Fact: Van Gogh Vodka flavors create delicious cocktails.
Question: But, can I cook with them too?!
Answer: Of course!

While producing a refreshing drink is what vodka may be best known for, it can also add flavor and act as a tenderizer for meat, poultry and fish. Just think “marinade” and the rest is easy! Marinate your favorite protein for 30 mins. in your favorite Van Gogh Vodka flavor (Pineapple, Coconut, Citroen and Pomegranate are tasty), grill and enjoy.

You can also incorporate Van Gogh Vodka flavors into salsas and spike side dishes for your next summer picnic. And don’t forget dessert! Van Gogh Double Espresso, Espresso, Dutch Chocolate, Vanilla and Wild Appel can dress up ice cream, cakes and fresh fruit.

So turn your barbecues into celebratory toasts with flavored-vodka-spiked menus.
Cheers to summer!

Grilled Pineapple Shrimp Kabobs
2 tablespoons minced ginger
3 clove garlic, minced
½ cup Van Gogh Pineapple Vodka
¼ cup olive oil
1 tablespoon sesame oil
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 bunch scallions, 1 inch slices
1 large red pepper, chopped
2 pounds large peeled shrimp

In a large bowl, whisk together ginger, garlic, Van Gogh Pineapple Vodka, lime juice, oil, sesame oil, and cilantro. Add shrimp, and toss to coat. Cover and refrigerate for 1 hour.

Remove shrimp from marinade. Pour marinade into a saucepan. Bring to a boil, and boil for one minute. Remove from heat. Alternately thread shrimp, scallions, and peppers on skewers.

Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turns pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles. Makes 6 servings.

Spiked Mango Salsa
2 ounces Van Gogh Mango Vodka
2 fresh, diced mangos
1/2 cup fresh, diced pineapple
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup chopped green bell pepper
1 seeded and minced jalapeño pepper
2 tablespoons of extra virgin olive oil
1 clove garlic, minced
salt and pepper

Combine ingredients in bowl and refrigerate for 2-3 hours. Serve over freshly grilled seafood or as a snack with tortilla chips.

Grilled Fruit Kabobs with Espresso Caramel Sauce
2 ripe bananas
2 ripe Peaches
12 strawberries
1 cup chopped pineapple
1 tbsp. of sugar

Preheat your grill. Thread fruit onto bamboo skewers. Spray kabobs with cooking spray and place on grill 2 inches away from hot coals. Cook for 4 minutes on each side. Do not overcook. Remove from heat and serve immediately with ricotta cheese and espresso caramel sauce.

Espresso Caramel Sauce*
1 cup granulated sugar
1 cup heavy whipping cream
8 tablespoons unsalted butter
½ cup Van Gogh Double Espresso Vodka

Place sugar in a medium sized pan and cook over medium heat to caramelize. Sugar will liquefy. When it turns a dark golden color, add Van Gogh Double Espresso Vodka (carefully) and cream, and reduce heat. Stir in butter. Let butter melt, and remove from heat.

*Also great over ice cream, pound cake and brownies.