Savor decadent new Dutch Caramel vodka - with recipes

November 4, 10:38 AMPhoenix Drinks ExaminerMark Nothaft

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Cafe Caramel Martini
VanGoghVodka.com

It seems appropriate that during the season of jack-o-lanterns, hot toddies and leaves changing, that a new, caramel-flavored vodka would hit the market. The geniuses over at Van Gogh nailed its newest flavor – Dutch Caramel – right in the sweet spot.

Crafted in Holland by Master Distiller Tom Vos, Van Gogh’s Dutch Caramel is liquid confection in a glass. Sinfully delicious and inviting, each sip is sure to inspire sweet dreams. The 750ml bottle sells for $27.

We mixed a few martinis with the vodka this past weekend and found it more versatile than at first blush. It worked really well with coffee-based products, milk/cream, apple juice and ginger ale. Add a bottle of Dutch Caramel along side the espresso and vanilla flavored bottles for an instant dessert course. Here are a few to get you started. Cheers!

CARAMEL LATTE
1 1/2 ounces Dutch Caramel vodka
1/2 ounce coffee liqueur
1/2 ounce espresso
1/2 ounce half and half
Preparation: Build in tall glass with ice and mix thoroughly. Garnish with a cholive (olive-shaped chocolate truffle).

CAFÉ CARAMEL MARTINI
2 1/2 ounces Dutch Caramel vodka
1/2 ounce Van Gogh Double Espresso vodka
1 ounce vanilla ice cream, softened
1/4 ounce caramel sauce
Preparation: Place vodkas, caramel sauce and ice cream in a shaker and shake vigorously until blended. Pour into a chilled martini glass and garnish with a cholive.

SPICED CARAMEL APPLE
2 ounces Ginger liqueur (Domaine de Canton)
1 ounce Dutch Caramel vodka
2 1/2 ounces apple cider
Splash of lemon juice
Agave syrup
Gingersnap cookies, crumbled
Preparation: Place vodka, liqueur, apple cider and lemon juice in a shaker with ice and shake until very cold. Rim martini glass with agave syrup and dip in gingersnap cookie crumbs. Strain into glass.

PROOST
1 ounce Dutch Caramel vodka
1/2 ounce raspberry liqueur such as Chambord
2 ounces ginger ale
Mint sprigs
Preparation: Place vodka, liqueur and ginger ale in shaker filled with ice and shake until cold. Strain into champagne flute and top off with ginger ale. Garnish with sprig of mint.