Creative Cocktails

The Modern

Created by Orson Salicetti

  • 3/4 oz. Molinari Sambuca Extra
  • 1/2 oz. Ginger Water
  • 2 oz. Van Gogh Vodka
  • 1oz. Agave/lime* (sour mix)

In a tall mixing glass combine all ingredients. Add ice and shake vigorously. Strain into a martini glass and garnish with lemon zest.
*To prepare the ginger water: add one part water and one part ginger into a blender and blend. Strain the mixture to create ginger water.

Blue Shuffle

Created by Jonathan Pogash, The Cocktail guru

  • 1-1/2 oz. Van Gogh Blue Triple Wheat vodka
  • 1/2 oz. fresh lime juice
  • 1 tsp. agave nectar
  • 1/4 of a ripe pear
  • 1/4 tsp. freshly grated ginger

Muddle the ginger and pear in the lime juice and agave nectar. Add the vodka and shake well with ice. Fine strain into a chilled cocktail glass and garnish with candied ginger on rim of glass.

Strawberry-Basil Gimlet

  • 1-1/2 oz. Van Gogh Gin
  • 3/4 oz. fresh lime juice
  • 1 tsp. agave nectar
  • 1 strawberry, sliced
  • 2 basil leaves

Directions: Muddle the strawberry and basil. Add remaining ingredients with ice and shake well. Strain into a chilled martini glass and garnish with a slapped basil leaf floating on top.

Blackberry Sparkler

Created by Jonathan Pogash, The Cocktail Guru

  • 1 oz. Van Gogh Gin
  • 1/2 oz. fresh lemon juice
  • 1 tsp. agave nectar
  • 4 blackberries
  • 2 oz. Prosecco

Muddle the blackberries in the lemon and agave. Add the gin and sparkling wine and gently fold with ice. Strain into a chilled champagne flute and garnish with a blackberry.

The Noisemaker

Created by Jonathan Pogash

  • 1 oz. Van Gogh Gin
  • 1/2 oz. Limoncello di Capri
  • 1 oz. fresh clementine juice
  • 1 oz. Prosecco

Fold all ingredients in a mixing glass and strain into a chilled champagne flute that has been rimmed with spiced cinnamon sugar*. Top off with extra prosecco. Garnish with a clementine peel.
*To prepare spiced cinnamon sugar: combine equal parts white sugar, ground cinnamon, and clove

Citroen Basil Smash

Created by Jonathan Pogash, The Cocktail Guru

  • 1-1/2 oz. Van Gogh Citroen
  • 1/2 oz. grapefruit liqueur
  • 1 tsp. agave nectar
  • 1 orange slice
  • 1 lime slice
  • 1 lemon slice
  • 2 basil leaves
  • Splash of sparkling wine

Muddle the basil and fruit in the agave nectar. Add the vodka and ice, shake well, and strain over ice into a rocks glass. Top with sparkling wine and garnish with a grapefruit peel and basil leaf.

Peachberry Caiprioska

  • 2 oz. Van Gogh Cool Peach
  • 1 oz. simple syrup
  • 1/2 lime
  • 10 raspberries

Muddle raspberries, lime, and simple syrup with ice. Add vodka and shake well. Strain into a rocks glass over fresh ice and garnish with raspberries.

Minty Peach Mule

Created by Jonathan Pogash, The Cocktail Guru

  • 1-1/2 oz. Van Gogh Cool Peach vodka
  • 1-1/2 oz. good quality lemonade
  • 8 mint leaves
  • Ginger Beer

Shake all ingredients except for the ginger beer with ice and strain into ice-filled rocks glass. Top with ginger beer and garnish with a sprig and lemon half wheel.

ChicaGogh Jolt

Created by Jonathan Pogash, The Cocktail Guru

  • 1 oz. Van Gogh Double Espresso Vodka
  • 1 tbsp. coffee ice cream or gelato
  • 1/2 oz. Monin maple spice syrup

Add ice cream/gelato to a small rocks glass, then add the vodka and syrup on top and serve with a small spoon. Garnish with crushed pecans.

Dutch Pick-Me-Up

Created by Jonathan Pogash

  • 1 oz. Van Gogh Gin
  • 1 oz. Van Gogh Dutch Caramel Vodka
  • Dash each orange and chocolate bitters
  • Absinthe mist

Stir together all ingredients with ice and strain into ice-filled rocks glass. Garnish with lemon peel.

Paradijs

  • 1.5 oz. Van Gogh Pineapple
  • 1 oz. pineapple juice
  • 1 oz. soda
  • 3 strawberries

Muddle 2 strawberries in a mixing glass with pineapple juice. Add ice, vodka, and shake. Pour into a rocks glass and add a splash of soda. Garnish with a strawberry.

Infuso

Created by Allen Katz, Director of Mixology & Spirits Education, Southern Wine & Spirits

  • 2 oz. Van Gogh Pineapple Vodka
  • 1/2 oz. Campari
  • 1 oz. Fresh Orange Juice
  • 1/2 oz. Limoncello di Capri
  • 2” Fresh Cucumber, peeled

In a mixing glass, muddle the cucumber. Add remaining ingredients and shake vigorously over ice.
Strain into a chilled cocktail glass.

Honey Pom Pom

Created by Jonathan Pogash, The Cocktail Guru

  • 1-1/2 oz. Van Gogh Pomegranate Vodka
  • 3/4 oz. pomegranate juice
  • 1/2 oz. fresh lemon juice
  • 1/4 oz. honey syrup (equal parts honey and water)

Shake ingredients very well with ice and strain into martini glass or over ice into a rocks glass. Garnish with a lime wheel.

Framboos Float

Created by Jonathan Pogash, The Cocktail Guru

  • 1-1/2 oz. Van Gogh Raspberry
  • 3/4 oz. Van Gogh Dutch Chocolate
  • 1/4 oz. crème de cassis

Stir first two ingredients with ice. In a martini glass, add the crème de cassis to the bottom of the glass first. The slowly strain in contents of stirred, chilled vodkas so they float on top. Garnish with a floating star anise.

Framboos Float Shooter

Created by Jonathan Pogash, The Cocktail Guru

  • 3/4 oz. Van Gogh Raspberry vodka
  • 1/2 oz. Van Gogh Dutch Chocolate Vodka
  • 1/4 oz. Crème de Cassis

Add directly to a shot glass, start with the crème de cassis first, which should lay on the bottom of the glass. Follow with the vodkas.

The Spa Treatment

Created by Jonathan Pogash, The Cocktail Guru

  • 1-1/2 oz. Van Gogh Raspberry Vodka
  • 1/2 oz. fresh Lime Juice
  • 1 tsp. Sugar Substitute (like Splenda or Stevia)
  • 1/2 oz. fresh Cucumber Juice
  • 1 oz. chilled Citrus-Flavored Seltzer

Add ingredients with ice to shaker and shake well. Strain into champagne flute. Top with chilled citrus-flavored seltzer and stir briefly. Garnish with a thin cucumber surrounding the inside of the glass.

The Spa Treatment (Pitcher)

Serves 20
Created by Jonathan Pogash, The Cocktail Guru

  • 1 bottle Van Gogh Raspberry Vodka
  • 1/2 cup fresh Lime Juice
  • 15 tsp. Sugar Substitute
  • 1 cup fresh Cucumber Juice
  • 1 cup chilled Citrus-Flavored Seltzer

Add ingredients, except for seltzer, directly to pitcher and stir well with ice to chill and dilute. Pour into champagne flutes and then top with seltzer before serving.

Mysterium Shandy

Created by Mix It Up Cocktails for DuClaw Brewing Company, Baltimore, MD

  • 1-1/2 oz. Van Gogh Gin
  • 1 oz. elderflower liqueur
  • 1-1/2 oz. fresh grapefruit juice
  • 3 oz. DuClaw Mysterium Belgian or similar Belgian Beer Spiced Ale
  • 1/4 oz. fresh lemon juice

Add all ingredients to a pint glass with ice and stir.

Peach Shandy

  • 1-1/2 oz. Van Gogh Cool Peach
  • 1-1/2 oz. orange juice
  • 4 oz. DuClaw Mysterium Belgian Spiced Ale or similar Belgian Spiced Ale
  • 1/4 oz. fresh squeezed lemon juice

Add all ingredients to a pint glass with ice and stir.

Decadent Guinness

  • 1-1/2 oz. Van Gogh Vanilla
  • Guiness Stout, cold

Add ingredients to a pint glass with ice and stir.

Spiked Cider

  • 1-1/2 oz. Van Gogh Dutch Caramel
  • 1/2 oz. Fireball Cinnamon Whiskey
  • Cider Beer

Add ingredients to a pint glass with ice and stir.

Coffee Shop Brew

  • 1-1/2 oz. Van Gogh Double Espresso Vodka
  • 1/2oz Van Gogh Vanilla Vodka
  • 1/2 oz Irish Cream
  • Heavy Seas Peg Leg Stout

Add ingredients to a pint glass with ice and stir.

Irish Spiced Cider

  • 1-1/2 oz. Van Gogh Dutch Caramel
  • 1/2 oz. Spiced Apple Liqueur
  • Kelleys Irish Cider

Add ingredients to a pint glass with ice and stir.

Cidre & Citroen

  • 1-1/2 oz. Van Gogh Citroen Vodka
  • Stella Artois Cidre
  • Squeeze of lemon

Fill a rocks glass with ice and add vodka, squeeze of lemon, and stir well to chill. Top with cidre.

Cidre Coconut

  • 1-1/2 oz. Van Gogh Coconut
  • Stella Artois Cidre

Fill a rocks glass with ice and add vodka. Stir well to chill and top with cidre.

Pomagrenade Punch

  • 1 cup Van Gogh Pomegranate
  • 1 fresh red hot chili, seeded and sliced paper thin
  • 2 large pomegranates, seeded
  • 1/2 cup pomegranate juice
  • 1 bottle chilled champagne or sparkling wine
  • 4 mandarins, finely sliced
  • 1/4 cup maple syrup (optional – depending on desired sweetness)

In a large bowl combine pomegranate vodka, chili, and pomegranate seeds. Cover and let the mixture sit in the refrigerator for 30 minutes. Add the rest of ingredients and ice when ready to serve.

Flicka Punch

  • 1 bottle Van Gogh Pomegranate
  • 12 oz. Rose’s lime juice
  • 18 oz. lychee syrup and simple syrup mixed
  • Large handful of mint leaves

Muddle the mint in the syrups and lime juice and strain into a punch bowl. Add in the vodka with large block ice and stir. Garnish each glass with a lychee nut before serving.

Countdown Punch (UPDATE)

Created by Jonathan Pogash, The Cocktail Guru

  • 2 parts Ron Abuelo 7-yr old rum
  • 1 part Van Gogh Rich Dark Chocolate
  • 1 part apple cider
  • 1 part pomegranate juice
  • Several orange and lemon peels
  • Sugar in the Raw

Allow the orange and lemon peels to combine with the sugar in the raw at the bottom of a punch bowl. Add the remaining ingredients with block ice and stir to chill and dilute. Garnish with floating cranberries.

Candy Box Punch

Created by Jonathan Pogash, The Cocktail Guru

  • 1 bottle Van Gogh Rich Dark Chocolate
  • 12 oz. orange juice
  • 12 oz. pomegranate juice
  • 12 oz. club soda

Pour ingredients into large punch bowl or pitcher filled with ice and stir to chill and dilute. Ladle or pour out into small punch glasses. Garnish with several sliced orange wheels.

Tap 357 Classic Eggnog

  • 10 large, grade AA eggs, separated
  • 1 cup superfine sugar
  • 3 cups heavy cream
  • 2 cups Tap 357 Canadian Maple Rye Whisky
  • 1 cup Van Gogh Rich Dark Chocolate
  • 6 tsp. pure almond extract
  • 6 tsp. pure vanilla extract
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. ground cinnamon

Separate eggs into two bowls. Beat yolks until stiff, and beat whites with half the sugar until peaks form. Slowly fold whites and yolks together. Separately, beat cream with almond extract, vanilla and remaining sugar in a bowl until stiff. Slowly fold in cream with egg mixture. Add Tap 357 and Van Gogh chocolate vodka, and stir gently. Refrigerate overnight, or serve immediately with ice. Garnish with grated nutmeg and cinnamon.

Antioxidant Sangria Punch

  • 1 bottle Van Gogh Acai-Blueberry Vodka
  • 15 oz. fresh lemon juice
  • 15 oz. simple syrup
  • 1 bottle unoaked, dry white wine
  • 1 bottle red wine
  • 30 oz. pomegranate juice

Directions: Combine into large punch bowl w/ ice and stir well. Ladle out into small glasses.
Garnish: fresh berries and lemon wheels

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