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Square One Cucumber

Square One Cucumber (cucumber flavored organic vodka) is a blend of our original Square One Organic Vodka and the delicate essence of organic cucumber.  The addition of cucumber lends a crisp, refreshing note to both simple cocktails and more complex culinary-style cocktails.  Brand Ambassador / Mixologist H. Joseph Ehrmann has joined Allison Evanow to create a selection of recipes that showcase the unique flavor Square One Cucumber brings to a cocktail.

Top mixologists from across the country present their own Square One Cucumber recipes in our Guest Mixologist area.

YouTube Cocktail Demo:  Allison Evanow demonstrates how to mix August Sun cocktail (recipe below).

 

Aromatherapy

The fresh aroma and taste of Square One Cucumber, lemon juice, rose water and high quality ginger ale will have your senses singing with each sip.

 

2 oz. Square One Cucumber

1/2 barspoon Rose Water

1/2 oz. fresh lemon juice

1/2 oz. agave nectar or simple syrup

3 drops of Bitter Truth or Regan's Orange Bitters

Q Ginger (or other quality ginger ale)

Combine all ingredients (except soda) with ice in a cocktail tin. Shake and pour into a Collins glass with fresh ice. Top with soda.

Jade Gimlet

 

 

2 oz. Square One Cucumber

4 - 5 leaves of fresh Basil, torn

1 oz. fresh lime juice

1/2 oz. agave nectar or ginger syrup*

Cucumber wheel for garnish

 

In a mixing cup muddle basil briefly with a muddling stick or back of a wooden spoon. Add crushed ice and other ingredients. Shake vigorously for 10 seconds. Strain into a chilled martini glass. Garnish with a thin cucumber wheel floating on top.

Ginger Syrup: Boil 1 cup of water with ¼ cup of chopped ginger. Reduce by half. Add 1 cup of agave nectar and simmer for 5 minutes. Let cool and strain into storage container and refrigerate.

 

 

"H"

Simply named and nicely done.  This is a cocktail served at Quality Social in San Diego that is named after Square One mixologist H. Joseph Ehrmann.

 

1 1/2 oz. Square One Cucumber

3/4 oz. St. Germain Elderflower liqueur

3/4 oz. lime juice

1/4 oz. simple syrup

Soda Water

Cucumber sliced lengthwise and sprinkle of pepper for garnish.

(Credit:  Timothy Lacey)

Lay Collins glass on its side, slide cucumber slice along side of glass and then add ice to keep cucumber in place.  Pour all ingredients, except soda, into a mixing glass and shake well.  Strain into Collins glass filled with ice and cucumber slice.   Top with soda water and sprinkle of black pepper.

 

 

Cool Collins

Soothing and refreshing. Perfect for summer.

 

2 oz. Square One Cucumber

1/2 oz. fresh lemon juice

1 tsp. of powdered sugar

1 cucumber wheel and mint sprig for garnish

Combine ingredients in a cocktail tin and shake vigorously for 30 seconds. Strain into a glass, fill glass to top with club soda, stir once and garnish with a cucumber wheel and a mint sprig.

 

The Guayabera

Square One Cucumber with avocado creates a luscious and smooth cocktail sweetened by pineapple and balanced with the spice of ginger and cilantro. 

 

1 1/2 oz. Square One Cucumber

1 oz. lemon juice

1 oz. pineapple juice

1 oz. agave nectar

4 heaping barspoons of avocado

A 3-finger pinch of cilantro

3 dime-size pieces of fresh ginger

1 10.5 oz. glass full of ice (for frozen version)

1 lime wedge and sprig of cilantro for garnish

 

(Credit:  H. Joseph Ehrmann)

On the rocks prep: In a mixing glass, muddle the avocado, cilantro and ginger.  Add remaining ingredients, cover in ice and shake well. Double strain over fresh ice. 

Frozen prep: Place all ingredients in a blender (preferably a Vitamix BarBoss) and blend thoroughly. (BarBoss setting #3)

 

August Sun

Sungold cherry tomatoes and fresh basil create this mouthwatering aromatic cocktail.  Featured at the Slow Food Nation 2008 event in San Francisco.

Click here for YouTube Cocktail Demo.

1.5 oz. Square One Cucumber

8 Sungold Cherry Tomatoes

4 Basil leaves

1/2 oz lemon juice

1/2 oz. organic agave nectar

Basil and Sungold Tomato for garnish

 

(Credit: Allison Evanow)

Muddle 6 Sungold tomatoes with basil in a mixing glass until completely crushed and juiced.  Add all other ingredients.  Shake briefly with ice and strain into a highball glass using either a julep strainer or a double strainer.  Float 2 halves of a Sungold tomato on top and garnish with a sprig of Basil.

OPTION:  Add 1/2 oz. of Heirloom Tomato Water* to add even more unique character to your cocktail. If using tomato water, muddle only 4 Sungold cherry tomatoes.  Then follow the rest of the recipe above.  

*Heirloom Tomato Water
Golden Brandywine and Red Flame tomatoes were used for this cocktail at Slow Food Nation, but any yellow or orange low-acid heirloom tomato can be used. While I followed a "freeze and thaw" method, Chef Elizabeth Faulkner of Orson restaurant in San Francisco suggested I puree them with a little bit of salt and wrap the puree in a cheesecloth to drain into a bowl overnight. She's the Chef, I'm the amateur, so next time I'm making it her way and I suggest you do too. It is a lot easier than the freeze/thaw method and I bet it tastes even better! - Allison Evanow - Founder of Square One.

Celery Cup #1

Inspired by Pimm's Cup and Featured at the Slow Food Nation 2008 event in San Francisco.

1 1/2 oz. Square One Cucumber

1-inch fresh English cucumber

2-inch celery stalk (closer to the heart for sweetness)

palm-full of cilantro

1 oz. fresh lemon juice

1/2 oz. Pimm's

3/4 oz. organic agave nectar or simple syrup

1 celery stalk for garnish

 

(Credit:  H. Joseph Ehrmann)

In a mixing glass, muddle the cucumber, celery cilantro and lemon juice into a pulp.  Add remaining ingredients, cover in ice and shake hard for 10 seconds.  Strain into a tall glass over fresh ice and garnish with a piece of celery.

 

Fresh Cut

We discovered this refreshing cocktail idea served at Paisan Pizzeria in Berkeley, CA.

 

1.5 oz. Square One Cucumber

3/4 oz. Cointreau

1 oz. fresh lemon juice

1/2 oz. agave nectar or simple syrup

6 - 10 Mint leaves

(Credit:  Jared Berry)

Tear the mint leaves in half and place in mixing cup with lemon juice and sweetener.  Muddle mint well, then add Square One Cucumber and Cointreau with ice. Shake and double strain into a chilled martini glass. Cocktail should appear crystal green.  Garnish with long lime shavings from your zester, which will look like fresh cut grass in the drink.

 

Cucumber Spajito

A delicate spa-like twist on a classic mojito.

 

2 oz. Square One Cucumber

1 oz. fresh squeezed lime juice

1/2 oz. organic agave nectar

6 sprigs of fresh mint

Club Soda or Sparkling water

Ice

2-3 long, thin strips of cucumber slices

 

(Credit: Allison Evanow)

Layer cucumber slices and a couple of mint leaves with ice in a Collins glass. Muddle remaining mint lightly in a mixing glass or cocktail tin.  Do not over bruise.  Pour other ingredients in and shake briefly with a little ice just to blend.  Strain into Collins glass and fill to desired level with soda water and stir briefly. Garnish with the remaining sprig of mint.

 

 

 

Little Orphan Apple

Fuji apple's crisp sweetness stands out.
 

1.5 oz. Square One Cucumber

1/5 Fuji Apple, cored and cubed

1/2 oz. Aperol

1/2 oz. organic agave nectar

1/2 oz. fresh organic lemon juice

 

(Credit:  H. Joseph Ehrmann)

In a mixing glass, muddle half of the apple cubes with lemon juice.  Add the remaining ingredients and ice.  Shake well and strain into a short glass (coup or old fashioned).  Garnish with three apple cubes on a toothpick resting in the glass. Variation:  Strain over ice and top with soda water to create a crisp cooler.

 

 

Watermelon Refresher

Light, flavorful and summer-y.

 

2 oz. Square One Cucumber

1 1/2 oz. watermelon juice*

1 oz. fresh lemon juice

1/4 oz. organic agave nectar (or to taste)

5 sprigs of mint

Ice

 

(Credit:  Allison Evanow)

Remove leaves from all but one sprig of mint, reserving that sprig for garnish. Place mint leaves and agave nectar in a cocktail shaker and muddle for 15 seconds. Add ice, watermelon juice and lemon juice and shake for 15 seconds. Strain the liquid into a chilled martini glass and garnish with a mint leaf.

* Watermelon juice - Take one cup cut watermelon and place in blender. Blend on high until pureed. Using a fine mesh strainer, strain mixture into a glass or bowl. Discard remaining solids from strainer. Will yield enough juice for 4 cocktails.

 

 

Pineapple Splash

Uplifting mint aromas greet you as you sip this tangy sweet and sour elixir.

 

2 oz. Square One Cucumber

3 – 4 mint leaves

1/2 oz. Cointreau (orange liqueur)

2 oz. pineapple juice

1/2 oz. fresh organic lime juice

1/2 oz. agave nectar

Mint leaf or cucumber wheel for garnish.

 

(Credit:  Allison Evanow)

In a mixing glass, briefly muddle mint to release aroma.  Pour in other ingredients and fill with ice.  Shake vigorously, then strain into a cocktail glass.  Garnish with a floating mint leaf or cucumber wheel placed on the edge of the glass.

 

 

The Samurai

The earthiness of Sake is brought forward by the tangy sweetness of lemongrass.

 

2 oz. Square One Cucumber

1/2 oz. Sake

1/2 oz. lemongrass syrup*

 

(Credit: H. Joseph Ehrmann)

Combine all ingredients with ice in a mixing tin.  Shake well and strain into a chilled cocktail glass.  Garnish with lemongrass

 

* Lemongrass Syrup - Trim the stalk at the bottom and just past the heart of the stalk (4-5 inches).  Save the top half for garnish.  Cut the heart lengthwise down the middle and with a mallet pound the lemongrass to break it up.  Boil lemongrass in one cup of water for 2-3 minutes then add one cup of sugar slowly, stirring constantly to dissolve.  Bring to a boil then simmer for 3-5 minutes until syrupy.  Remove from heat and cool completely.  Pour through a strainer into a storage bottle.  Refrigerate.

 

 

 

Sunburst

 

Aperol offers wonderful balance to the sweetness of Kiwi and tangerine syrup.

 

2 oz. Square One Cucumber

1 Kiwi, peeled and quartered

1 oz. tangerine syrup**

1 oz. Aperol

club soda

tangerine slice for garnish

 

(Credit:  H. Joseph Ehrmann)

 

In a mixing glass, muddle Kiwi until pureed.  Add other ingredients except club soda and shake briefly with ice.  Strain into a tall Collins glass filled with ice.  Top with club soda and garnish with a tangerine slice.

 

**Tangerine syrup:  1 to 1 fresh squeezed tangerine juice to sugar.  Boil juice and add sugar.  Simmer until sugar dissolves.  Remove from heat.  Cool and store in a glass jar or squeeze bottle.  Store in the refrigerator for up to a week. 

 

 

 

 

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