Ingredients:
- 1½oz Van Gogh Blueberry-Açaí vodka
- ¾oz Van Gogh Vodka
- 1oz Lemon juice
- ⅔oz Almond orgeat syrup*
- ⅓oz Bergamot liqueur**
- ¼oz J.Rieger coffee amaro
Preparation:
*for consistency, use Giffard syrup
**To substitute, use zest of half an orange and zest of half a lemon, plus a dash of orange blossom water, and bump up orgeat to ¾.
Assemble all ingredients in a cocktail shaker. Shake with a single 1x1 piece of ice until completely melted. Pour into ice-filled Delmonico glass. Top with garnish.
Garnish:
Spear in order: slapped basil leaf, expressed lemon peel, manicured slice of crystallized ginger
Glassware:
Delmonico glass
Cocktail Inspiration:
Home Bartender Entries
Summer fresh
Recipe by Eric Borich
Ingredients:
- 1.5 oz Van Gogh vodka, 2 pieces of fresh watermelon, basil, and 2 drops of essential doterra lime
Preparation:
add Watermelon, basil, and essential oil, muddle, add large ice cube, and Van Gogh 80 shake, strain into glass
Garnish:
Lime, basil and Cayenne/ cinnamon salt
Glassware:
Coup glass preferably
Cocktail Inspiration:
Watermelon and basil go amazing together why not add vodka!
The ultimate bellini
Recipe by Jenn Plutzer
Ingredients:
- Van Gogh cool peach.. white peach purée, processco
Preparation:
1.5 oz of Van Vgogh cool peach, .5 oz white peach purée, topped with processco
Garnish:
Dill and slice of white peach
Glassware:
Champagne flute
Cocktail Inspiration:
A really good peach Bellini with great peach vodka
Lemon drop mandarin martini
Recipe by Colleen Arancio
Ingredients:
- 1 1/2 of Van Gogh vodka, 1 drop of doterra lemon oil, 1 drop of yellow mandarin oil, 1/2 oz of simple syrup
Preparation:
Combine ingredients, stir in ice, strain into martini glass
Garnish:
Twist of lemon
Glassware:
Martini glass
Cocktail Inspiration:
I love the essential oils, and love this twist on a traditional lemon drop martini
leroy brown
Recipe by ernesto garcia
Ingredients:
- 2.0 jiggers of van gogh vodka
- 1.0 jigger of triple sec
- 1.0 jigger of baileys
- 0.5 jigger of banana liquuer
- 0.5 simple syrup
- half slice of banana fruit
- 4.5 jiggers of pineapple juice
Preparation:
put ice in the blender almost half of the size then pour all ingredients and blend for 20 seconds
pour the cocktail in poco grande glass and garnish it with sliced pineapple or orange friut (any available) with pine leaf
Garnish:
pineapple fruit or orange any available
Glassware:
poco grande glass
Cocktail Inspiration:
i was in the beach bar going to sunset and smelled the fresh air with waves of the water and hear the song bad leroy brown so while im not busy in the bar i created a tropical cocktail and named in leroy brown.
this cocktail won first place in bar competition before in CNMI island in saipan
The lady lover
Recipe by Andrea Roberto
Ingredients:
- 2 oz Van Gogh açaí blueberry, 1/2 oz of strawberry lemonade homemade syrup, finished with champagne
Preparation:
Add the Van Gogh açaí blueberry and homemade syrup shake over ice.. strain and pour
Garnish:
Fresh mint
Glassware:
Martini glass
Cocktail Inspiration:
I had made the syrup before, and I tried it with regular vodka... I thought it needed a little twist... and I love mint as a garnish.. gives it that extra kick!
The Butterfly Effect
Recipe by Disraeli Fernandez
Ingredients:
- - 2.0oz Van Gogh Vodka (Unflavored)
- - 0.5oz Zamaca
- - 0.75oz Citric Acid Solution
- - 0.75oz Simple Syrup
- - 0.50oz Butterfly Pea Tea
- - 4 cucumber slices (Muddling)
- - 8 Mint Leaves (Muddle/Oils)
- - 1 Cucumber Sliced Spear (Garnish)
- - 1 Mint Sprig (Garnish)
Preparation:
- In Mixing Glass Muddle 4 Cucumber Slices
- Add 8 Mint Leaves in mixing glass
- Pour in mixing glass 2oz Van Gogh Vodka
- Pour in mixing glass .5oz Zamaca
- Pour in mixing glass .75oz Citric Acid Solution
- Pour in mixing glass .75oz Simple Syrup
- Add Ice, Shake Hard
- Double Strain in Coupe Glass
- Garnish With cucumber slice and Mint sprig.
- Pour .5oz butterfly peat tea over Cocktail For color change effect.
- Cheers
Garnish:
Cucumber spear & Mint Sprig
Glassware:
Coupe Glass
Cocktail Inspiration:
Refreshing beautiful vodka based cocktail. Aromatic.
Interactive cocktail, that would create interactivity between server/guest.
Carnival Appletini
Recipe by Dayton Owens
Ingredients:
- 2 oz Van Gogh Dutch Caramel
- 2 oz Minute Maid Apple Juice
- 3/4 oz Hiram Walker Caramel Apple Liqueur
- Drizzle of Amoretti Caramel Simple Syrup
- Garnish with Caramel drizzled in glass or on rim
- both are shown in the photo
- Garnish with Sliced Apple dipped in Caramel
Preparation:
Chill Martini glass in Freezer
Slice Apples prefer Honeycrisp for sweetness
Room temp for Caramel on Glass rim or drizzle inside
Ice Shaker with large block of ice to chill not melt
Put above ingredients in shaker - shake till ice cold
Pour into Chilled Martini glass that has the caramel on it or inside and
top with the caramel dipped apple slice - enjoy the Carnival Appletini
Garnish:
Caramel and Apple slice
Glassware:
Martini glass
Cocktail Inspiration:
I love carnivals and the caramel apples you get at them and I have done appletini style martini's before but not with caramel and once I tried the Van Gogh Dutch Caramel it gave me the idea to make a carnival appletini. So I tried a few different versions and then hit on this and it is pure heaven.
Vanilla Espresso Affogato
Recipe by Adam Bauer
Ingredients:
- 1) 2 oz. Van Gogh Double Espresso Vodka
- 2) 1.5 oz Fresh espresso (vanilla flavored or regular) - I used Nespresso Vanilio
- 3) 1 oz of a sweet-leaning Amaro - I used Amaro delle Sirene by Don Ciccio & Figli
- 4) Small scoop of vanilla gelato
Preparation:
Prepare the espresso. Ideally, serve from a home machine directly into a cup of chilled whiskey stones or metal ice cubes to chill the espresso without diluting it. Combine the espresso, vodka, and amaro in a shaker with ice. Place the gelato in the bottom of the glass (this may be done in advance and placed in the freezer), then top with the shaken cocktail.
Garnish:
Serve with Biscoff cookies
Glassware:
Any conical glass will work best, so the cocktail can sit atop the gelato for presentation
Cocktail Inspiration:
I wanted to do something different from the typical espresso martini, and I recently had a delicious affogato (espresso over ice cream) that I thought would translate easily to a cocktail. Rather than approach this as a sweet drink or liquid dessert, I added the amaro to create a more complex and savory experience. The drink will begin very intensely - strong, coffee-forward, and herbal thanks to the vodka and amaro. As the gelato melts and combines, it will gradually sweeten and finish creamy and decadent.
Pineapple Pony
Recipe by Adam Bauer
Ingredients:
- 1) 2 oz Van Gogh Pineapple Vodka
- 2) 1 oz ginger liqueur - I used Marble Distilling Reserve Gingercello
- 3) 1 oz homemade spicy pineapple ginger syrup
- 4) Club soda - I used Fever Tree
Preparation:
Prepare the syrup - combine equal parts sugar and water over medium heat to make a basic simple syrup, then simmer for a while with fresh pineapple and ginger. (Optionally add peppercorns for a spicier version.) Strain and cool the syrup. Fill a Collins glass with ice and build the cocktail - add the vodka, liqueur, and syrup, then fill to to the top with club soda.
Garnish:
Garnish with pineapple (dried or fresh), candied ginger, and mint
Glassware:
Collins glass
Cocktail Inspiration:
When it's 105 in Texas during the summer, refreshing drinks are in order. To get the invigorating chill of a Moscow Mule without as much sweetness from the ginger ale, I basically crossed a Mule with a Vodka & Soda to come up with this lighter version. It's fizzy, cold, and features pineapple as the dominant flavor; the ginger components can be dialed up or down to taste. The perfect drink for a hot day!
Joyful Rancher
Recipe by Catherine Derr
Ingredients:
- 1.5 ounces Pineapple Van Gogh
- .5 ounces cucumber juice
- 1.5 ounces Pineapple Van Gogh Vodka
- 1 ounces lime juice
- .5 ounces simple syrup
- Topo Chico to top off
Preparation:
1. Add all ingredients to cocktail shaker (except Topo Chico),
2. Add ice and shake,
3. Strain to wine glass with large ice
4. Top with Topo Chico
5. Garnish with watermelon and basil
Garnish:
Piece of watermelon
Glassware:
Wine glass
Cocktail Inspiration:
I always stock some form of melon-cucumber juice in the fridge on hot summer days. Living with a working bartender, sometimes I desire cocktails built specifically for my flavor palette. For this cocktail, I started with a watermelon-cucumber base, adding the tartness of lime, and pineapple vodka for depth.
Growing up on a farm, I can imagine how joyful it would have made us to be greeted with this refreshing watermelon cocktail after a long day in the fields.
The Candy Apple
Recipe by Carl Orr
Ingredients:
- 1.5 ounce Van Gogh Unflavored Vodka
- 1.5 ounce Peach Schnapps
- 1.5 ounce Apple Pucker
- 1.5 ounce Diet Oceanspray Cranberry
Preparation:
Add all ingredients into a shaker of ice, shake and pour over ice into a cocktail glass.
This can also be made as a martini simply by pouring into a chilled martini glass.
Garnish:
None really. If making a big batch for a party, one could float round apple slices in the container just for looks.
Glassware:
Cocktail glass if poured over ice, martini glass if served as a martini
Cocktail Inspiration:
This time of year is when most states are hosting their State Fair events, which unfortunately due to the COVID-19 situation are being cancelled. I wanted to make a drink that brought back memories of The Fair so upon the first sip, a person will instantly recall the thrill rides, the smell of the various food vendors, the carnival barkers calling for you to try your luck and win a prize, and the overall fun one may have had at the fairs at different ages of their lives.
Twilight
Recipe by Gina Kazimir
Ingredients:
- 1oz VG Acai-Blueberry vodka
- 1/2 oz VG Blue vodka
- 1oz Gin
- 1/2 oz Crème de Violette liqueur
Preparation:
Shake ingredients together in a cocktail shaker with ice. Strain into martini glass, top with Seltzer Water.
Garnish:
Express lemon peel over glass, garnish with lemon peel twist
Glassware:
Coupe or martini glass
Cocktail Inspiration:
A Vesper and an Aviation went out on a date, and the Twilight was born. I enjoy the simple, bracing taste of both, but don't really like cherry flavor. The Twilight is my variation - a bit mysterious, a hint of a bubble, a touch of flavor and a clean finish.
Freedom of Espresso
Recipe by Isaac Pollak
Ingredients:
- 1.5 oz Espresso Van Gogh Vodka
- 1 oz Dolin Dry vermouth
- .75 oz Martini & Rossi Fiero
- 1 dash Grapefruit Bitters
Preparation:
Add everything into a mixing glass with ice and stir until it is well chilled. Strain into an ice filled rocks glass. Garnish with an orange peel.
Garnish:
orange peel
Glassware:
rocks glass
Cocktail Inspiration:
I began by thinking of the beverage I couldn't live without, and in the end I came up with two... a fresh, hot espresso, and an ice-cold bitter negroni. This cocktail combines the best of both drinks: smooth rich espresso flavor, bitter orange peel, bright vermouth, and orange peel aroma. Espresso flavored Van Gogh Vodka replaces the gin in a traditional negroni for a smoother and less vegetal flavor. Cheers!
A Taste of Georgia
Recipe by Carl Orr
Ingredients:
- Equal parts of :
- Van Gogh Cool Peach Vodka
- High West American Prairie Bourbon
- Fresh made Sweeten Ice Tea
Preparation:
Prepare the Sweeten Ice Tea to your liking. The key is make the ice tea fresh as opposed to using pre made or instant.
Combine equal parts of all ingredients into a Mason jar with ice.
Stir well.
*Note* I did not have a Mason jar on hand, so I used an old fashion glass
Garnish:
Lemon wedge if you normally use it in your ice tea.
Glassware:
Mason Jar. However, I didn't have one on hand so I used an Old Fashion Glass
Cocktail Inspiration:
I wanted a drink that was a throwback to simple living and southern charm. With the first sip, you are transported back to a time of sitting on the front porch, watching the sunset and children chasing fireflies.
Dona Lourdes
Recipe by Armando Troche
Ingredients:
- Vodka
- Vodka vainilla
- Chile
- Gengibre
- Bourbon
- Canela
- Ron 151
- Limon
- China
- Triple sec
Preparation:
Vodka + gengibre chile canela cáscara de limon y china dejar reposar 1 dia( 8 onz , 1 dash,.5 dash, 1 Chile seco, cáscara de limon y de China ) dejar reposar 1 día
1onz de esa mezcla
1 onz de vodka vainilla
.5 onz de ron
.5 onz ?
Q se vea la división
Sazonado con triple sec
Garnish:
No
Glassware:
Whiskey cup
Cocktail Inspiration:
Mi madre dona Lourdes su genio
Zonnebloemen en Appels
Recipe by Sandy Thompson
Ingredients:
- 1.5 oz. Van Gogh unflavored vodka.
- 2 oz. Indian River Apple Cider
- 1/2 oz. whipped cream flavored vodka, any brand will do.
- 1/2 teaspoon vanilla extract
Preparation:
Chill martini glass in freezer, fill shaker with crushed ice.
Sprinkle 1/4 cup crushed salted sunflower kernels on saucer. Coat rim of glass with some of the cider then dip onto the saucer with the sunflower kernels to coat the rim of martini glass.
Pour in Van Gogh vodka, Apple Cider, whipped cream flavored vodka, vanilla extract, shake vigorously, strain into glass.
Garnish with real sunflowers or you can use artificial ones.
Garnish:
Crushed sunflower kernels and sunfowers
Glassware:
Classic clear martini glass
Cocktail Inspiration:
I wanted to honor Van Gogh's sunflowers that he so often depicted in his work. Since sunflowers and apples are symbolic of late summer/fall I wanted to concoct something with an apple pie flavor. Using a touch of sunflower kernels along with the apple cider gives it a unique salty- sweet taste. And to further honor Van Gogh I titled the drink Zonnebloemen en Appels which is Dutch for Sunflowers and Appels.
Starry Eyes
Recipe by Arpine Manukyan
Ingredients:
- 1.5 oz Van Gogh Vodka
- 1 oz Lillet blanc
- 1.75 oz apple sour
- Splash of club soda
- apple sour: 1 part apple juice 1/2 part lemon juice 1/4 part simple syrup
Preparation:
Combine all ingredients except club soda and a shaker. Shake till it hurts?
Add blue ice (food coloring) made in advance.
Splash the soda
Garnish with marigold
Garnish:
Marigold flower and blue ice cube
Glassware:
Coupe
Cocktail Inspiration:
I like working with vodka and juices as I am a mom and we always have some kind of juice on hand But adding the Lillet makes me feel more sophisticated. Adding the blue Ice really goes with the starry night theme as it gets darker as it melts and that’s why I want it to keep the garnish a simple marigold as the moon in the painting.
Life's a Peach
Recipe by Gina Kazimir
Ingredients:
- 1.5 oz Cool Peach vodka
- 3/4 oz Cointreau
- 1 oz Cranberry Limeade - homemade
- 1 egg white
Preparation:
1. Make your cranberry limeade by blending equal parts cranberry juice, fresh squeezed lime juice and simple syrup together. You may adjust the ratios a bit to your taste. When you have the balance you want, strain and store.
2. Put all of the ingredients into your shaker with large ice cubes
3. Reverse Dry Shake using a Boston shaker - shake until frothy with ice, strain from the glass into the chilled metal, shake again
4. Strain into a coupe glass
Garnish:
Fresh peach slice (NOTE: You can freeze sliced fresh peaches and use those, also)
Glassware:
Coupe Glass
Cocktail Inspiration:
Inspired by the Clover Club, this cocktail takes the taste of summer and puts it into a glass for an elegant look.
Go Go Juice
Recipe by Jackie Mutschler
Ingredients:
- 1 oz Double Espresso Van Gogh
- 1 oz Vanilla Van Gogh
- .5 oz Coconut Milk
- .5 oz Spices Brown Sugar syrup
- 2 dash Xocolat Mole Bitters
Preparation:
Add everything to a shaker, shake hard, strain into coupe.
Garnish:
Hazlenut, nutmeg, cinnamon
Glassware:
Coupe
Cocktail Inspiration:
I love espresso martinis but am very picky when I order them. They can often be too bitter so I wanted to sweeten it up and make it more creamy.
Flower In The Wind
Recipe by Savannah Scott
Ingredients:
- 2 oz Van Gogh Peach
- .5 Elderflower liqueur
- 1 oz Lemon
- Prosecco
Preparation:
Put everything except Prosecco into a mixing glass and stir for about 1 minute. Strain into coupe.
Garnish:
Basil, lemon peel, sprinkle black pepper
Glassware:
Coupe
Cocktail Inspiration:
I was really inspired by a cocktail I had in Italy last summer that was very simple in the approach, but packed a big flavor and was the MOST refreshing.
Tropical Breeze
Recipe by Jonathan Matos
Ingredients:
- 2oz Van Gogh Pineapple vodka, 1oz mango nectar, 1 oz passion fruit juice, .5 oz guava marmalade. Garnish with a black berry or orange slice.
Preparation:
Pour all ingredients in shaker, shake well. serve on the rocks.
Garnish:
Blackberry or orange slice
Glassware:
Whiskey glass
Cocktail Inspiration:
My Inspiration for this drink was a tropical beach. I want sip this drink and be transported to paradise.
Witch’s Daydream
Recipe by Alicia Pardey
Ingredients:
- Muddled blackberries
- 1 oz Marie Brizard Parfait Amour Orange Liqour
- 1 oz Vangogh Vodka
- 2 oz lychee syrup
- 1 lychee for garnish
Preparation:
Throw blackberries in shaker and middle with ice.
Add vodka, Marie Brizard and lychee syrup. Shake well and strain into martini glass. Add a floating lychee as garnish.
Garnish:
Lychee
Glassware:
Martini glass
Cocktail Inspiration:
This recipient is inspired by my love for all things witchy and Halloween. I wanted a dark drink that was still light enough to drink before a meal.
Machiatto Martini
Recipe by Gina Kazimir
Ingredients:
- 1 oz Van Gogh Espresso Vodka
- 1 oz Van Gogh Dutch Caramel Vodka*
- 1 shot espresso
- Frothed milk
Preparation:
Froth milk as you would for cappuccino, brew one shot espresso
Pour vodka into your martini glass, stir
Pour in espresso
Add milk to taste, top with froth
*NOTE: You can also make a Mocha Machiatto Martini by substituting VG Dutch Chocolate Vodka for the Dutch Caramel, or a Vanilla Machiatto Martini by substituting VG Vanilla
Garnish:
OPTIONAL: Drizzle caramel on top
Glassware:
Martini Glass
Cocktail Inspiration:
An espresso drink is a great way to end a meal, but an espresso based martini is even better!
Hudson Pomme D'epices
Recipe by Mariana Leung
Ingredients:
- 2 oz Fresh apple cider from the Hudson Valley
- 1.5 oz. Van Gogh Vodka - Dutch Caramel
- 1.oz. Pumpkin Spice Simple Syrup
- A handful of ice
Preparation:
Make a simple syrup with 1/2 cup of granulated sugar and 1/2 cup of water. Simmer over a stove in a small pot until sugar dissolves. Add your favorite pumpkin spice blend or mix your own with cinnamon, ginger, cloves and a touch of nutmeg. When the syrup cools, add 1 oz. To a cocktail blender with ice along woth the apple cider and Van Gogh Dutch Caramel vodka. Blend until ice is crushed. Pour into martini glass an garnish with apple slice, and toasted, skewered marshmallow.
Garnish:
1 cross-section of a NY apple. 1 pumpkin spiced cider marshmallow, skewered in cinnamon stick, toasted
Glassware:
Martini glass
Cocktail Inspiration:
I love autumn spices, apple-picking in New York's Hudson Valley, toasting marshmallows and a good cocktail. This creation is a combination of my ideal fall weekend.
The Cotton Candytini
Recipe by Carl Orr
Ingredients:
- 2 ounces Van Gogh Unflavored Vodka
- 2 ounces Van Gogh Cool Peach Vodka
- 2 ounces Triple Sec
- 1 palm size piece of multi flavored cotton candy
Preparation:
Combine the Van Gogh Unflavored Vodka, Van Gogh Cool Peach vodka, and Triple Sec in a shaker and shake vigorously.
Pour into an unchilled martini glass.
Drop the piece of multi flavored cotton candy into the martini and it will immediately dissolve into colorful streaks.
Garnish with another pinch of cotton candy stuck on the rim of the martini glass.
Garnish:
A small pinch of cotton candy stuck on the martini glass rim.
Glassware:
Unchilled martini glass. You want the martini glass to be unchilled if you are using the cotton candy garnish. Or else the condensation from a chilled glass will cause the garnish to melt and start running down the side.
Cocktail Inspiration:
I was looking for a martini that was different, fun and delicious to serve to my guests at a summer lawn party. This martini turned out to be a big hit and I have been asked to make it again many time over. For large gatherings it is very easy to make a big batch and fill several martini glasses at once. Sticking the cotton candy on the martini glass as a garnish is fun too because the person can tip it over and watch it instantly dissolve into colorful streaks and swirls.
Cool Peach Drop
Recipe by Valencia Parker
Ingredients:
- 1.5 oz Van Gogh Cool Peach Vodka
- 1.5 oz Triple Sec
- 1 oz Peach Schnapps
- 1 oz lemon juice
Preparation:
Pour all ingredients into a shaker filled with ice. Shake vigorously for 30 seconds. Strain into a martini glass with a sugared rim, and garnish with a fresh peach slice.
Garnish:
Fresh peach slice
Glassware:
Martini glass
Cocktail Inspiration:
I love lemon drops, and I love peaches, but I’ve never seen the peach get its moment to shine in a drink like that, so I thought it would be worth a shot to try to create the peach equivalent. And after coming up with this recipe, I’m so glad I did. It’s perfect for a patio brunch or on the couch watching an episode of the Real Housewives of wherever!
Double Caramel Express
Recipe by Valencia Parker
Ingredients:
- 2 oz Van Gogh Double Espresso Vodka
- 1 oz Bailey’s Salted Caramel
- 1 oz Starbucks Doubleshot Espresso & Cream
- 1/2 oz International Delight Caramel Macchiato
Preparation:
Pour all ingredients into a shaker filled with ice. Shake vigorously for 30 seconds. Strain into a clear Irish coffee mug.
Garnish:
Whipped cream, toffee chips and instant coffee crystals
Glassware:
Irish coffee mug
Cocktail Inspiration:
I am a big fan of caramel in general, and caramel macchiatos as a drink, but I wanted a version where alcohol was involved. This Double Caramel Express will pick you up, AND knock you out!
Liquid Bouquet
Recipe by Jason Holmes
Ingredients:
- 1.5 oz Van Gogh Unflavored Vodka
- 1 oz Oleo Saccharum Shrub*
- 1/2 oz Elderflower Liqueur (St. Germain)
- 3 oz Dry Sparkling Wine
Preparation:
1. Combine Van Gogh Vodka, shrub and elderflower liqueur in a mixing glass over ice. Stir with a barspoon to chill/dilute; about 15 seconds.
2. Strain into glass vase.
3. Top with dry sparkling wine; add straw.
4. Garnish with hand-carved citrus bouquet and serve.
* To Make Oleo Saccharum Shrub:
1. Combine peels of 2 grapefruits, 1 orange and 1 lemon with a 1/2 cup of sugar in a bowl. Allow to sit overnight to extract citrus oils from peels.
2. Strain oleo saccharum into a clean vessel; add 1/2 cup grapefruit juice and 1/8 cup apple cider vinegar to make shrub.
3. Store under refrigeration until ready for use.
Garnish:
Hand-carved citrus peel bouquet (lime, lemon, orange, grapefruit).
Glassware:
Small Glass Vase
Cocktail Inspiration:
My inspiration for this cocktail came, unsurprisingly, from a bouquet of flowers. What if when presented with a vase of fresh florals you were not only able to appreciate the beauty with your eyes and sense of smell-- but your tastebuds, also?
The drink itself is meant to approximate what I imagine a drinkable bouquet to be like: pleasant, mildly sweet, slightly tart, layers of florals, and a bubbly effervescence that brings a smile to your face.
The elaborate, hand-carved citrus peel bouquet garnish and choice of glassware further accentuate and convey this allusion.
The next time you reach for Van Gogh vodka-- have some fun, use your imagination, and opt to create a Liquid Bouquet!
Italy '82
Recipe by Gina Kazimir
Ingredients:
- 1.5 oz Van Gogh Cool Peach vodka
- 1/2 oz Cointreau
- 1 oz peach juice, fresh if possible
- 3 oz Prosecco
Preparation:
Combine peach juice, vodka & Cointreau in a cocktail shaker with large ice cubes, shake to chill
Strain into champagne flute
Top with Prosecco
Garnish:
Express a lemon peel over the top of the flute, drop in glass (or place on the edge if a peach is not available). Place peach slice on side.
Glassware:
Champagne flute
Cocktail Inspiration:
My mother and I were in Italy in 1982. We'll never forget being in a restaurant as their national football team advanced to the semi-finals of the World Cup. Italy would go on to win, and this drink is my homage to that memory, combining a Bellini with a French 75.
Vacation Station
Recipe by Joe Costa
Ingredients:
- 1.5 Blueberry Açaí Van Gogh
- .5 Banana Liqueur
- 1 Pomegranate Juice
- .5 oz Coconut Sugar Simple
Preparation:
Pour all ingredients into a cocktail shaker. Give it a good shake for about 8 seconds and strain into a glass with ice.
Garnish:
Candied Ginger
Glassware:
Rocks Glass
Cocktail Inspiration:
I was supposed to be on vacation this summer as I’m sure a lot of us were. We all need a break, so I decided to bring my vacation home and enjoy this tropical beach vibes in my apartment.
An Apple A Day
Recipe by Q Burdette
Ingredients:
- 1.5 Van Gogh Wild Appel
- .5 Van Gogh Dutch Caramel
- .5 Lemon
- .5 Maple Syrup
Preparation:
Put all ingredients together in a mixing glass with lots of ice. Stir for 60-70 seconds. Strain into rocks glass.
Garnish:
Frozen baby Fuji apple
Glassware:
Rocks glass
Cocktail Inspiration:
My favorite part of the season change is picking apples and dipping them in my famous homemade caramel. I wanted to capture that essence in cocktail form, and I think I nailed it.
The Shrubbery
Recipe by Jessica Lucatorto
Ingredients:
- 2 oz VAn Gogh Pomegranate
- 1.5 oz Ginger Lemon Shrub
- .5 oz Grapefruit
- 2 oz Blood Orange Soda
Preparation:
Put all ingredients except for soda into a cocktail shaker and give it a hard shake. Add soda and pour into a rocks glass.
Garnish:
Garden mint and lemon peel
Glassware:
Rocks
Cocktail Inspiration:
I love shrubs, my grandmother used to make them as medicinal sodas. I wanted to pay homage to one of her favorites while adding some more flavor around it.
Everything Nice
Recipe by Asia Shabazz
Ingredients:
- 2 oz Van Gogh Pomegranate
- .75 oz Lime
- .75 oz Lemon
- .5 oz BlackBerry Ginger syrup
- 2 muddled Serrano
- 2 oz House Tonic
Preparation:
Middle Serrano with lemon lime and syrup, add vodka to tin and shake well for 6-8 seconds. Add house tonic to tin and double strain into tall glass.
Garnish:
BlackBerry and Serrano
Glassware:
Collins
Cocktail Inspiration:
I love playing with sweet and spicy and different levels of spice. The ginger and Serrano play well to bring out this calm
Herbaceous spice while the BlackBerry and Pomegranate notes come through to soothe the palette towards the end.
Carnival Of Sins
Recipe by Jaymo Oakley
Ingredients:
- 1.5 oz Van Gogh Dutch Caramel Vodka
- .75 oz Clove Infused Honey
- .5 oz Cream
- .25 oz Fresh Lemon Juice
Preparation:
Steep cloves in hot water for 5 minutes. Cut with equal parts honey and stir until fully blended.
Garnish:
Grated Nutmeg
Glassware:
Nick and Nora / Martini glass
Cocktail Inspiration:
Being from Salem, Massachusetts it’s not a shock to anyone that my drinks have a darker inspiration. But I LOVE fall flavors because that’s what I grew up on. Loving Halloween I wanted to design a carnival-inspired smooth, yet warm feeling drink that’s easily made at home. I love the taste of the Dutch Caramel Vodka without it being overly sweet and the cloves put a nice spice to the honey. The cream allows for a smooth delivery with the citrus giving contrast and bitter that allows for the use of caramel vodka and honey without the drink tasting like a bag of sugar. I chose a grated nutmeg garnish because it’s amazing on the nose and plays well with the cloves and caramel giving the cocktail that Halloween, fall warmth.
A Break from the Chaos
Recipe by Kiyoko Kinoshita
Ingredients:
- muddled mint
- 1oz lime juice
- ..75 oz guava puree
- 2oz van gogh pineapple vodka
- Top with splash of club soda and hibiscus bitters
Preparation:
Muddle mint in tin, add lime juice, guava puree and vodka to tin. DRY SHAKE. Pour into Collins glass. Add splash soda then top with pellet ice. Top with a good amount of hibiscus bitters.
Garnish:
garnish with mint sprig and edible orchid
Glassware:
Collins glass
Cocktail Inspiration:
my inspiration was my urge to getaway in this crazy covid19 times. I wanted a way to escape reality. A way to feel like I was on vacation in paradise even though we are all stuck in one place basically. I created this at home in my home bar while mi kids drove me crazy.
Zoller
Recipe by Ken Simon
Ingredients:
- Saint Germain
- Lime
- Van Gogh Vodka
Preparation:
0.75 oz Saint Germaine
Juice of 0.5 lime
1.5 oz Can Gogh vodka
Shake with ice
Pour
Enjoy
Garnish:
None
Glassware:
Martini glass
Cocktail Inspiration:
Named for the late Mark Zoller, brilliant scientist and entrepreneur.
BamBam Mill
Recipe by Jennifer Richardson
Ingredients:
- 2 oz Van Gohg Acia-Blueberry Vodka
- 1 Tbs cream of coconut (Coco Lopez)
- 1 Tbs fresh lime juice
- 2 oz unsweetened coconut milk
Preparation:
Shake all ingredients with ice and strain into glass rimmed with fruity pebbles.
Garnish:
Rimmed glass with cream of coconut and slightly crushed fruity pebbles
Glassware:
(Bigger than normal) shot glass
Cocktail Inspiration:
Childhood memories of drinking the milk after eating fruity pebbles.
Sonnet 73
Recipe by Brianna Lark
Ingredients:
- 2 oz Unflavored van gogh vodka
- .75 oz maple oat milk
- .50 oz *homemade rosemary infused pumpkin spice syrup
- 1 egg white
- *homemade syrup: 2c sugar, 2c water, 1/4-Chōme pumpkin purée, pinch sea salt, 1tsp cinnamon, 2tsp pumpkin pie spice, 1tbs fresh chopped rosemary
Preparation:
Make syrup first and let cool
Separate egg yolk from white
Method: Shake All ingredients With ice; strain
Garnish: burnt rosemary sprig and nutmeg
Glass: coupe
Garnish:
Burnt rosemary sprig and nutmeg
Glassware:
Coupe
Cocktail Inspiration:
I wanted to make something that had all the joys of the coming fall. After a sunny season full of citrus flavors I wanted to highlight autumns game for spices and natural sweetness. Named after Shakespeares famous Sonnet 73, where he relates the coming of fall to getting older, the line where he says “sunset fadeth in the west” was my main focus. I wanted a cocktail to enjoy in the upcoming chill while I marinate in the years memories and watch the sun fall.
Chocolate Orange Delight
Recipe by Emily Wright
Ingredients:
- 1.5 oz Van Gogh Dutch Chocolate vodka
- 1.5 oz bourbon
- 3/4 oz honey syrup
- 4 dashes of orange bitters
- Dash of angostura bitters
Preparation:
Stir all ingredients over ice till chilled. Pour into glass over a large cube. Serve with dehydrated orange wheel.
Garnish:
Dehydrated orange wheel
Glassware:
Old fashioned glass
Cocktail Inspiration:
Great after dinner drink to satisfy my sweet tooth and I love those chocolate oranges that come out for the holidays.
The Roosevelt
Recipe by Sarah Trinh
Ingredients:
- 1 1/2 oz Van Gogh Vodka
- 3/4 oz Passoa Passionfruit liqueur
- 3/4 oz Cranberry juice
- 1x Strawberry
Preparation:
Rim the stemless martini with Tajin chili salt and set aside.
Muddle a strawberry in a mixing glass then add the rest of ingredients into a shaker and shake with ice.
Strain into the stemless martini glass and top up with ice. Enjoy!
Garnish:
Rim with Tajin chili salt
Glassware:
Stemless martini glass
Cocktail Inspiration:
The Roosevelt cocktail named after the public high school in San Antonio-Texas where I’m currently teaching. I made this drink to represent myself as simple human but know how to enjoy every single moment in my life. I love everything in red and used to swing by the Riverwalk every weekend with friends & family. Even I love margarita but I couldn’t taste the Tequila so I do always substitute for vodka and that’s how I came up with this drink. Hope you guys enjoy! Cheers,
Acai-tini
Recipe by Mel Fisher
Ingredients:
- 2 oz Van Gogh Acai
- .5 oz St George Bruto Americano
- .75 oz Grapefruit
- .75 oz Lemon
- .5 oz Honey syrup
Preparation:
Add all ingredients to shaker. Shake and strain into coupe glass. Garnish with rosemary.
Garnish:
Sprig of rosemary
Glassware:
Coupe glass
Cocktail Inspiration:
I wanted to combine the cool freshness of Van Gogh Acai vodka with my favorite citrus. Bruto americano proved the perfect ingredient to bring the two together and round out this unique Acai-tini flavor. Topped with a sprig of rosemary from my garden for a pop of texture and intrigue.
Love is for Suckers
Recipe by Bethany Farrier
Ingredients:
- 1.5 oz Van Gogh vodka
- .5 oz Luxardo Maraschino liqueur
- .5 oz honey simple syrup
- Splash of pomegranate juice
- Garnish with rosemary
Preparation:
Shake vodka, luxardo and simple syrup with ice and pour over ice into stocks glass. Add pomegranate and rosemary and enjoy while contemplating romantic rejection.
Garnish:
Rosemary sprig
Glassware:
Rocks glass
Cocktail Inspiration:
While Van Gogh's paintings evoke calm and serenity, I think we can all agree he had a flare for the dramatic. The infamous ear inspired the vibrant red color while the rosemary adds not only a symbol for the paint brush, but a lovely herbaceous aroma. Was it a bit much? Maybe, but he did it for love!
Chocolate Cortaditotini
Recipe by Alicia Pardey
Ingredients:
- 1 oz Vangogh Chocolate Dutch vodka
- 1 oz Marie Brizard Chocolate Royal
- 2 oz Cuban Cortadito (espresso+ evaporated milk + sugar)
- Sprinkle of cocoa powder
- ***Classic Cortaditotini can be made using the Vangogh Espresso Vodka and Dolce Nero espresso liquor.
Preparation:
Brew espresso using your preferred coffee maker. Stir in sugar to sweeten it ( half tablespoon suggested). Then add the espresso, evaporated milk , vodka and chocolate liquor To a shaker with ice. Shake well. Pour into a martini glass and finish with a sprinkle of cocoa powder.
Garnish:
Cocoa powder
Glassware:
Martini glass
Cocktail Inspiration:
This is my take on a 3:05 cafecito time on a Friday. It has to be at 3pm because you need the extra caffeine to get you through the rest of the work day but also it’s Friday and your over it so why not just start happy hour early ? It’s 5 o’clock some where.
Van Gough’s Diet
Recipe by Nick Welch
Ingredients:
- 1.5 oz Van Gough Dutch Chocolate Vodka
- 1.25 oz Mezcal (I used casamigos)
- .75 oz Coffee liqueur (I used Mr. Black)
- 3 dashes orange bitters (I used Angostura Orange)
Preparation:
Combine ingredients in mixing glass with ice and stir for 15-20 seconds. Pour into rocks glass with clear large cube.
Garnish:
Express orange peel over flame into the cocktail and place peel on top of cube.
Glassware:
Rocks
Cocktail Inspiration:
I read about Van Gough while visiting Amsterdam and recalled how his diet was poor and he was drinking a lot and smoking cigarettes. So, I thought to make a potent cocktail playing off what he might have consumed in an average day back then. So, just the essentials... coffee, chocolate, vodka and some smoke and just a hint of fruit :)
Study in Peach
Recipe by Yaralisse Santana
Ingredients:
- 3oz Van Gogh Cool Peach vodka
- 2.5oz Grapefruit juice
- .5oz Grenadine
- 1 Egg white
Preparation:
In chilled shaker pour vodka, grapefruit juice and egg white. Dry shake with hawthorn spring for one minute.
Add two ice cubes and continue shaking until dissolved.
Pour in chilled tall glass.
Sink grenadine.
Garnish:
Garnish with peach slices and grapefruit peel.
Glassware:
Tall glass
Cocktail Inspiration:
The inspiration for this cocktail was a study in blending and separation of colors. I did a lot of playing around with different densities and flavors before arriving at this concoction. Some science, some art, all cocktail.
Peach Blossom Ala-Mode
Recipe by Dayton Owens
Ingredients:
- 2 oz Van Gogh Cool Peach Vodka
- 1 oz Pallini Peach Liqueur
- 2 0z Kern's Peach Nectar Can use Peach Puree
- Sprinkle in Cinnamon & Sugar (pre-mix together)
Preparation:
Mix the above ingredients together in shaker - I use Ice Square in shaker to control melting
Prep Martini Glass in Freezer
Rim Glass with Lemon slice then dip in Cinnamon & Sugar
Pour shaker contents into Martini glass
Top with Whip Cream and a fresh cut Peach slice.
Garnish:
Whip Cream, Cinnamon & Sugar, Peach Slice
Glassware:
Martini Glass
Cocktail Inspiration:
Van Gogh has a famous painting called The Orchard Peach Tree in Blossom which is one of my favorites of his. So thinking of making a peach drink I came up with this version being motivated by Van Gogh's art. I love Peach Cobbler and Peach Pie so I wanted something that tasted close to this. You can even add a small scoop of vanilla ice cream if you want to go full on Ala-Mode but you would need a Margarita glass for it.
Chocolate margarita
Recipe by LeAnn Foulks
Ingredients:
- 1.5 Oz Van Gogh chocolate vodka
- 1 Oz chocolate ganache sauce
- 2 Oz house made sour mix
- (Freshly squeezed oranges, limes, lemons and agave)
Preparation:
Fill my shaker with ice add vodka add chocolate sauce add sour mix and shake
Garnish:
Garnish with an orange wedge and a salt rim
Glassware:
Any margarita glass will do. I used a 13oz globe
Cocktail Inspiration:
I was inspired by one of those chocolate oranges that you crack open and eat
Chase The Blues Away
Recipe by Dayton Owens
Ingredients:
- 2.5 Oz Acai Blueberry Vodka
- 1 1/4 oz Liquor 43
- Drizzle of Amoretti Blueberry Simple Syrup
- Fresh Blueberries & Lime
Preparation:
Muddle about 15-20 blueberries with 1/3 of a lime sliced in a shaker
Add ice, Van Gogh Acai Blueberry Vodka, & Liquor 43 shake well
Double Strain - Note I use a very tight wire mesh strainer for 2nd strain
Chill Martini glass in freezer
Pour into Glass - garnish with Lime wedge and toothpick of 4 to 5 blueberries as seen in the picture.
Garnish:
Blueberries & Lime Slice
Glassware:
Martini Glass
Cocktail Inspiration:
Vincent Van Gogh had terrible depression during his life and with COVID having everyone on edge the drink name was inspired by both of these events. I wanted to Chase The Blues Away. We all need something to help chase the blues away so I hope this drink can bring a little joy to your life and taste buds.
Pom Pear Perfection
Recipe by Dayton Owens
Ingredients:
- 1.5 oz Van Gogh Pomegranate Vodka
- 1/2 oz. Pama Pomegranate Liqueur
- 1/2 oz Mathilde Poire (Pear) Liqueur or Poire Williams Liqueur
- 3-4 oz of Chandon Champagne fill to top of flute
Preparation:
In a shaker add Van Gogh Pomegranate Vodka, Pama Pomegranate Liqueur, and Mathilde Poire (pear) liqueur over large piece of ice. Shake well. Prepare Champagne flute by rimming with a lemon and dipping in a pomegranate drink rimmer. Pour the mix into the glass add Chandon Champagne to the top. If you wish you can add a lemon twist but not required.
Garnish:
Pomegranate Drink Rimmer
Glassware:
Champagne Flute
Cocktail Inspiration:
My wife loves to go to New Orleans & the Hotel Monteleone at the Carousel Bar where they serve a drink called the French 007. I always wanted to find a way to create something a little different and better. My wife came up with the name when we were tossing around ideas. It really is now Pom Pear Perfection by adding Van Gogh Pomegranate Vodka and the pomegranate drink rimmer. Note I tried multiple types of bubbly including Prosecco,& Asti, but the Chandon Brut came out with the best blended flavor for this drink.
Dalgona Get Buzzed
Recipe by Shelby Stange
Ingredients:
- 1.5 oz Van Gogh Double Espresso Vodka
- 2T granulated sugar
- 2T instant coffee (I used hazelnut flavor)
- 6 oz milk
Preparation:
First you must make the Dalgonna coffee. The traditional recipe calls for 2T granulated sugar, 2T instant coffee (I used hazelnut flavor), and 2T cold water. I replaced the cold water with 1.5 oz Van Gogh Double Espresso Vodka! Whisk all these ingredients together (about 10 mins using hand whisk) until mixture is velvety and fluffy. Fill a glass (preferably 11-12oz) with ice, and 6oz cold milk of choice (I used 2%). Dollop the dalgona coffee mixture on top and swirl before serving.
Garnish:
N/A
Glassware:
11oz stemless imperial stout glass
Cocktail Inspiration:
I’m always most excited about brunch cocktails. I love bloody Mary’s and any sort of cold brew drink, so I thought I would come up with something using the Van Gogh Double Espresso. At the beginning of this year, the Dalgona coffee trend really caught momentum so I figured if it could also be boozy, that’s a double win!
Apple Cider Mule
Recipe by Vivianne Toral
Ingredients:
- 2 oz ginger beer
- 1.5 oz Van Gogh Vodka
- 2 oz Apple Cider
- 0.5 oz fresh squeezed lime juice
- Ice
- Caramel apple slice for garnish (optional)
Preparation:
Squeeze lime juice into your copper mug, add ice, add Apple cider, Van Gogh Vodka, and ginger beer.
Garnish:
Caramel apple slice (optional)
Glassware:
Copper mug
Cocktail Inspiration:
I married my high school sweetheart 7 years ago and our honeymoon was on Thanksgiving week but we were in the US Virgin Islands so it didn’t feel much like fall or thanksgiving at all!! Thankfully, we had an American bartender who understood my need for fall flavors in the middle of the the tropics. I immediately asked him for the recipe and we make it every year on our anniversary and we serve it as our signature cocktail when we host thanksgiving for our families. It’s become quite the staple drink! And as always, we ONLY use Van Gogh for it’s smooth taste and the fact that it has never given us a hangover! We love Van Gogh!
Pink Skies
Recipe by Waffa Evaji
Ingredients:
- 1/2 cup Almond Milk
- 2 Medium Strawberries
- .5 oz simple syrup
- 1.5 oz Van Gogh Dutch Caramel
- 4 ice cubes
Preparation:
Blend all ingredients in blender and then pour in glass
On top:
Squeeze 1/2 lemon
Dust 1 tablespoon of sugar
Garnish with strawberry
Garnish:
Garnish with strawberry
Glassware:
Martini glass
Cocktail Inspiration:
I am classy, but sassy.
Just like I love my black dress attire with a martini, I love my frozen drinks next to the pool in my bikini.
Many Moons
Recipe by Ace Escudero
Ingredients:
- 1.5 oz Van Gogh Açaí Blueberry
- 3/4 cup Apple Juice
- .5 oz Simple Syrup
- Squeeze of Lemon
Preparation:
Fill with ice
Pour in Apple juice & simple syrup then top with Van Gogh açaí blueberry. Squeeze lemon on top & add garnish
Garnish:
Lemon Wheel Garnish
Glassware:
Rocks glass
Cocktail Inspiration:
Time inspired me ... always in a time crunch I wanted a cocktail that is simple but beautiful to help ease from the busy day to the quiet night
I Like Your Peach Fuzz
Recipe by Shelby Stange
Ingredients:
- 2oz Van Gogh Cool Peach Vodka
- 1 egg white
- 3/4 oz homemade peach ring candy simple syrup
- Topped with Peach-nectarine sparkling water
Preparation:
Vigorously shake 1 egg white with NO ice in a shaker
Add ice, Cool peach vodka, and peach ring candy simple syrup then shake again, about 10 seconds
Strain into high ball glass over fresh ice
Top with peach-nectarine sparkling water
Garnish with peach ring candies
Garnish:
Peach ring candies
Glassware:
High ball glass
Cocktail Inspiration:
My boyfriend LOVES peach ring candies. This is a great unique cocktail for the sweet tooth that doesn’t feel super sugary! This was inspired by a favorite cocktail of mine, the gin fizz - hence the name peach fuzz!
Sassy Spritz
Recipe by Leah Brown
Ingredients:
- 1.5 oz Van Gogh Vodka
- 1.0 oz fresh lemon juice
- 0.5 oz Giffard Lichi Li
- 0.5 oz 2:1 simple syrup
- Sauvignon Blanc
- Lemon twist
Preparation:
Shake Vodka, lemon juice, Giffard lichi li, and simple syrup in a shaker. Strain into wine glass, add fresh ice, and top with a splash of Sauvignon Blanc. Garnish with lemon twist.
Garnish:
Lemon twist
Glassware:
Wine glass
Cocktail Inspiration:
My good friend absolutely loves a spritz, and I'm always creating him new variations. The weather is starting to cool here in NYC, but he's forever drinking a spritz. He claims, with much sass, still spritz season and spritz season never dies. This drink has been his favorite spritz so far, and I dedicate it to him and his spritz sass.
A Few Of My Favorite Things
Recipe by Shelby Stange
Ingredients:
- 2oz Cool Peach Van Gogh Vodka
- 3/4 oz Homemade Maple Simple Syrup
- Muddled blueberries
- Topped with ginger ale
Preparation:
Muddle a handful of blueberries in the bottom of your shaker.
Add ice, Van Gogh Cool Peach Vodka, Maple Simple and shake.
Strain over fresh ice into a rocks glass
Garnish with a skewer of fresh blueberries
Garnish:
Fresh blueberries on skewer
Glassware:
Rocks glass
Cocktail Inspiration:
I’m a huge breakfast cocktail drinker! Some of my favorite breakfast items are fresh fruit and fluffy pancakes. I tried to blend the two, using fresh blueberries, peach vodka, and a homemade maple simple syrup. It brings all of my favorite things together!
Rosemary Pomegranate Mule
Recipe by Kate Mehring
Ingredients:
- 2.0 ounces of Van Gogh Pomegranate
- .75 ounce of lime juice
- .5 ounce of rosemary simple syrup
- ginger beer
Preparation:
Fill mule mug with ice. Add Van Gogh Pomegranate, lime juice, and rosemary syrup to mug and stir together. Top the mug with ginger beer. Garnish with a lime wedge and sprig of rosemary. (rosemary simple syrup: place 1/2 cup of sugar & 1/2 cup of water, a few sprigs of rosemary in a pot, and bring to a boil. remove from heat once boiling and let set for 1 hour.)
Garnish:
Lime wedge & rosemary
Glassware:
Mule Mug
Cocktail Inspiration:
With summer coming to an end and fall right behind, I wanted to enjoy a refreshing drink that blends a little of both seasons.
Life's just Peachy
Recipe by Kate Mehring
Ingredients:
- 2.0 ounces of Van Gogh Cool Peach Vodka
- .5 ounce of peach liqueur
- 1.0 ounce of lemon juice
- sweet tea
Preparation:
Fill mason jar with ice. Add Van Gogh Cool Peach Vodka, lemon juice, peach liqueur and stir. Top with sweet tea and garnish with a lemon wheel and fresh mint.
Garnish:
lemon wheel & mint
Glassware:
Mason Jar
Cocktail Inspiration:
I am sitting here at the beach in September trying to squeeze every last drop out of summer. What is more refreshing in the summer than an ice cold Arnold Palmer? The answer is obviously one spiked with Van Gogh Cool Peach Vodka!
Miami Thunderstorm
Recipe by Carl Orr
Ingredients:
- 2 part Van Gogh Pineapple vodka
- 1 part club soda
- 1/2 part Blue Curacoa
- 1/2 Captain Morgan spiced rum (as a float)
Preparation:
Fill a Collins / tall glass with ice almost, but not quite, to the top.
Add the two parts vodka and club soda and stir well.
Add the 1/2 part of Blue Curacoa. It will float down slowly and color the mixture. This is the "rain".
Add more ice to top off the glass and float the 1/2 part of Captain Morgan spiced rum over the top of the ice. This is the 'thunder cloud".
Garnish:
None
Glassware:
Collins glass / tall glass
Cocktail Inspiration:
In Miami, it is not uncommon to see a thunderstorm appear quickly and then disappear quickly. Just like this drink!
Ten hour energy
Recipe by Collin Stange
Ingredients:
- 1.5 oz Van Gogh double espresso vodka
- .75 oz meletti cioccolato liqueur
- .50 St. George’s coffee liquor
- 1 shot espresso
Preparation:
In a shaker combine all ingredients with ice, shake, strain into other end of shaker, dispose of ice and dry shake cocktail for 20 seconds, strain into a coup glass
Garnish:
Edible glitter
Glassware:
Coup glass
Cocktail Inspiration:
I don’t like drinking coffee in the morning to wake me up, but I do enjoy espresso martinis, so as a slight twist I started adding the chocolate liqueur to combine two of my loves!
Harmony In Red
Recipe by Alexandra Harcha-Montes
Ingredients:
- 1.5 ounce Van Gogh Vodka
- 1 ounce Bodegas Tradición Fino Sherry
- 1.5 ounce Raspberry & Thyme Cordial
- .5 ounce Lemon Juice
Preparation:
Pour all the ingredients into your cocktail shaker, add ice and shake. Strain into a Collins glass filled with ice and garnish with a sprig of fresh thyme.
To make raspberry thyme cordial bring a saucepan with 1 quart of water, 1 quart of raspberries, 1 1/2 cups of sugar, and the peels of 1 orange, 1 lemon, and 1 lime to a boil. Cover and turn heat down and simmer for 30 minutes. Strain through a mesh strainer, pour into a glass bottle and store in the refrigerator.
Garnish:
Fresh thyme
Glassware:
Collins glass
Cocktail Inspiration:
Color is powerful, able to conjure emotions, memories, or even change a persons mood, and red is definitively the most powerful of all colors. It can run a range of emotions from love, to anger, to strength, to determination. Color is a huge part of my life that I use every day in my design work and it’s truly amazing how much changing a full color palette or a single dash of color, can change the outcome. Matisse felt the same way, his “Harmony In Red” was actually commissioned as “Harmony In Blue” and was finished as such. However, after delivery to the patron that ordered it, Matisse demanded it changed to its signature red hue. This launched his series of red paintings. This is remarkably fitting, because the first time I made this cocktail I made it with blueberry and it just didn’t feel right, it was fine but it was missing something. It wasn’t until I was snacking on some raspberries that I had the realization that it wasn’t just the flavor that was off but also the color. It was kind of like the moment Matisse decided his painting should really be red. This transformed it from being something soft and ordinary, into something bold and vibrant. So my rhapsody in blue became harmony in red.
Good Times
Recipe by Christine Hopps
Ingredients:
- 1.5 oz Double Espresso Van Gogh Vodka
- 1.0 oz Chopin Dorda Chocolate Liqueur
- .75 oz Kahlua
- 1.5 oz Almond Breeze Banana Milk
Preparation:
Mix all ingredients into shaker over ice. Shake really hard. Strain into coupe glass. Garnish w/cherry. Drink up & enjoy!
Garnish:
Pitted Amarena Cherry Garnish
Glassware:
Coupe glass
Cocktail Inspiration:
I thought about hanging w/friends around the campfire in the fall, after we just enjoyed a nice meal. In a time & place pre or post pandemic when we could just laugh & enjoy one another's company.
Dutch Toffee Crunch
Recipe by Rebecca Wilkie
Ingredients:
- 1 1/2 oz Van Gogh Dutch Chocolate Vodka
- 1/2 oz Tuaca Italian Brandy
- 1/2 oz Cream
- Crushed English toffee
Preparation:
Combine Vodka and Tuaca into shaker over ice.
Prep glass with crushed toffee bits at bottom, along with cream.
Pour shaker ingredients into glass.
Garnish with balanced toffee on rim of glass.
Enjoy!
Garnish:
Piece of English Toffee
Glassware:
Libby Fountain Shoppe / Any dessert glass
Cocktail Inspiration:
We have been making some cooler weather treats and always love to include toffee. Being able to utilize the Van Gogh Dutch Chocolate into a similar tasting cocktail just made sense!
Such A Tease
Recipe by Waffa Evaji
Ingredients:
- 1/2 cup brewed white tea
- 1.5oz pomegranate vodka
- 0.5oz Simple syrup
Preparation:
Mix ingredients together in a shaker
Shake with ice in shaker
Pour into rocks glass
Garnish:
Garnished with a side of red velvet cake bite
Glassware:
Rocks glass
Cocktail Inspiration:
I LOVE tea! Why not have a favorite spiked tea?!
Van Gogh's Cream Puff
Recipe by Waffa Evaji
Ingredients:
- 1/2 cup Orange juice
- 1.5oz Van Gogh Açaí blueberry
- 1/4 cup Milk
- Agave (optional; if needed to be sweetened)
Preparation:
Mix ingredients in a blender
Blend with ice
Garnish:
Garnish with tangerine slice and sugar on rim
Glassware:
Rocks glass
Cocktail Inspiration:
I was eating a creamsicle while trying to think of a drink for this competition. That creamsicle turned a light bulb on ;)
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