This recipe was created for Van Gogh Vodka and designed to feature two of the brand's flavored vodkas: Dutch Chocolate and Espresso. It's a fantastic duo that's perfect for the banana and coffee liqueur accents. Setting these flavors against a creamy background ensures that you'll enjoy a most indulgent cocktail whenever you need to satisfy your sweet tooth.
Gather the ingredients.
In a cocktail shaker filled with crushed ice, pour the vodkas, banana and coffee liqueurs, and cream. Let stand for five seconds.
Serve and enjoy!
- Use ice cubes rather than crushed ice, if you like. The crushed form will create a slightly slushier drink because it's already partially broken down, but the cubes will work just fine. Be sure to shake a little longer when using cubes.
- For the banana liqueur, look for bottles of 99 Bananas, Marie Brizard, Bols, DeKuyper, and Hiram Walker. Some of these are labeled banana schnapps.
- Heavy cream is used most often for dairy cocktails. Pouring milk or a dairy alternative will result in a very light drink, or you could take the middle ground and use half and half.
- If you want to eliminate a bottle and skip the espresso vodka, pour an extra dash of coffee liqueur. It works the other way if you only have the vodka in your bar.
Transform this cocktail into a frozen treat. There's a popular recipe called a chocolate monkey that is very similar to this recipe. It's typically a blend of vodka, crème de cacao, and banana liqueur with either ice or chocolate ice cream (or both). You can use Van Gogh Dutch Chocolate and banana liqueur alone or add the coffee ingredients for extra dimension.
- Try this mix to start: 1 1/2 ounces chocolate vodka, 1 ounce banana liqueur, 1/2 ounce espresso vodka and/or coffee liqueur, 1 scoop of chocolate ice cream. Blend until smooth. Vanilla ice cream works, too.
- Alternatively, keep the talking monkey's cream and use 1 cup of ice (about 5 or 6 cubes).
How Strong Is a Talking Monkey?
Van Gogh bottles their flavored vodkas at 70 proof rather than vodka's standard 80 proof. Adding the cream to that results in a relatively light cocktail compared to most martini-style drinks. On average, the alcohol content of this recipe should be 16 percent ABV (32 proof), or just slightly stronger than a glass of wine.