BLEEDING HEART (serves 6- 8)
1 cup Van Gogh Pomegranate
1 750ml bottle LBD Cabernet Sauvignon
1 lemon sliced
1 orange sliced
1 cup fresh blueberries
12 oz. club soda
Combine all ingredients but club soda in a large bowl or pitcher and chill. When ready to serve add club soda, stir, and pour into individual glasses.
Image/Recipe credit: Van Gogh Vodka
SERENADE (serves 6- 8)
2 cups Van Gogh Pomegranate
3 cups lemonade
1/2 cup club soda (or top to taste)
Combine ingredients in a pitcher or punch dispenser with ice. Add lemon wheels for color. Serve over ice with a lemon wedge and mint.
Image/Recipe credit: Van Gogh Vodka
LE PUNCH (serves 2)
3 oz. Ron Abuelo Añejo Rum
3 oz. Guava Juice
3 oz. Orange Juice
3 oz. Pineapple Juice
1/2 oz. Grenadine
3 dashes Angostura Bitters
Stir all ingredients together in a mixing glass and pour into two tall glasses. Garnish with a peeled blood orange wheel and orange twist
Image/Recipe credit: Ron Abuelo
CHOCOLATE COVERED RASPBERRY MARTINI (serves 2)
4 oz. Van Gogh Raspberry
2 oz. Van Gogh Dutch Chocolate
1 1/2 oz. Crème de cassis
Shake ingredients very well with ice. Strain into two chilled martini glasses. Garnish with raspberries on a pick.
Image/Recipe credit: Van Gogh Vodka
FORBIDDEN FRUIT (serves 2)
4 oz. Van Gogh Wild Appel Vodka
2 oz. cranberry juice
2 oz. pineapple juice
2 oz. apple juice
Add all ingredients to a mixing glass and stir well with ice. Strain over fresh ice into two tall glasses. Garnish with an apple slice.
Image/Recipe credit: Van Gogh Vodka
BLUSH APPLE MARTINI
1 3/4 oz. Caorunn Gin
1 1/4 oz. Pressed Apple juice
3/4 oz. Lemon juice
1/4 oz. Gomme syrup
3 raspberries, for garnish
Add all ingredients to a cocktail shaker with ice; shake and strain into a chilled martini or coupe glass. Garnish with raspberries on a pick.
Image/Recipe credit: Caorunn Gin
HONEY BE MINE
1 1/2 oz. Van Gogh Vodka
1/2 oz. honey syrup (equal parts honey and warm water, dissolved)
1/2 fresh squeezed lemon
2 oz. sparkling water
1 strawberry
Muddle strawberry in the bottom of a mixing glass. Add vodka, honey syrup and lemon juice and shake well with ice. Strain over ice into rocks glass. Top with sparkling water. Garnish with a mint sprig and lemon wheel.
Image/Recipe credit: Van Gogh Vodka
CAITHNESS COBBLER
1 3/4 oz. Old Pulteney Stroma Liqueur
4 blackberries
1/4 oz. Crème De Mure
3/4 oz. Port
1/4 oz. Vanilla syrup
Add 2 blackberries and remaining ingredients to shaker, muddle together, add ice and shake for 10 seconds, strain over cracked ice and garnish with remaining blackberries and mint sprig.
Image/Recipe credit: Old Pulteney
HONEY POMPOM
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 warm water, dissolved)
Combine ingredients in a cocktail shaker, shake very well with ice and strain over ice into a rocks glass. Garnish with a lime wheel.
Image credit: Van Gogh Vodka
Recipe: Jonathan Pogash, The Cocktail Guru
GOODNESS ROSE
2 oz. Caorunn Gin
1 barspoon Raspberry jam
5 drops Rose water
3 drops Orange bitters
1 1/4 oz. Pink grapefruit juice
Shake and strain with cubed ice into an Old Fashioned glass, then add crushed ice on the top. Garnish with a lemon twist and rose petal.
Image/Recipe credit: Caorunn Gin
LOVIN’ THE BLUES
2 oz. Van Gogh Açai-Blueberry Vodka
1/2 oz. cranberry juice
1/2 oz. fresh lime juice
1/2 oz. honey syrup (equal parts honey and warm water, dissolved)
5 blueberries
Muddle the blueberries in the lime juice and honey syrup. Add remaining ingredients with ice and shake well. Strain into a martini glass. Garnish with two raspberries and a lime wheel on a pick.
Image credit: Van Gogh Vodka
Recipe: Jonathan Pogash, The Cocktail Guru
LBD MINT ROSÉ
4 oz. of LBD Rosé
1/2 oz. of Elderflower Liqueur
4 fresh mint leaves
3/4 oz. simple syrup
In a shaker muddle mint with simple syrup. Add ice. Add raspberries to stemless wine glass. Pour all ingredients over raspberries.
Image/Recipe credit: LBD Wines
THE BOUDOIR
1 oz. Ron Abuelo 7 Años
3/4 oz. Van Gogh Cool Peach Vodka
1 oz. Sparkling Wine
1 tsp Maraschino Liqueur
1/2 oz. Pineapple Juice
1 tsp Homemade Grenadine
Pour all ingredients into a cocktail shaker mixed with ice and shake vigorously. Strain into chilled cocktail glass and garnish with a brandied cherry.
Image credit: Ron Abuelo
Recipe: Jonathan Pogash, The Cocktail Guru
WEE PINK ROSE
1 1/4oz. Caorunn Gin
1/2 oz. Lemon juice
1/4 oz. simple syrup
2 strawberries
3/4 oz. Sauvignon Blanc
1/2 oz. Rose Liqueur or Rose Syrup
1/2 egg white
Muddle strawberries well, add remaining ingredients and shake well with ice. Fine strain into a flute. Garnish with a slice of strawberry.
Image/Recipe credit: Caorunn Gin
CRANACHAN COCKTAIL
1 1/4 oz. Caorunn Gin
1/2 oz. Calvados
1/2 oz. Honey Syrup
1/2 oz. Fresh squeezed lemon juice
5 raspberries
3/4 oz. Pasteurized egg white
Soda water
Shake first six ingredients then double strain into a highball glass filled with ice and top with soda water. Garnish with a cinnamon stick and dust with cinnamon sugar.
Image/Recipe credit: Caorunn Gin