Brunch Cocktails

Triple Wheat Bloody Mary

  • 2 oz. Van Gogh BLUE Triple Wheat Vodka
  • 2 oz. Bloody Mary Mix
  • Fresh Lime Juice
  • Dash of scotch bonnet sauce or hot sauce of choice (optional)

Rim a tall glass with Old Bay spice and set aside. In a mixing glass add ingredients and shake well. Pour into the rimmed glass and garnish with pickled asparagus.

The Health Kick

Created by Jonathan Pogash, The Cocktail Guru

  • 1-1/2 oz. Van Gogh Acai-Blueberry Vodka
  • 1/2 cup Fat Free or Low Fat Yogurt
  • 1/4 cup Fat Free or Low Fat Milk
  • 1 tbsp. Honey
  • 5 Blueberries

Blend ingredients in a blender. Pour into a tall glass and garnish with blueberries.

The Health Kick (Pitcher)

Serves 20
Created by Jonathan Pogash, The Cocktail Guru

  • 1 bottle Van Gogh Acai-Blueberry Vodka
  • 4 cups Fat Free or Low Fat Yogurt
  • 2 cups Fat Free or Low Fat Milk
  • 1/4 cup Honey
  • 2 pints Blueberries

Blend together in a blender. Refrigerate or serve immediately in short glasses. Garnish with floating blueberries.

Banana Grove

  • 1 oz. Van Gogh Banana Vodka
  • 1 oz. Crème de Banana
  • 1 oz. Orange Juice

Shake ingredients with ice and pour into a rocks glass. Garnish with a slice of orange.

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.

Surfer’s Sunrise

  • 1 oz. Van Gogh Coconut
  • 1 oz. Van Gogh Pineapple
  • 2 oz. pineapple juice
  • Splash of Grenadine

Pour Van Gogh Coconut, Pineapple Vodka and pineapple juice into a cocktail shaker with ice. Shake well and pour into a rocks glass. Garnish with a cherry.

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.

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.

Mango Sunrise

  • 1 oz. Van Gogh Mango
  • 1 oz. Orange Juice
  • 1 oz. Pineapple Juice
  • Splash of grenadine

Add all ingredients to a rocks glass with ice and stir. Garnish with an orange wedge.

Mango Tango

  • 1-1/2 oz. Van Gogh Mango Vodka
  • 1/2 oz. Orange Liqueur
  • 1 oz. Mango nectar
  • Splash of fresh lime juice

Add all ingredients to a shaker with ice and shake well. Strain into a chilled martini glass and garnish with a mango slice or lime wheel.

Citrus Fizz

  • 3/4 oz. Van Gogh Citroen
  • 3/4 oz. Van Gogh Oranje
  • 1 oz. orange juice
  • 1 oz. club soda

Pour vodka and juice into an ice-filled highball glass and stir. Top with orange juice and garnish with a twist of lemon.

Pomosa

  • 4 oz. sparkling wine, chilled
  • 1 oz. Van Gogh Pomegranate, chilled

Pour chilled vodka into a flute. Top with sparkling wine and garnish with a strawberry.

Pomegranate Sunrise

  • 2 oz. Van Gogh Pomegranate
  • 3 oz. Orange Juice
  • Splash of grenadine

Pour ingredients into a rocks glass over ice and stir. Garnish with an orange wedge.

Share Button