Snickertini Cocktail With Van Gogh Caramel Vodka

  • PrepTime: 3 Mins
  • CookTime: 0 Mins
  • TotalTime: 3 Mins


  1. 1 1/2 ounces caramel vodka (Van Gogh Dutch Caramel)
  2. 1/2 ounce Irish cream liqueur (Baileys)
  3. 1/2 ounce chocolate liqueur
  4. 1/2 ounce amaretto
  5. Splash cream
  6. Garnish: chocolate and caramel sauce


  1. Gather the ingredients.
  2. Drizzle a thin line of both caramel and chocolate sauce on the inside of a rocks glass and place it in the freezer to chill.
  3. In a cocktail shaker filled with ice, pour the caramel vodka, Irish cream, chocolate liqueur, amaretto, and cream.
  4. Shake well.
  5. Pour the entire contents of the shaker (including the ice) into the prepared glass. Drizzle with more chocolate or caramel sauce, if desired, and add a straw.
  6. Serve and enjoy!


  1. While the recipe suggests pouring the ice from the shaker into the glass, it may not be the best option. The agitation from shaking will have already broken down the ice so it will dilute the drink faster. If you prefer, strain it over fresh ice. The cocktail can also be served without it, either in an old-fashioned or cocktail glass.
  2. There are many options for the chocolate liqueur. You can go with the sweet crème de cacao and either the white or dark varieties will work. For a creamier option, look to Godiva, Dorda, or Mozart, all of which offer a lusciously smooth liqueur, some with dark or white chocolate options.
  3. Heavy cream or half and half are commonly used in creamy cocktails and either is a good choice for the snickertini.
  4. You can skip the cream and pour a little more Irish cream if you'd like to reduce the ingredient list.
  5. Pour the ingredients into a blender with 1 cup of ice to create a frozen snickertini. A scoop of ice cream and 1/2 cup ice is another option.
  6. Instead of caramel vodka, pour a salted caramel moonshine. Firefly, Ole Smoky, and Tennessee Legend are a few brands that offer the flavored whiskey.