Searching for a spirited feature story? Infuse your article, blog or column with flavor with Van Gogh® Vodka’s 2008 Cocktail Calendar which features cocktails for annual celebrations, creative vodka drink ideas and unique cooking recipes. Enjoy 2008 with Van Gogh Vodka and offer your readers the opportunity to experience the art of living…

January 2008: New Year’s Eve

February 2008: Valentine’s Day

March 2008: St. Patrick’s Day

April 2008: Easy & Refreshing Cocktails

May 2008: Spring Spirits

June 2008: Father’s Day

July 2008: National Blueberry Month, Fourth of July

August 2008: Banana Split Day, August 25, 2008

Banana Splitini
1 ounce Van Gogh Banana Vodka
1 ounce Van Gogh Vanilla Vodka
1 ounce Creme de Banana
3/4 ounce White Creme de Cacao
Splash of Grenadine
Splash of Pineapple Juice

September 2008: Labor Day, September 1, 2008

Labor Free Punch
3 cups Van Gogh Pineapple Vodka
1/2 gallon Fruit Punch
1 can Frozen Orange Juice Concentrate
1 quart Ginger Ale
3-4 scoops Orange Sherbet (optional)

Mix vodka, punch and orange juice concentrate in pitcher or punch bowl until orange juice is dissolved. Add ginger ale and sherbet just prior to serving.

Coconut Soaked Ambrosia
1/2 cup Van Gogh Coconut Vodka
1 1/2 cups Grapefruit
1 1/2 cups Pineapple or 1 (13 ounce) can of Pineapple Chunks, drained
1 (11 ounce) can of Mandarin Oranges, drained
1/2 cup Shredded Coconut
3/4 cup Mini Marshmallows

Peel and cut fruit into small pieces. Place fruit into a serving dish and add coconut, marshmallows and vodka. Stir well and chill overnight.

National Coffee Day, September 29, 2008

Van Gogh’s Spiked Koffie
2 ounces Van Gogh Espresso or Double Espresso® Vodka
10 ounces Fresh Brewed Coffee
Cream and Sweetener to taste

All Nighter
1 ounce Van Gogh Double Espresso® Vodka
1/2 ounce Butterscotch Schnapps
1/2 ounce Amaretto
10 ounces Fresh Brewed Coffee

October 2008: National Vodka Day, October 4, 2008

Salute National Vodka Day with one of Van Gogh Vodka’s 19 bold and innovative flavors including the trendsetting Double Espresso®, Espresso, Acai-Blueberry®, Pomegranate and Banana served chilled, straight.

Make Mine a Double
3 ounces Van Gogh Double Espresso® Vodka
Splash of Cream

Halloween, October 31, 2008

Shot of the Living Dead
3/4 ounce Van Gogh Double Espresso® Vodka
3/4 ounce Chocolate Liqueur
3/4 ounce Coffee Liqueur

Eyeball Martini
3 ounces Van Gogh Vodka or Van Gogh Gin
Hint of Dry Vermouth
Garnish with an olive-stuffed radish that has been scored to create the “veins” of an eyeball.

Booberry Martini
2 ounces Van Gogh Acai-Blueberry® Vodka
1 ounce White Chocolate Liqueur
1 ounce Amaretto

November 2008: Pomegranate Month

Pomegranate Cosmopolitan
2 ounces Van Gogh Pomegranate Vodka
1/2 ounce Cranberry Juice
1/2 ounce Cointreau
Splash/squeeze of Fresh Lime Juice

Pomegranate Grove
1 1/2 ounces Van Gogh Pomegranate Vodka
1/2 ounce Peach Schnapps
1/2 ounce Pomegranate Juice
Splash of Orange Juice

National Espresso Day, November 24, 2008

Espresso Grande
1 ounce Van Gogh Espresso Vodka
1/2 ounce Kahlua
1 ounce Chilled Espresso
1/3 ounce Butterscotch Schnapps
Splash of Cream

Frozen Espresso
2 ounces Van Gogh Double Espresso® Vodka
1/4 cup Coffee Ice Cream
1 ounce Chocolate Liqueur

Thanksgiving, November 27, 2008

Dutch Chocolate Butternut
1 ounce Van Gogh Dutch Chocolate Vodka
1/2 ounce Butterscotch Schnapps
1/2 ounce Amaretto
10 ounces Coffee

Pumpkin Pie Martini
1 ounce Van Gogh Vanilla Vodka
1/2 ounce Vanilla Liqueur
1 ounce Pumpkin Liqueur
1/2 ounce Irish Cream
Splash of Butterscotch Schnapps
Rim glass with crushed graham crackers.

December 2008: Christmas, December 25, 2008

Candy Cane Coffeetini
Pour 2 ounces Van Gogh Espresso Vodka
1 ounce Peppermint Schnapps
1/2 ounce Cream
Swirl of Grenadine
Edge the glass with grenadine and crushed peppermint candies and garnish with a mini candy cane.

Gingerbread Martini
1 1/2 ounces Van Gogh Espresso or Double Espresso® Vodka
1 1/2 ounces Cinnamon Schnapps
1 1/2 ounces Irish Cream

Sautéed Apples with Espresso Caramel Sauce (courtesy of Chef Jon Ashton, 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
1/2 cup Van Gogh Double 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. Stir sugar as it liquefies. When it reaches a dark, golden color, carefully add the Van Gogh Double Espresso® Vodka and cream, then reduce heat. Stir in six tablespoons of butter. Let the butter melt and remove the pan from the heat.

Melt two 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 apples 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 Double Espresso Vodka caramel sauce. Garnish with mint, if desired.