Seasonal Cocktails

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
Summer, Fall

  • 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
Winter

  • 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

Acai-Blueberry Mojito

Summer

  • 2 oz. Van Gogh Açai-Blueberry
  • 1/2 oz. simple syrup
  • 1 oz. fresh lime juice
  • 10 mint leaves
  • 10 blueberries
  • club soda

Muddle mint leaves, blueberries, and simple syrup in cocktail shaker. Fill with ice, add vodka, lime juice and shake well. Strain into an ice-filled highball glass and top with the club soda. Garnish with mint sprig or skewer of blueberries.

The Health Kick

Created by Jonathan Pogash, The Cocktail Guru
Summer

  • 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, Summer
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.

Acai-Blueberry Cooler

Created by Jonathan Pogash, The Cocktail Guru
Summer

  • 2 oz. Van Gogh Acai-Blueberry Vodka
  • 1-1/2 oz. Lemonade
  • 2 oz. Club Soda or Sparkling Wine
  • 5 Raspberries

Shake all ingredients except for club soda or sparkling wine. Strain over ice into a tall glass. Top with club soda or sparkling wine. Stir briefly and garnish with a mint sprig and raspberries.

Acai-Blueberry Cooler (Pitcher)

Serves 20, Summer
Created by Jonathan Pogash, The Cocktail Guru

  • 1 bottle Van Gogh Acai-Blueberry Vodka
  • 25 Raspberries
  • 2 cups Lemonade
  • 1 liter Club Soda

In a blender, blend the raspberries with a little bit of water. Add to a pitcher with other ingredients and stir together with ice to chill and dilute. When ready to serve, pour over ice into a tall glass, top with a bit extra club soda or sparkling wine, and stir briefly. Garnish with a mint sprig and raspberries.

Peachberry Caiprioska

Summer

  • 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.

Black Peach Lemonade

Created by Jonathan Pogash, The Cocktail Guru
Summer

  • 1-1/2 oz. Van Gogh Cool Peach Vodka
  • 1 oz. chilled, unsweetened black tea
  • 3 Blackberries
  • 1 oz. Lemonade

Muddle the blackberries, then add additional ingredients with ice and shake well. Strain into an ice-filled rocks glass. Garnish with a lemon wheel and blackberry.

Black Peach Lemonade pitcher version

Serves 25, Summer
Created by Jonathan Pogash, The Cocktail Guru

  • 1 bottle Van Gogh Cool Peach Vodka
  • 1 1/2 cups chilled, unsweetened black tea
  • 20 Blackberries
  • 1-1/2 cups Lemonade

In a large pitcher, muddle the blackberries. Add remaining ingredients with ice and stir a bit to dilute and chill. Store in refrigerator until ready to serve. Serve over ice into rocks glass and garnish with a lemon wheel.

Minty Peach Mule

Created by Jonathan Pogash, The Cocktail Guru
Summer

  • 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.

Santa’s Tap-Nog

Winter

  • 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.

The Outdoor Café (Pitcher)

Serves 30, Summer, Spring
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.

Vincent’s Iced Coffee

Created by Jonathan Pogash, The Cocktail Guru
Spring, Summer

  • 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.

Spiced Caramel Apple

Fall

  • 1 oz. Van Gogh Dutch Caramel
  • 2 oz. ginger liqueur
  • 2-1/2 oz. apple cider
  • 1 dash lemon juice

Add ginger liqueur, vodka, apple cider and lemon juice into a mixing glass with ice and shake well. Strain into a chilled martini glass. *Optional: rim the martini glass with agave syrup and dip into crumbled gingersnap cookies before pouring the cocktail.

Al Fresco

Summer

  • 1 oz. Van Gogh Melon Vodka
  • 3 oz. grapefruit juice
  • Sprig of mint

Tear 3 mint leaves and place in a mixing glass. Add ice, vodka, and juice. Shake vigorously and pour contents into a rocks glass. Garnish with fresh mint.

Dutch Cucumber Martini

Summer

  • 2 oz. Van Gogh Melon
  • 1/2 oz. simple syrup
  • 1-1/2 oz. fresh cucumber juice

Shake vigorously with ice and strain into a martini glass. Garnish with a cucumber slice.

Blood Oranje Cosmo

Winter

  • 1-1/2 oz. Van Gogh Oranje
  • 1/2 oz. triple sec
  • 1/4 oz. fresh lime juice
  • 1/4 oz. blood orange juice
  • Splash of cranberry juice

Add all ingredients to a mixing glass with ice and shake vigorously. Strain into a chilled martini glass and garnish with a twist of orange.

Paradijs

Summer

  • 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.

Honey Pom Pom

Created by Jonathan Pogash, The Cocktail Guru
Winter

  • 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.

Cinnamon Raspberry Cooler

Created by Jonathan Pogash, The Cocktail Guru
Fall

  • 2 oz. Van Gogh Raspberry
  • 3/4 oz. Monin cinnamon syrup
  • 3/4 oz. fresh lemon juice

Shake ingredients very well with ice and strain into a chilled martini glass and garnish with floating raspberry.

Vineyard Raspberry Sangria

Created by Jonathan Pogash, The Cocktail Guru
Summer

  • 1 oz. Van Gogh Raspberry
  • 1 oz. dry, unoaked white wine
  • 1 leaf fresh basil
  • 1/2 oz. orange juice
  • 1/2 oz. pomegranate juice

Muddle the basil leaf and add to a wine glass. Add remaining ingredients and stir with ice. Garnish with an orange wheel, floating raspberries and basil leaf.

Vineyard Raspberry Sangria (Pitcher)

Serves 25
Created by Jonathan Pogash, The Cocktail Guru
Summer

  • 1 bottle Van Gogh Raspberry Vodka
  • 1 bottle dry, unoaked white wine
  • 12 Basil Leaves
  • 2 cups Orange Juice
  • 2 cups Pomegranate Juice

Muddle the basil leaves at the bottom of a large pitcher. Add remaining ingredients and stir. Chill in refrigerator until ready to use. When ready to use, pour over ice in wine glass. Garnish with a floating orange wheel, raspberries, and 1 basil leaf.

The Spa Treatment

Created by Jonathan Pogash, The Cocktail Guru
Summer

  • 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
Summer

  • 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.

Maple Snow Cap

Winter, Fall

  • 1-1/4 oz. Tap 357 Canadian Maple Rye Whisky
  • 1/4 oz. Van Gogh Vanilla Vodka
  • 1/4 oz. Amaretto
  • 1/4 oz. Frangelico
  • 1 oz. cream

Shake ingredients very well with ice and strain into martini glass drizzled with maple syrup, or strain into rocks glass filled with ice.

Wild Appel Pie

Fall

  • 2 oz. Van Gogh Wild Appel
  • 1/2 oz. apple schnapps
  • 1/2 oz. cinnamon schnapps
  • Splash of apple juice

Add all ingredients to a mixing glass with ice and shake well with ice. Strain into a chilled martini glass and garnish with a cinnamon stick.

Peach Shandy

Spring, Summer

  • 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

Winter

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

Add ingredients to a pint glass with ice and stir.

Spiked Cider

Fall, Winter

  • 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

Fall, Winter

  • 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

Fall, Winter

  • 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.

Pomagrenade Punch

Winter

  • 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

Winter

  • 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
Fall,Winter

  • 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
Fall, Winter

  • 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

Winter

  • 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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