Double Espresso® Vodka

Santa’s Tap-Nog

  • 1-1/2 oz. Tap 357 Canadian Maple Rye Whisky
  • 3/4 oz. Van Gogh Double Espresso
  • 4 oz. store-bought eggnog

Build directly into a rocks or highball glass and stir briefly, top with grated nutmeg.

Double Dutch Colada

  • 1-1/2 oz. Van Gogh Double Espresso
  • 2 heaping tsp. coconut cream (like coco lopez)
  • 2 oz. pineapple juice

Shake all ingredients well with ice and strain over ice into a rocks glass. Garnish with a sprinkle of cinnamon and/or orange slice

Double Espresso Russian

  • 1 oz. Van Gogh Double Espresso
  • 1 oz. coffee liqueur
  • 1 oz. half & half

Combine all ingredients in a mixing glass with ice and shake vigorously. Strain into a rocks glass over fresh ice.

Tap 357 Spiked Iced Coffee

  • 1 oz. Tap 357 Canadian Maple Rye Whisky
  • 3/4 oz. Van Gogh Double Espresso
  • 1/2 oz. coffee syrup**
  • 1-1/2 oz. whole milk (or skim milk for “skinny” option)

Shake ingredients above with ice and pour into a rocks glass. Garnish with ground cinnamon. **For coffee syrup: Brew strong coffee, then combine 1 part coffee and 1 part white or raw sugar over stove top and dissolve sugar in coffee. Chill before using.

Brunette with Pearls

  • 2 oz. Van Gogh Double Espresso
  • 1 oz. coffee liqueur
  • 1 oz. hazelnut liqueur
  • 1 Tbsp. Godiva White Chocolate Pearls (for garnish)

Combine vodka and liqueurs in a shaker with ice and shake well. Strain into a chilled martini glass and float chocolate pearls on top.

Dutch Mudslide

  • 1 oz. Van Gogh Double Espresso
  • 1 oz. coffee liqueur
  • 1 oz. Irish Cream

Add all ingredients to a mixing glass with ice and shake vigorously until well chilled. Pour into a tall glass with crushed ice. Garnish with shaved chocolate.

Double Dutch Martini

  • 2 oz. Van Gogh Double Espresso
  • 1 oz. Van Gogh Dutch Chocolate
  • 3/4 oz. chocolate liqueur
  • Splash of cream

Fill shaker with ice and add vodkas, chocolate liqueur, and a splash of cream. Shake and strain into a chilled martini glass. Garnish with a sprig of mint.

Espresso Gimlet

Created by Jonathan Pogash, The Cocktail Guru

  • 2 oz. Van Gogh Double Espresso
  • 3/4 oz. fresh lime juice
  • 1/4 oz. maple syrup

Shake well with ice and strain into chilled cocktail glass. Garnish with a lime wheel.

Adult Mocha

  • 1-1/2 oz Van Gogh Espresso vodka
  • 1 tsp Cocoa Powder
  • 1 tsp raw sugar
  • 1/3 cup milk

Add all ingredients above to mason jar with ice. Cover and shake. Unscrew cap and serve in the jar with a biscotti garnish on the side. *Alternatively, add all ingredients to a mixing glass with ice and shake vigorously. Pour into a rocks glass.

Straight Shooter

  • 1-1/2 oz Van Gogh Double Espresso Vodka
  • 3 oz of Guinness

Add ingredients to a rocks glass with ice.

The Outdoor Café

Created by Jonathan Pogash, The Cocktail Guru

  • 1 oz. Van Gogh Double Espresso Vodka
  • 1 oz. Van Gogh Raspberry Vodka
  • 1 oz. chilled Espresso
  • 1/4 oz. Simple Syrup

Shake ingredients very well with ice and strain over ice into a rocks glass. Garnish with an orange peel and raspberries.

The Outdoor Café (Pitcher)

Serves 30
Created by Jonathan Pogash, The Cocktail Guru

  • 1 bottle Van Gogh Double Espresso Vodka
  • 1 bottle Van Gogh Raspberry Vodka
  • 1 1/2 cups chilled Espresso
  • 1/2 cup Simple Syrup

Add ingredients to a pitcher with ice and stir well to chill and dilute. Keep refrigerated or serve immediately. Pour over ice into a rocks glass. Garnish with an orange peel and floating raspberries.

Banana Mocha

Created by Jonathan Pogash, The Cocktail Guru

  • 1-1/2 oz. Van Gogh Double Espresso Vodka
  • 1/2 of a Banana
  • 1 cup Fat Free Vanilla Yogurt
  • 1/4 oz. White Chocolate Syrup

Add to Blender and blend well. Pour into wine glass. Garnish with a sprinkle of ground cocoa and banana slice.

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.

Vincent’s Iced Coffee

Created by Jonathan Pogash, The Cocktail Guru

  • 1-1/2 oz. Van Gogh Double Espresso Vodka
  • 3 oz. Milk
  • 1 tsp. Monin Hazelnut syrup

Shake well with ice and strain over ice into rocks or collins glass with a cinnamon-sugar rim.

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