Van Gogh Dutch Caramel Vodka Part Two (Cocktails): Milk Dud

Editor’s Note: This recipe appeared in the very first year of Cocktails, 365. However, we felt it was good to remind readers of the cocktail, as well as show a good use for the Van Gogh Dutch Caramel. 

Tonight’s drink, we indulge in a Milk Dud.

  • 2 oz Van Gogh Dutch Caramel Vodka
  • 2 oz creme de cacao

Shake until frost forms on the outside the cocktail shaker. Pour into chilled martini glass. And again, that great smell greets you when you take a whiff of the martini.

(Martini Sniffer — possible insult?)

Did I mention it’s gorgeous?

When I had Jenn taste the vodka straight up so we could get the flavors, she made the comment that she could drink this vodka simply on the rocks. And it’s true. It’s really that good.

But coupled with the creme de cacao… holy mother… You only get a hint of the chocolate, even though you have equal parts both. The caramel really takes control of the drink. But! That creme de cacao takes just a liiiiiitle bit of that burn off of the straight-up vodka to make it smooth. Frighteningly smooth. Sampled with both dinner (Chicken in a tarragon cream sauce over wild rice) and as a desert (by itself) this martini was more than willing to step up and do the job in both cases.

Does it taste like a Milk Dud? Not at all. It still kicks major amounts of ass.

Jenn’s verdict: “FOOFY DRINKS ROCK!” followed up with some rock n’ roll devil horns. “Sending this out to all my foofy drink fans!”

Quote of the night. “Oh man… That’s DANGEROUSLY smooth.”

This is going in the file for a regular.


— Mark


  1. Yum! Sounds really good. I have never tried caramel vodka, but think it should be on the list!

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