ORLANDO, Fla. (June 26, 2007) – Infuse this holiday season with cheer and ring in 2008 with Van Gogh® Vodka. With 19 flavors, Van Gogh Vodka provides the perfect spirits for every occasion and their designer cocktail and dessert recipes will enhance any celebration.

Pumpkin Pie Martini
Mix 1 oz. Van Gogh Vanilla Vodka, ½ oz. Licor 43, 1 oz. pumpkin liqueur, ½ oz. Bailey’s Irish Cream, a splash butterscotch schnapps and ice. Shake, then pour and sprinkle with ¼ tsp. pumpkin pie spice. For added effect, rim the glass with fresh lemon juice and crushed graham crackers.

Candy Cane Coffeetini
Pour 2 oz. Van Gogh Espresso Vodka, 1 oz. peppermint schnapps and ½ oz. cream over ice. Shake well, then pour and swirl in a touch of grenadine for color. Edge the glass with grenadine and crushed peppermint candies and garnish with a mini candy cane.

Gingerbread Martini
Pour 1 1/2 oz. Van Gogh Espresso or Double Espresso™ Vodka, 1 1/2 oz. Goldschlager and 1 1/2 oz. Irish Cream into a cocktail shaker with crushed ice. Let stand for five seconds, then shake vigorously for five seconds. Strain into a martini glass and sprinkle with nutmeg.

Van Gogh Royale
Pour a splash of creme de cassis into a champagne flute. Add 1 oz. Van Gogh Vodka, then top with 3 oz. champagne. Garnish with a lemon curl.

Van Gogh Vodka can also enliven a dinner table or holiday party spread with unique recipes including a delicious seared salmon topped with honeyed Van Gogh Pomegranate Vodka sauce or a decadent serving of sautéed apples drizzled with Van Gogh Espresso Vodka caramel sauce.

Delicious Sautéed Apples with Van Gogh Espresso Vodka Caramel Sauce (makes 8 servings)
6 ripe, but firm, golden delicious apples, cored and quartered
1 cup powdered sugar
1 cup granulated sugar
1 cup heavy whipping cream
8 tablespoons unsalted butter
½ cup Van Gogh Espresso Vodka
2 tablespoons butter
Vanilla ice cream
Garnish sprigs of mint (optional)

Caramelize the sugar in a medium sized pan placed over medium heat. The sugar will liquefy. When it reaches a dark, golden color, carefully add the Van Gogh Espresso Vodka and cream, then reduce heat. Stir in butter. Let the butter melt and remove the pan from the heat.

Melt 2 tablespoons of butter in a sauté or frying pan over medium heat. Shower the apples with powdered sugar and place them in the pan. Cover the pan and cook for approximately 10 minutes or until tender. Turn them once, halfway through the cooking time. Serve with a scoop of vanilla ice cream topped with the sautéed apples and drizzled with the Van Gogh Espresso Vodka caramel sauce. Garnish with mint, if desired.

Visit www.VanGoghVodka.com for additional cooking recipes and more than 2,000 complimentary cocktail recipes. With the largest line of flavored vodkas on the market including the new, trendsetting Espresso, Double Espresso™, Acai-Blueberry and Banana, complemented by the well-known Dutch Chocolate, Pineapple, Pomegranate and Appel Vodkas – Van Gogh Vodka is perfect for the holiday season.