Guest Mixologists

Highlighted here are cocktail recipes created by master 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. 

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.

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, then garnish with a spring of mint.

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).