Holiday Cocktails

Rosemary Sings the Blues

Thanksgiving

  • 1-1/2 oz. Van Gogh Blue Triple Wheat vodka
  • 1 oz. elderflower syrup
  • 3 oz. club soda
  • 2 rosemary sprigs

Add vodka, elderflower syrup, and a sprig of rosemary into a mixing glass with ice and shake vigorously. Strain into a tall glass filled with crushed ice. Top with soda and garnish with a sprig of rosemary.

The Noisemaker

Created by Jonathan Pogash
New Year’s

  • 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

Starry Night

New Year’s Eve

  • 1 oz. Van Gogh Açai-Blueberry, chilled
  • 4 oz. sparkling rose, chilled

Pour chilled vodka into a flute and top with sparkling rose wine. Garnish with a starfruit.

Black Cherry Bubbly

  • 4 oz Extra Dry Champagne, chilled
  • 1 oz Van Gogh Black Cherry Vodka, chilled

Pour chilled Van Gogh Black Cherry vodka into a flute. Top with Champagne and drop in a cherry.

The Best Bellini Ever

Created by Jonathan Pogash, The Cocktail Guru
New Year’s Eve

  • 1 oz. Van Gogh Cool Peach Vodka
  • 1-1/2 oz. Peach Puree
  • 3 oz. Prosecco

Directions: In a mixing glass stir the vodka and puree well. Add the Prosecco with ice and gently fold the ingredients (without stirring too much, as this will remove bubbles). Strain into a chilled champagne flute. Top off with extra Prosecco and garnish with a fresh peach when in season.

Santa’s Tap-Nog

Christmas

  • 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.

Cara Mia

Created by Jonathan Pogash, The Cocktail Guru
Valentine’s Day

  • 2 oz. Van Gogh Dutch Caramel
  • 1 oz. Van Gogh Double Espresso
  • 1 oz. milk or cream
  • 1 oz. espresso, chilled

Shake all ingredients very well with ice and strain over ice into a rocks glass. Garnish with freshly grated nutmeg and ground cinnamon.

Pomosa

Valentine’s Day

  • 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.

Young Love

Created by Jonathan Pogash, The Cocktail Guru
Valentine’s Day

  • 1-1/2 oz. Van Gogh Pomegranate Vodka
  • 1/2 oz. simple syrup
  • 3/4 oz. fresh lemon juice
  • 8-10 mint leaves
  • 2 oz. Prosecco

Shake all ingredients (except for Prosecco) in a shaker filled with ice. Strain into a chilled champagne flute and top off with the Prosecco. Garnish with mint sprig.

Honey Pom Pom

Created by Jonathan Pogash, The Cocktail Guru
Valentine’s Day

  • 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.

Gingerbread

  • 1 oz. Van Gogh Vanilla
  • 1 oz. hazelnut liqueur
  • 1/2 oz. butterscotch schnapps
  • 2 oz. ginger ale

Combine all ingredients in a shaker with ice. Shake well, pour into a tall glass and garnish with cinnamon stick.

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.

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