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Infused Agave Nectars

 

Nectar of Saints

(Credit:  Jason Beatty)

2 cups of Bing cherries

1/2 of a vanilla bean

8 cups water

2 cups of organic light agave nectar

1/2 cup of organic dark agave nectar

 

Pour Bing cherries and 8 cups of water into a pot and cook on low heat for 30 minutes, add vanilla bean for final four minutes. Add agave nectar. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Strain into a glass container. Refrigerate. (suggest using wine bottles, cleaned with labels removed.)

 

The Dragon's Nectar

(Credit: Jason Beatty)

3 cups of dragon fruit

1/4 cup chopped lemongrass

1/2 cup of red rose petals

8 cups water

3 cups of organic light agave nectar

 

Place ingredients and 8 cups of water into a pot and cook on low heat for 30 minutes. Add agave nectar. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Cool and store in a glass container. Lasts for approximately 10 days.

 

Sommo Nectar

(Credit:  Jason Beatty)

3 1/2 cups of chopped nectarines

1/4 cup of chopped thyme

1/4 cup of ginger

8 cups water

2 cups of organic light agave nectar

1/2 cup of organic dark agave nectar

 

Pour nectarines and 8 cups of water into a pot and cook on low heat for 15 minutes. Add thyme and ginger and cook for 15 more minutes. Add agave nectar and cook on low for 1 minute. Stir until blended thoroughly. Remove from heat. Strain into a glass container. Refrigerate. (suggest using wine bottles, cleaned with labels removed.)

 

Greek Nectar

(Credit:  Jason Beatty)

2 cups of dried fig

1/6 cup of hibiscus

8 cups water

2 cups of organic light agave nectar

1/2 cup of organic dark agave nectar

 

Pour fig and 8 cups of water into a pot and cook on low heat for 15 minutes. Add hibiscus and cook on low for 15 more minutes. Add agave nectar. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Strain into a glass container. Refrigerate. (suggest using wine bottles, cleaned with labels removed.)

 

Melanie Dare's Nectar

(Credit:  Jason Beatty)

2 cups mandarin oranges

8 cups of water

2 inch piece of cinnamon

2 cups of organic light agave nectar

1/2 cup of organic dark agave nectar

 

Pour mandarin oranges and 8 cups of water into a pot and cook on low heat for 15 minutes. Add cinnamon and cook on low for another 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. (suggest using wine bottles, cleaned with labels removed.)

 

Siam Nectar

(Credit:  Jason Beatty)

2 cups of chopped lemongrass

1 cup of lychee

1/4 cup of chopped ginger

8 cups water

2 cups of organic light agave nectar

1/2 cup of organic dark agave nectar

 

Pour lemongrass and 8 cups of water into a pot and cook on low heat for 15 minutes. Add ginger and cook on low for 15 minutes more. Add agave nectar. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Strain into a glass container. Refrigerate. (suggest using wine bottles, cleaned with labels removed.)

 

Rhubarb Nectar

(Credit:  Jason Beatty)

1 cup chopped rhubarb stalk

4 cups water

1 1/4 cups organic Agave nectar

 

Pour rhubarb and 4 cups of water into medium saucepan. Cook on very low heat for 30 minutes. Add agave nectar. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Strain into a glass container. Let cool and refrigerate. Yields enough for 8-10 cocktails.

 

Spa Nectar

(Credit:  Alberta Straub)

2 whole cucumbers, peeled and thinly sliced (preferably English cucumber)

1 1/4 cup organic Agave nectar

1 teaspoon fresh, minced ginger

 

Place all ingredients in a jar and stir to combine. Cover and refrigerate overnight. Yields enough for 8-10 cocktails.

 

Coriander Nectar

(Credit:  Alberta Straub)

1 cup whole coriander seeds

4 cups water

1 1/4 cups organic Agave nectar

 

Pour 1 cup of whole coriander seeds and 4 cups of water into medium saucepan. Cook on very low heat for 30 minutes. Add agave nectar. Cook on low for 1 minute and stir until blended thoroughly. Remove from heat. Cool and store in a glass container. Yields enough for 8-10 cocktails.

 

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