Square One Vodka Logo
Square One odka Picture
Founders
mixology art
Cocktail Creations
Join community
Spread the Word
logo logo dot Media dot Where to Buy
The Town Square

Guest Mixologists

Highlighted here are cocktail recipes created by talented mixologists from across the country.  Many of these cocktails are served at top culinary destinations known for giving their cocktail menus the same level of care and sophistication as their food menu. 

 

Buffy's Bloody Last Try

Winner of the Square One Bloody Mary cocktail competition.

By Jason "Buffalo" Lagrasso, San Francisco

1 oz. Square One Organic Vodka

1 oz. Square One Basil

3 oz. organic tomato juice

.5 oz. fresh lemon juice

.25 oz. aceto (aged) balsamic

Siracha hot sauce

1 tsp freshly grated horseradish

pinch of Botarga mortared with salt (or sea salt)

 

Build the Bloody Mary in the glass it is served in. Start by putting dime sized puddle of Siracha hot sauce in the glass. Add balsamic, horseradish, and spirits. Give a quick stir, then add tomato juice and mix well BEFORE adding the ice. Garnish with lemon wheel sprinkled with salt, sea beans, opal basil and edible flowers.

 

 

Siam Square

Inspired by a visit to Thailand -- Siam Square is a lively shopping area in Bangkok.

By Jason Beatty, Louisville, KY 

 

1.5 oz. Square One Botanical

.5 oz. Combier Liqueur de Rose

1 oz. Dragon's Nectar*

1 oz. fresh lime juice

healthy dash of Napa Valley Ginger Bitters

Combine all ingredients in a mixing glass with ice. Shake vigorously and strain into a Collins glass filled with ice. Garnish with lime swath.

 

 

Dante's Drop

Square One Botanical's floral qualities are combined with a luscious nectar of thyme, ginger and nectarine.

By Jason Beatty, Louisville, KY 

 

1.25 oz. Square One Botanical

.75 oz. lemoncello

.75 oz. Sommo Nectar*

.5 oz. Fire Cider

Bittermen's Orange Cream Citrate

Soda

Combine all ingredients in a mixing glass with ice, shake and strain over a Collins glass filled with ice and top with soda. Garnish with orange swath.

*Sommo Nectar: 3.5 cups of chopped nectarines, .25 cup of chopped thyme, .25 cup of ginger, 8 cups of water, 2 cups of organic light agave nectar, .5 cup of organic dark nectar.

Pour nectarines and 8 cups of water into a pot and cook on low heat for 30 minutes, adding thyme and ginger after 15 minutes. Add agave nectar. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Strain into a glass container. Refrigerate.

 

Rectangle of Gold

By Jason Beatty, Louisville, KY

 

1.5 oz. Square One Botanical

.5 oz. Galliano

.5 oz. lemon juice

.75 oz. Melanie Dare's Nectar

2 dashes Napa Valley Bitters: Bitter Elegance

2 sprays of Milan Essence: a peach & violet infusion**

 

 

 

Add all ingredients (except essence) into a mixing glass with ice. Shake vigorously and strain over a Collins glass filled with ice. Top with 2 sprays of essence and garnish with a violet flower.

**Peach-Violet Essence: 1 cup fresh sliced peach wedges (most of a 6oz. container.) 1 cup peach nectar (no sugar added), 1/2 cup water, 1/8 cup loosely packed violet leaves, 1/8 teaspoon tartaric acid powder, 1/2 cup turbinado sugar. Bring nectar and water to a boil. Add sugar and stir until dissolved. Add peaches and simmer for 8 minutes. Add violets and simmer 5 more minutes. Stir in tartaric acid powder. Cool slightly and liquify in blender. Cool completely and strain to remove excess. Makes approximate 12 oz. Keeps refrigerated for 2 weeks.

 

 

 

Going Green


By Gina Chersavani, Washington DC


2 oz. Square One Cucumber

4 oz. of Jasmine Green Tea

1/2 tsp. of Stevia (natural herb sweetener)

1 oz. Cointreau

1 dash Fee Mint Bitters

 

In a large tumbler (9-10 oz) combine all the ingredients. Give it a quick stir, fill with ice, and garnish with a sprig of mint.

 

Rosemary's Garden

A variation on the "Aviator" created by Evan Milliman of Holeman & Finch in Atlanta, Georgia. 


1.5 oz. Square One Botanical

.75 oz. fresh grapefruit juice

.5 oz. Luxardo Marachino liqueur

1/2 inch sprig of rosemary

 

Combine all ingredients (except rosemary) in a mixing tin filled with cracked ice and shake vigorously for 10 seconds and strain into a cocktail glass.  Smack 1/2 inch sprig of rosemary between your hands and float on top as garnish.

Lyric Sour

By Josh Pearson


1.5 oz. Square One Cucumber

1 egg white

1 barspoon fig preserve

1 oz. honey syrup

.75 oz. lime juice

Dash Angostura

 

Place egg white in mixing tin and dry shake (no ice). Add remaining ingredients, except bitters, with ice and shake.  Strain with ultra-fine strainer.  Serve in a cocktail glass.  Garnish with swirled Angosutra drops.

Walk in the Woods

By Jason Vess


2 oz. Square One Organic Vodka

1 oz. Organic Gin

Splash of (nicely wooded) Scotch

1 Tbsp. organic honey

5 organic blueberries

3 sprigs of organic sage

2 sprigs of organic mint

3 blueberries and 1 sprig of sage and mint for garnish

Splash of Scotch into chilled martini glass, swirl to coat and discard excess.  Muddle Square One with blueberries, sage and mint in a mixing glass.  Separately, disolve honey in the gin.  Combine infused vodka and gin into an iced shaker.  Shake and double strain into prepared cocktail glass. Garnish blueberries, sage and mint.

 

Lady Macbeth

By Josh Harris and Scott Baird for Againn restaurant in Washington, D.C.

 

1.5 oz. Square One Botanical

1/2 oz. St. Germain Elderflower Liqueur

1 oz. fresh lemon juice

1/2 oz. simple syrup

1 egg white

6 drops rose water

1 Rose Petal for garnish

Place all ingredients (except rose petal) in a mixing tin with ice.  Shake well and strain into a cocktail glass. Garnish with a floating rose petal.

 

White Vespa

By Neyah White, San Francisco, CA

 

1 1/2 oz. Square One Cucumber

1/2 oz. Dry Vermouth

1/2 oz. Grappa

Stir gently over ice and strain into chilled cocktail glass, garnish with lemon zest

 

Vanderbilt Avenue Martini

By Jonathan Pogash, New York, NY

 

1 oz. Square One Cucumber

1/2 oz. St. Germain Elderflower Liqueur

1/2 oz. pineapple juice

2 sage leaves (one to muddle, one for garnish)

Madagascar vanilla bean cane sugar for glass rim

Muddle 1 sage leaf gently, so as just to bruise it.  Add remaining ingredients and ice.  Shake well.  Rim 1/2 of a chilled martini glass with Madagascar vanilla bean cane sugar and strain cocktail into the glass.  Garnish with a floating sage leaf.

 

 

Felonious Monk

By Tad Carducci, New Jersey

 

1 1/2 oz. Square One Cucumber

3/4 oz. Green Chartreuse

2 oz. organic carrot juice

1/2 oz. organic maple vinegar

3 fresh basil leaves

1/4 fresh Jalapeno or Serrano chili

In a mixing tin, muddle basil and chili. Add ice and remaining ingredients and shake for ten seconds.  Strain into chilled cocktail glass. Clap a basil leaf between your hands to release the herb's oils and aroma, then place basil leaf and carrot in the glass as garnish.

 

 

Sloe Gin Fizz

By Dushan Zaric, New York, NY

 

1 3/4 oz. Square One Cucumber

3/4 oz. Plymouth Sloe Gin

2 oz. Club Soda

1 oz. fresh squeezed lemon juice

1/2 oz. simple syrup

1 egg white

 

Pour the Plymouth Sloe Gin into a Collins glass. Fill with ice and add the Club Soda. Place the glass in the freezer. Take the rest of the ingredients and combine them into a mixing glass.  Shake vigorously for at least 2 minutes to make sure that the cocktail has a sufficient texture and frothiness. Strain carefully over into the prepared chilled Collins glass to achieve a layered and marble effect. Garnish with a lemon cherry “flag”.

 

Mixed Greens

By Peter Vestino, Chicago, IL

 

2 oz. Square One Cucumber

2  1-inch cubes of seedless watermelon

1 diced lime (bitter ends removed)

1 oz. organic agave nectar

Salt

 

In a rocks glass rimmed with salt (if desired), add seedless watermelon, lime and agave nectar. Muddle very well.  Add ice and Square One Cucumber and stir well.

 

 

Gilgamesh

By Tad Carducci, New Jersey

 

1 1/2 oz. Square One Cucumber

.5 oz. English cucumber puree

2 oz. Aloe juice

1/2 oz. fresh lemon or Meyer lemon juice

1/2 oz. organic agave nectar

ginger slice and cucumber wheel for garnish

 

Put all ingredients into a cocktail shaker with ice.  Shake and strain into ice-filled highball glass.  Garnish with a fresh ginger slice and cucumber wheel.

 

 

The Mona Ramsey

By Kevin Kelpe, Boise, ID

 

1 1/2 oz. Square One Cucumber

1/4 oz. Monin Rose Syrup

1/2 oz. fresh lime juice

1 oz. fresh apple juice

 

Pour ingredients into a cocktail tin with ice, shake and strain into a cocktail glass. Garnish with a floating rose petal or thinly sliced cucumber wheel.

 

 

Come the Sun

By Neyah White, San Francisco, CA


1 1/2 oz. Square One Cucumber

1/2 oz. Cointreau

1/4 oz. Yellow Chartreuse

2 threads of Saffron

 

Stir Liquor and 1 Saffron thread gently over ice and strain into chilled cocktail glass.  Garnish with other thread (try to get it to sink) and a lemon zest.

 

 

Salty Dog

By Peter Vestino, Chicago, IL

 

1 1/2 oz. Square One Cucumber

1/2 oz. Yellow Chartreuse (a liqueur with a hint of honey and saffron)

Top with grapefruit juice

Celery Salt

 

Build in a highball glass, which has been rimmed with celery salt.

 

 

Summer Daydream

By Dushan Zaric, New York, NY

 

1 1/2 oz. Square One Cucumber

3 sweet, fresh Watermelon chunks

3/4 oz. fresh squeezed lemon juice

3/4 oz. organic simple syrup

1/2 oz. Campari

 

Muddle the watermelon in a tall Collins glass until the fruit has turned into a juice. Then add the rest of the ingredients, fill up with large, cold ice and cover with a small shaker top. Shake briefly, remove the shaker, garnish with a piece of Watermelon rind and serve with a straw.

 

 

 

One Hot Cucumber

By Gina Chersavani, Washington DC

1 1/2 oz. Square One Cucumber

3/4 oz. Cointreau

1 oz. fresh sour mix

2 dash fresh Goji juice

1 Kashmiri chili, split down the center

1 egg white

 

Shake all ingredients together and strain into a cocktail glass,  Garnish with a Cucumber ribbon (peel a cucumber lengthwise into long strips, position on side of glass).

 

 

 

Back to Cocktail Creations Main Menu

 

 

Copyright © . Square One Organic Spirits, LLC. All Rights reserved. Please drink responsibly.