If you are planning a party this holiday season, we have a few tips and suggestions to make the event a success, without breaking the bank or making the host work too hard. Here’s a few examples:

Eggnog Cocktail Station
Base Ingredient: Eggnog
Additional Ingredients:
Van Gogh Dutch Chocolate Vodka
Van Gogh Vanilla Vodka
Crème de banana
Chocolate liqueur
Vanilla liqueur
Amaretto
Cinnamon schnapps

Optional garnishes:
Cinnamon sticks
Cinnamon powder
Shaved chocolate

Recipes:
Chocolate Banana Cream Pie
2 oz. Van Gogh Dutch Chocolate Vodka, ½ oz. crème de banana, ½ chocolate liqueur, 1 oz. eggnog

Yuletide Nog
2 oz. Van Gogh Vanilla Vodka, ½ oz. vanilla liqueur, ½ oz. amaretto, 1 oz. eggnog

Vanilla Cinnamon Bun
2 oz. Van Gogh Vanilla Vodka, ½ oz. vanilla liqueur, ½ oz. cinnamon schnapps, 1 oz. eggnog

Select favorite recipe. Pour ingredients into glass, stir and garnish.

Fruit Punch Cocktail Station
Base Ingredient: Fruit Punch (1/2 gallon fruit punch, 64 oz. pineapple juice, 1 quart ginger ale)
Additional Ingredients:
Van Gogh Acai-Blueberry® Vodka
Van Gogh Pineapple Vodka
Van Gogh Pomegranate Vodka
Ice

Optional garnishes:
Pineapple wedges
Lemon slices
Cherries
Recipes:
Happy Holidays Punch
For individual servings, pour 3 oz. of punch over ice and add 1 oz. of desired Van Gogh Vodka.

Coffee Cocktail Station
Base Ingredient: Hot Coffee
Additional Ingredients:
Van Gogh Espresso or Double Espresso® Vodka
Van Gogh Chocolate Vodka
Van Gogh Coconut Vodka
Irish Cream
Amaretto
Butterscotch Schnapps
Sugar/sweetener

Optional garnishes:
Butterscotch syrup
Whipped cream

Holiday Cafe
2 oz. Van Gogh Espresso or Double Espresso® Vodka, 2 oz coffee
Pour ingredients into coffee cup and enjoy. Add cream and sweetener if desired.

Snowflakes and Cream
1/2 oz. Van Gogh Coconut Vodka, 1/2 oz. Irish Cream, 3 oz. coffee
Pour vodka and Baileys into coffee mug. Fill with coffee, stir and top with whipped cream.

Dutch Chocolate Butternut
1 oz. Van Gogh Dutch Chocolate Vodka, 1/2 oz. butterscotch schnapps, 1/2 oz. amaretto, coffee
Pour vodka, schnapps and amaretto into coffee mug. Fill with coffee, stir and top with whipped cream and a drizzle of butterscotch syrup.

For more recipes and ideas be sure to visit our Cocktail Database.

Happy Holidays from all of us at Van Gogh Vodka!

If you are planning a party, or simply need to bring a dish to one, Van Gogh Vodka has some great suggestions for both cocktails and cooking recipes sure to please everyone.  Our flavored vodkas truly spike the menu.

Labor Free Punch
3 cups Van Gogh Pineapple Vodka
½ gallon Fruit Punch
1 can frozen orange juice concentrate
1 qt. ginger ale
Several scoops of orange sherbet

Mix vodka, punch and orange juice concentrate in a large container until orange juice is dissolved. Place mixture in a freezer safe container, with a lid. Continue shaking every 20 minutes until it becomes slushy. Just before the party pour mixture into a large punch bowl and add ginger ale then add scoops of sherbet and slices of lemon.

Coconut Soaked Ambrosia
½ cup Van Gogh Coconut Vodka
2 grapefruits
3 oranges
2 tangerines
½ cup sugar
½ cup shredded coconut

Peel and cut up fruit into a separate bowl.
Place half of the fruit into a serving dish: sprinkle with ½ the coconut and ½ the sugar then pour ½ the vodka into bowl. Add remaining fruit, sugar, coconut and vodka. Stir and chill overnight.

Vodka Tomato Salad Dressing
1 tomato, quartered
1 garlic clove, minced
2 basil leaves
1/8 cup Van Gogh Vodka
1/3 cup grape seed oil
¼ cup red wine vinegar
Salt and freshly ground pepper (to taste)

Mix ingredients together except for the oil in a food processor or blender until smooth.
Slowly add oil while machine is running. Refrigerate and serve with a mixed salad.

Vodka Tomato Bruchetta
6 Roma tomatoes, finely diced
2 garlic cloves crushed and minced
2 green onions, finely shredded
½ cup Basil Leaves, finely chopped
2 teaspoons of 80-proof Van Gogh Vodka
4 teaspoons olive oil
Salt & Freshly ground pepper

Combine all ingredients together and sit for one half hour before serving on sliced and toasted baguette.

Penne Pineapple Vodka Pasta
Courtesy of celebrity chef Jon Ashton
¼ cup Van Gogh Pineapple Vodka
1-pound Penne Pasta
3-teaspoons olive oil
1 large onion, diced
4 garlic cloves, sliced
½ pond left over ham, diced
1-cup chicken broth
2 tablespoons butter
½ cup grated parmesan reggiano cheese
Salt and Pepper

Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente, about 10-12 minutes.

In a large skillet, heat olive oil over medium-high heat. Add onion and cook until it has softened slightly and turned a golden color, about 3-5 minutes. Add sliced garlic and ham.

Increase heat to high and continue cooking until garlic and ham begin to brown, about 4 minutes. Add Van Gogh Pineapple Vodka and chicken broth, reduce heat to medium and simmer until the liquid is reduced by a third, about 3-4 minutes. Drain pasta and add to skillet. Stir to combine, and then add butter, cheese and salt and pepper to taste.

Simple Pineapple Vodka Shrimp Kabobs
Courtesy of celebrity chef Jon Ashton
Marinade:
½ cup Van Gogh Pineapple Vodka
2 tablespoons minced ginger
3 cloves garlic, minced
¼ cup olive oil
1 tablespoon sesame oil
2 tablespoons lime juice
1 tablespoon chopped cilantro

1 bunch scallions, 1 inch slices
1 large red pepper
2 lbs large peeled shrimp

In a large bowl, whisk together ginger, garlic, Van Gogh Pineapple Vodka, lime juice, oil, sesame oil, and cilantro. Add shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour. Remove shrimp from marinade. Pour marinade into a small sauce pan. Bring to a boil for one full minute. Remove from heat. Alternately thread shrimp, scallions, and peppers onto skewers*.

Preheat oven to 425 degrees. Place skewers in a baking dish. Bake 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway trough cooking time, and basting with reserved marinade. Serve warm over Chinese Noodles.

Makes 6 servings
Presoak skewers in water an hour before using to keep them from burning.

Grilled Pina Colada Salmon
1 lb Salmon (skin peeled away)
½ cup Van Gogh Coconut Vodka
¼ cup Van Gogh Pineapple Vodka
¼ cup duck sauce
1 pineapple slice

Soak Pineapple slice in half of the coconut vodka for 1 hour.
Marinate salmon in remaining coconut vodka with pineapple vodka. Refrigerate for 1 hour.

Heat duck sauce on medium until warm.
Spray grill with cooking spray.
Grill Salmon on medium heat for 4 to 6 minutes on each side.
Grill pineapple slice. Approx. 2 minutes on each side.
Place salmon on serving dish top with grilled pineapple and warm duck sauce.

Grilled Fruit Kabobs with an Espresso Caramel Sauce
Courtesy of celebrity chef Jon Ashton
Ingredients:
2 ripe bananas
2 ripe Peaches
12 strawberries
1 cup chopped pineapple
1 tbsp. of sugar

Directions:
Preheat your grill. Fruit Thread fruit onto bamboo skewers*. Spray kabobs with cooking spray and place on grill 2 inches away from hot coals. Cook for 4 minutes on each side. Do not overcook. Remove from heat and serve immediately with ricotta cheese and espresso caramel sauce.

Double Espresso Vodka Caramel Sauce
1 cup granulated sugar.
1 cup heavy whipping cream
8 tablespoons unsalted butter
½ cup Van Gogh Espresso Vodka

Put the sugar in a medium sized pan, place pan over medium heat to let sugar caramelize. Sugar will liquefy. When it turns a dark golden color, then add Van Gogh Double Espresso Vodka (carefully) and cream, and reduce heat. Stir in butter. Let butter melt, and remove from heat.

Blueberry Compote
1 ½ oz. Van Gogh Acai - Blueberry Vodka
1 pint of blueberries
½ cup sugar
4 oz. unsalted butter
In a medium sized pan heat ingredients. Slightly smash blueberries with a fork to release more of the flavor. Heat until sugar is dissolved. Refrigerate for one hour.

Pour compote over your favorite New York Style Cheesecake recipe or even ice cream.

Fresh fruit, flavored vodkas and muddling, the perfect ingredients to create a great vodka cocktail. In this Gogh Cast we share two vodka drink recipes featuring Acai - Blueberry flavored vodka and Coconut flavored vodka. Both are mixed with a combination of muddled fruit to create tropical delights.

Caribbean Cooler
2 oz. Van Gogh Coconut Vodka
2 or 3 pineapple chunks
2 or 3 mango slices
1/2 oz. freshly squeezed lemon juice
1/2 fill with cranberry juice
1/2 fill with club soda

Muddle together fruit, lemon juice, and simple syrup. Add ice, vodka cranberry juice, and club soda. Cover and shake vigorously for ten seconds. Enjoy!

Very Berry Cooler
2 oz. Van Gogh Acai-Blueberry Vodka
1/4 cup mixed berries
1/2 oz. freshly squeezed lemon juice
1/2 oz. simple syrup
1/2 fill with cranberry juice
1/2 fill with club soda

In a pint glass muddle together berries, lemon juice and simple syrup. Add ice, vodka, juice and club soda. Cover and shake vigorously for ten seconds and serve.

For more vodka cocktails and martini recipes, be sure to visit our database of more than 2,000 vodka drinks.

Celebrate the Red, White, and Blue with these three new vodka drink recipes. Be sure to check out Stacy’s garnish idea for the Vodka Colada … it really sparkles.

Pomegranate Sparkler Martini
2 oz. Van Gogh Pomegranate Vodka
1 oz. Roses Pomegranate Twist Infusion Liqueur
1 oz. lemon lime soda
garnish with a cherry

Vodka Colada
1 oz. Van Gogh Pineapple Vodka
½ oz. Van Gogh Coconut Vodka
1 oz. pineapple juice
splash cream

Blue Sky Martini
1 ½ oz. Van Gogh Acai - Blueberry Vodka
1 oz blue curacao
2 oz. lemonade
garnish with four skewered blueberries

For more cocktail and martini recipes visit our recipe database.