Van Gogh Vodka’s Espresso and Double Espresso turn 10 | Partner Proof

Van Gogh Vodka’s Espresso and Double Espresso turn 10 | Partner Proof

Amongst spirits lovers, vodka tends to get a bad rap. As previously discussed, it’s tasteless and odorless by design (no really—that’s in the legal description of vodka), which can be a little…well, boring.

Hence why Van Gogh Vodka broke ground 10 years ago by launching its “Espresso” and “Double Espresso” vodkas, infused with flavors of rich coffee, inclusive of that extra jolt of caffeine always helpful when seeking a pick-me-up.

In honor of the occasion, here are 10 cocktail recipes created by mixologists from across the country, including Master Mixologist Jonathan Pogash, The Cocktail Guru, all of which are perfect for summer. Prost!

1) Cara Mia
Created by Jonathan Pogash, The Cocktail Guru
2 oz. Van Gogh Dutch Caramel Vodka
1 oz. Van Gogh Double Espresso Vodka
1 oz. milk or cream
1 oz. espresso
Shake all ingredients very well with ice and strain over ice into a rocks glass. Garnish with freshly grated nutmeg and ground cinnamon.

2) Sin City
Created by Jonathan Pogash, The Cocktail Guru
2 oz. Van Gogh Double Espresso Vodka
1 small slice of jalapeno pepper
2 fresh strawberries, chopped,
3/4 oz. honey syrup
Muddle strawberries and jalapeno, then add other ingredients and shake well with ice. Strain into chilled cocktail glass and garnish with a strawberry slice.

3) Root Of Love
Created by Jonathan Pogash, The Cocktail Guru
1 oz. Van Gogh Double Espresso Vodka
1/2 oz. raspberry liqueur
3/4 oz. passion fruit nectar
3 oz. yacht club soda root beer
Shake the first 3 ingredients very well with ice and strain into a chilled champagne flute. Top with chilled Yacht Club Root Beer and garnish with a mint sprig.

4) Tap 357 Spiked Iced Coffee
Created by Jonathan Pogash, The Cocktail Guru
1 oz. Tap 357 Canadian Maple Rye Whisky
3/4 oz. Van Gogh Double Espresso Vodka
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.

5) The Not Quite Russian
Created by William Murphy, mixologist at Quartino Ristorante in Chicago
1-1/2 oz. Van Gogh Espresso
1 oz. cream
1-1/2 oz. Liqueur 43
Roll ingredients in a tin shaker twice. Strain over rocks glass full of ice. Finish with a pinch of cocoa powder.

6) Double Espresso Martini
Created by William Murphy, mixologist at Quartino Ristorante in Chicago
2 oz. Van Gogh Double Espresso
1 oz. Caffè Borghetti
Shake vigorously in a tin to ensure a nice foamy head and strain into a chilled coupe glass. Garnish with lemon oil expressed from lemon peel and leave floating on top.

7) Art of Tiki
Created by Teddy Collins, general manager at Radio Bar in Miami Beach
2 oz. Van Gogh Espresso
1-1/2 oz. passion fruit
¾ oz. cinnamon reduction*
¾ lemon
4 dashes Angostura bitters
Add ingredients to shaker, except bitters. Add ice, shake and strain into a Collins glass. Add bitters on the top. Garnish with fresh cinnamon and a mint spring.
*Cinnamon reduction: Bring 1 pint of water to a boil with 8 cinnamon sticks. Boil until cinnamon sticks start to unravel and water darkens. Add 1 - 1/4 cups of sugar and lower heat to a simmer. Stir until sugar has dissolved. Remove from heat, cover with a lid and let cool for an hour. Strain reduction into a bottle and remove cinnamon sticks.

8) Starry Night
Created by Teddy Collins, general manager at Radio Bar in Miami Beach
1- 1/2 oz. Van Gogh Double Espresso
1/2 oz. Italian Amaro
1 egg white
1/2 oz. allspice reduction*
2 dashes Chocolate bitters
Chill martini glass. Crack one egg white into a shaker followed by remaining ingredients. Add ice and shake, strain into shaker and dry shake for 10 seconds. Strain into martini glass and garnish with grated nutmeg. Place star multi-colored sprinkles in a V shape.
*Allspice Reduction: Crack 10 whole allspice with a mallet to open the flavor. Bring 1 pint of water to a boil with whole allspice. Boil until water darkens. Add 1 - 1/4 cups of sugar and lower heat to a simmer. Stir until sugar has dissolved. Remove from heat. Cover with a lid and let it cool for an hour. Strain reduction into a bottle and remove allspice.

9) Nutty Bean
Created by Jersey Moscarello, general manager at the Man Cave Sports Bar & Lounge in Los Angeles
2 oz. Van Gogh Espresso
1 - 1/4 oz. Frangelico
2-3 tbsp. whipped cream
Shake all ingredients and pour over ice. Garnish with cinnamon.

10) Espresso Manhattan
Created by April Zelesnik, mixologist at Stella in Boston
2 oz. Van Gogh Double Espresso
1/2 oz. sweet vermouth
1/2 oz. grenadine
2-3 dashes Angostura bitters
1 maraschino cherry
Pour ingredients into a mixing glass over ice. Shake well. Strain into a chilled martini glass. Garnish with maraschino cherry.

Photo Credit: The Vodka Guy via Van Gogh Vodka

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