Wake yourself up this Friday (11/23/12) with an extra kick in your coffee and celebrate National Espresso Day with Van Gogh Espresso Vodkas!
Appreciate an array of robust flavors and enticing aromas sans the jolt with the naturally infused, caffeine-free Van Gogh Espresso Vodka. This crystal clear spirit is known for its delicious bittersweet coffee taste complemented by a delicate hint of citrus which adds depth and complexity in both the nose and on the palate. A long, silky finish of mellow espresso flavors will leave you wanting more.
The Double Espresso vodka is a rich, toasted shade of brown with a bold espresso punch adored by java addicts and spirit enthusiasts alike. Van Gogh second-generation Master Distiller Tim Vos utilizes a six-week long proprietary process to double infuse the vodka with the finest quality cracked coffee and espresso beans in order to impart the richest taste possible. The result is an intense coffee-flavored vodka that has a touch of caffeine.
The introduction of both Van Gogh Espresso vodkas, created the coffee-flavored and colored-vodka categories. Their slightly lower alcohol content (35%/70 proof) allows the natural coffee essence to shine through on every sip without noticeable bite. Because of this extremely smooth texture, and refined, pure coffee flavors, Van Gogh Espresso vodkas are easy to enjoy chilled as a shot or sipped neat. Additionally, relish them by adding a splash to your favorite javalicious recipe. Or, shake with ice and strain into a martini glass with a splash of cream. What could be simpler—or—more stimulating?
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DOUBLE DUTCH ESPRESSO
2.5 oz Van Gogh Double Espresso Vodka
1 oz milk, cream or vanilla creamer
Ground cinnamon
Pour ingredients into a shaker with ice. Shake vigorously and strain into a chilled martini glass. Sprinkle lightly with ground cinnamon.
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ICED VAN GOGH ESPRESSO
2 oz Van Gogh Espresso Vodka
1-1/2 oz milk or half & half
1 oz chilled espresso
1/2 oz chocolate or caramel syrup
Add vodka, chilled espresso, milk and ice into a mixing glass. Shake well and pour into a tall glass. Drizzle with syrup and add a dash of cinnamon.
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