Van Gogh Vodka is committed to providing consumers the highest quality cocktail experience. While we strive to produce the best, most delicious products possible, we count on talented bartenders around the world to provide our fans top-notch cocktails featuring our flavored vodkas. In recognition of the outstanding efforts our supporters behind the bar provide, we will periodically spotlight bartenders, mixologists, bar chefs and drink designers who capture the Van Gogh spirit in their cocktail creations. Thank you for embracing the “art of living” lifestyle and sharing Van Gogh Vodka with your patrons…

Amy Rougey: Co-Owner, Bar Manager, Bartender
Emerson’s Restaurant
69 Deer Park Ave., Babylon, NY
631.669.2333
www.emersonsrestaurant.com

Van Gogh Vodka: What is your personal bartending philosophy?
Amy Rougey: I seek to serve up an experience - not just a drink.

VGV: What inspires you when you create new recipes?
AR: Pure, fresh ingredients and spirits, as well as the seasons.

VGV: What are your personal favorite Van Gogh Vodka flavors?
AR: Double Espresso, Vanilla, Dutch Chocolate - ALL Van Gogh flavors are amazing!

VGV: What value does Van Gogh Vodka bring to your establishment?
AR: Uniqueness and completely pure flavor - no additives or chemical flavorings (my obsession is purity - I really scope out all of our liquors to find out if they are naturally flavored). We try to use as many natural ingredients as possible - organic when we can. Our bar is quite unique. We don’t use anything below premium. We use fresh squeezed fruits, some organic juices and specially crafted bitters etc.

VGV: Why do you use Van Gogh Vodka in your cocktails?
AR: I think they are the best flavored vodkas on the market - period. If I could only use one flavored brand for the rest of my vodka pouring days Van Gogh would be my choice.

VGV: What are some of the unique cocktail recipes you’ve created that feature Van Gogh Vodka?
AR: Our signature drink is the Lavender Martini, which includes Van Gogh Vanilla Vodka and organic lavender syrup made by the chef and garnished with star fruit.

We also do variations of Espresso Martinis - Double Espresso vodka with Vanilla Vodka garnished with a rock candy stick and sometimes we make it with cream or Baileys for those who like a creamy drink. We also use the Dutch Chocolate with Lucid Absinthe to make a martini; Van Gogh Pomegranate with PAMA and pomegranate juice with a little lemon juice and Van Gogh Coconut vodka with pineapple juice.

VGV: What do you enjoy most about bartending?
AR: Happy Customers!

VGV: When did your restaurant open? What is it known for?
AR: Emerson’s opened in 2006. It is a French-American restaurant owned and operated by our family.

Pierre Rougey is our executive chef. He was born, raised and trained to cook in France so that is his specialty but he can cook anything and his style is really eclectic. Pierre’s father was a chef and instructor and now Pierre’s son Thomas is a cook at our restaurant (21 years old). Pierre came to the US in 1998 and worked at Park Avenue Cafe until he became executive chef at La Tour Bistro and later executive chef at Raoul’s (which was recently featured in Sex and the City the movie) and The Farmhouse in the Hamptons. He also taught at the French Culinary Institute NYC - he still holds cooking classes at our restaurant on Monday Nights. Pierre and my father, Frank Carr became partners and named the restaurant after my daughter Emerson Rougey. Pierre’s son, Thomas, came to join us as we opened and works with his dad as sous chef. My mom, Debra, does a lot of behind the scenes work for the restaurant.

VGV: Do you use Van Gogh Vodka in your cooking recipes or strictly cocktails?
AR: Strictly cocktails thus far, but we have put Van Gogh Coconut vodka on our coconut sorbet and it got rave reviews!

VGV: What are your customers’ favorite Van Gogh Vodka flavors?
AR: Easily the Double Espresso - it is loved by all who try it!