Discover Our Unique Botanicals

With its extraordinary botanical blend, NOLET’S Silver redefines modern sophistication with a truly extraordinary spirit. At the heart of this unique spirit are three real botanicals: Rose, Peach, and Raspberry.Rose (Rosa Damascena) adds a light, refined air to NOLET’S Silver Gin. Its presence is not overpowering, but instead delicately caresses the senses, infusing the spirit with a floral elegance that is both enchanting and refreshing.Peach (Prunus Persica), lends a fresh, sweet flavor to NOLET’S Silver Gin. The essence of perfectly ripe peaches are captured and distilled, resulting in a subtle yet delightful fruity undertone.Raspberry (Rubus Ideaus) introduces a robust, slightly tart flavor that balances the floral and fruity notes. It adds depth and complexity to NOLET’S Silver Gin, making every sip an intriguing journey of taste.

Juniper berries, a fundamental requirement for gin, are also a part of NOLET’S Silver Gin’s botanical blend. Beyond these, a secret botanical base recipe is used that invites discerning drinkers to embark on a journey of taste and discovery. These botanicals all undergo an exacting process to extract their essence. Fruits, flowers, spices, and herbs are individually macerated and then distilled, resulting in an perfectly balanced blend of flavors and aromas.

What truly sets NOLET’S Silver Gin apart is its versatility. It’s a cocktailing gin that offers a canvas for mixologists and enthusiasts to craft their own unique creations. Whether it’s a classic Gin + Tonic that blooms with the floral rose notes or a Silver Martini served up with a twist, NOLET’S Silver Gin adds a fresh and pleasantly surprising twist to cocktail recipes.

NOLET’S Silver Gin is a celebration of the botanical craft, an invitation to savor the unique and embrace the unexpected.

Gin Up The Tonic

Winston Churchill once declared that “The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” Served in a highball or a “Copa Balon” the Gin and Tonic, is an essential cocktail with worldwide popularity. The unique flavor profile created by gin in combination with tonic is a scientific phenomenon. New magnificent modern gins, tonics, and garnishing variants reinvigorate and reimagine the Gin & Tonic with endless possibilities. So, what’s so special about tonic?

First concocted in the 1700s by a Scottish physician named George Cleghorn who specialized in fevers and malaria, tonic water containing quinine from cinchona trees helped in the treatment and prevention of disease. He found that the indigenous people of (what is now) Peru used the cinchona bark to treat fevers.

These aggregates create a taste sensation that is completely different from just gin and tonic on their own. This is why a gin and tonic doesn’t taste exactly like gin plus tonic.

Matthew Hartings

As Jared Diamond states in his book, Guns, Germs, and Steel, “Malaria, yellow fever, and other diseases of tropical Africa, India, Southeast Asia, and New Guinea furnished the most important obstacle to European colonization of those tropical areas.” Thus, quinine (and subsequently tonic) was used by the British East India Company to provide protection and treat against mosquito-borne ailments. The quinine was bitter, and British officers were reluctant to take their daily ration until it was brilliantly combined with a little sugar, lime, and gin. From that discovery on, the “Indian tonic” was perceived delicious.

In fact, scientifically, the molecules of gin and those of tonic are similar in structure and have a natural attraction, creating a bond that generates synergy in the smell and taste receptors. “These aggregates create a taste sensation that is completely different from just gin and tonic on their own. This is why a gin and tonic doesn’t taste exactly like gin plus tonic,” according to Matthew Hartings, Associate Professor, Department of Chemistry, American University.

The options for tonic water currently on the market are extensive. When pairing tonic with gin, several factors come into play in creating the perfect balance. To judge new artisanal tonics, compare the ingredients to gauge the quality and pairing options with the intended gin and garnish. Consider the sweetening agent used; cane sugar and agave tend to be the most appealing and avoid those sweetened with high fructose corn sweetener. There are flavors and botanicals built into the tonic like lemon, elderflower, orange, yuzu, rhubarb and so on that are fun to experiment with and can punctuate the botanicals of the gin quite nicely. Trial and error will land the right tonic for the style of gin and garnish it’ll compliment. After all, it’s a matter of personal taste and preference.

The gin and tonic’s historical significance is as multi-dimensional as the flavor profile that the cocktail formulates. Inexplicably harmonious to the palate both viscerally and scientifically, gin made the bitter medicinal quinine in tonic palatable and arguably incredible.

NOLET'S Commitment To Sustainability

We believe in the importance of sustainability to help the planet by minimizing our footprint, working on green initiatives, and investing in charities that support these goals.

In Schiedam, Holland the Nolet Family Distillery is partially powered by a 141-foot tall wind turbine built in 2005. This green electric power symbolizes the Nolet family’s commitment to reducing the company’s footprint and is home to a hospitality lounge and cinema while reflecting Dutch heritage. Other energy-saving measures include an underground thermal storage system to heat and cool the distillery.

In 2007, the 85-meter tunnel that runs between the distillery and logistics center was nominated for the first Dutch Building Prize and won the Schreuders Prize for underground construction.  The tunnel is the longest private tunnel in the Netherlands, and it minimizes traffic in the transport of raw materials and packaged products to be distributed throughout the world.

In the US, the Nolet Spirits office in Aliso Viejo, CA is powered by 360 solar panels that provide 75% of the energy needs. The system offsets 18,000 gallons of gas or avoids 122 tons of emissions. In addition, we transitioned to LED lighting and have drought-tolerant landscaping.

Our efforts don’t end there. Nolet Distillery has an ambitious sustainability plan for 2030 aiming to reduce waste, use 10% less electricity per liter produced in 2020, use 10% less glass and cardboard compared to 2020, and to limit the use of natural gas in the future.

Cocktailing at Home

So, you’re hankering for a cocktail, but your bar isn’t stocked. We’ve got you! If you have a bottle of NOLET’S Silver, you’re in luck. The botanicals we use in NOLET’S – notably rose, raspberry and peach provide a deeply flavorful base. Depending on personal preference, you’ll need little more than a touch of citrus, soda or tonic water. For diversity and for the sake of creation, we have some hacks for building great cocktails you can enjoy at home!

Most recipes are comprised of a list of ingredients followed by explicit directions, however “Cocktailing at Home” is about being creative with the ingredients you already have to create something new. Who knows, you may even develop your own house specialty!

2 parts spirits to 1 part sweet and 1 part sour


There are basic proportions and food pairing “rules” that we use as guides in building balanced cocktails. Most consist of a base (the spirit), sweetener, and acid. Obviously, the quality of a drink depends on the sum of its parts. The basic formula to follow is:

  • 2 parts spirits to
  • 1 part sweet and
  • 1 part sour
  • (2:1:1)

The best part of creating your own cocktail is the first test sip!  If it is anything less than magical, don’t be dismayed, just revise a bit here and there!


An aromatic cocktail is all alcohol and is traditionally stirred with ice, not shaken. Sours or drinks made with fruit juice requires shaking (for more dilution and a homogenous texture). Sweeteners can be sugar syrups, honey, maple syrup, or agave. No citrus? What about a splash of kombucha or even cider vinegar for brightness? Experiment with fruit syrups, reductions, jams, and dehydration.


We have some amazing and easy-to-make gin recipes on Instagram and our social media channels – give us a follow to stay up-to-date!  The cocktail we get the most feedback about is the Gin Jam Box, which combines jam from your cupboard with some citrus juice and zest. It’s bright and versatile. Another is the Salty Dog, made with grapefruit juice and a fancy looking salted rim that you could easily substitute orange juice or pineapple for. If you like it simple,  try a Martini, and riff on the garnish if you don’t have a lemon… a sprig of lemon verbena or mint would work. An aperitif? There are many Negroni variants depending on what you have on hand, you’ll need some bitter & some sweet; experiment & make it your own. If you’ve got Champagne, soda water, or tonic, make a long drink in a highball glass, balloon, or flute, like a Gin + Soda, Southside Fizz, or a French 75.

When popping out to the store for an exotic ingredient isn’t plausible, it’s time to get creative. Start by making ice, dig out some barware, order a backup bottle of NOLET’S Silver online, and get shaking.

Gin + Soda, Simplicity Defined

There are countless quotes, cliches, and proverbs about the power of simplicity, from Confucius, "life is really simple, but we insist on making it complicated" to Leonardo da Vinci, "simplicity is the ultimate sophistication."  The acronym, KISS (keep it simple, stupid) may not be top of mind while concocting a cocktail, but consider it. 

Gin + Soda, for instance, is a no-recipe cocktail consisting of gin plus soda, with an optional garnish over ice. In making a case for the sublime simplicity of gin + soda, it's paramount to consider the inherent complexity of today’s modern gins. Fundamentally gin has a complicated flavor profile, distinguished first and foremost with juniper, which provides the herbal "pine" flavor. From there, the distilled botanicals are a varied combination of herbs, fruits, and spices as unique as the bottles that contain them.  

Look to the botanicals when choosing a gin. Modern gins push the boundaries of the traditional juniper-forward spirits, welcoming fruits, florals, and herbs to dominate the flavor profile. NOLET'S Silver, crafted with real botanicals, features roses, peaches, and raspberries that bloom in combination with the effervescence of soda. The combination is a wonderful way to enjoy the fruit and floral notes without impairing the botanical gin with sugars or other bold flavors. This serve provides a refreshing way to feature a fantastic gin without camouflaging the flavor.  

In making a case for the Gin + Soda, it would be remiss in not noting the low-calorie, low-carbohydrate aspect. Many mixed drinks that rely on fruit juices, liqueurs, or sweet mixers can have high sugar content. At 117 calories per serving (approximately 1.5 oz.), NOLET'S Silver Gin is a lower calorie spirit option. Gin + Soda can be elevated with seasonal garnishes and flavored bitters to create beautifully simple cocktails that are as delightful to look at as they taste. 

So, let the botanicals in your gin shine through! Try a squeeze of lime, a sprig of mint, a slice of fruit or experiment with any other seasonal herbs, spices, fruits and vegetables that complement the botanicals within. 

Barrel Aged

The process of aging a high-octane cocktail in a flavorful oak barrel imparts a complex and cohesive element, along with a woody undertone. As the alcohol interacts with the wood, something scientific (and magical) happens, flavorful compounds emerge in tannins and vanillins that mature as they age. The result is a pre-mixed cocktail with unique depth, perfect for a bar/restaurant or a home bartender. Memorable for a party or event, the process is not too complicated for the return on investment.  

The quality and alcohol content of the cocktail to be barrel aged must be high, and the output will be exceptional, imparting a mild oak flavor that mellows the alcohol and acidity. Spirits that are pot distilled have a unique character that is naturally enhanced by aging in an oak barrel. Barrels come in various sizes and can last for multiple uses if cared for properly.

So, get a barrel and follow the directions below.   


To prepare a new barrel for aging, there are a few things you’ll need to do. The barrel will be sanitary because the wood was heated to bend the staves into place. Fill the barrel with water to cause the wood swell and eliminate possible leaks (this could take several hours or a couple of days). If leaking persists, beeswax on the outside of the dry barrel will seal cracks. (Never put beeswax on the inside of the barrel, as it will contaminate the liquor on the inside).

After the swelling occurs, simply rinse the barrel of any sawdust. At this stage, measure the amount of liquid it holds to maximize the amount of product that fits inside for proportions.

The cocktail you choose to make should be sweetened only with liqueur. Sweetening agents (sugar, simple syrup, molasses or honey) or fresh ingredients (such as citrus juice) will oxidize or ferment, which would ruin the whole batch. Use bitters sparingly so that they don’t overpower the cocktail inside the barrel.

Combine the spirits.

Store the barrel in a dark, cool place. You’ll want to try a sip every few days. New barrels will take less time to age the contents. Once the cocktail has rested and tastes ready, strain into a clean glass container for storage. The barrel will then need to be thoroughly cleaned and rinsed with a Citric Acid wash (dissolve two teaspoons of citric acid in five gallons of water, swish mixture around for 5-10 minutes, flush thoroughly and refill). After using, the barrel should be stored filled with liquid, if not aging liquor, water that is replaced every two weeks.


NOLET’S Silver Barrel Aged Negroni
1 part NOLET’S Silver Gin
1 part Sweet Vermouth
1 part Aperol

Batch ingredients together and pour into a drained, clean barrel. Allow resting for 2-3 weeks. Strain into a clean glass container to store.

Cocktail Prep: Pour 3 oz. into a mixing glass with ice. Stir then strain into a Coupe or double Old-Fashioned glass. Garnish with an orange twist.   


NOLET’S Silver Barrel Aged Martinez

2 parts NOLET’S Silver Gin
2 parts Sweet Vermouth
1 part Maraschino Liqueur
¼ part Angostura Bitters

Batch ingredients together and pour into drained, clean barrel. Allow resting for approximately 2-3 weeks (tasting every several days).

Cocktail Prep: Pour 3 oz. into a mixing glass with ice. Stir then strain into a Coupe glass. Garnish with an orange twist.


NOLET’S Silver Barrel Aged Manhattan

2 parts NOLET’S Silver Gin
2 parts Sweet Vermouth
¼ part Orange Bitters

Batch ingredients together and pour into drained, clean barrel. Allow resting for approximately 2-3 weeks (tasting every several days).

Cocktail Prep: Pour 3 oz. into a mixing glass with ice. Stir then strain into a Coupe glass. Garnish with maraschino cherry.

The Last Straw

Beginning with the astute observation of a young man, the ubiquitous ban on plastic straws is embraced fully by food and beverage companies, consumers and activists alike. The ban and vilification of single-use plastics are supported and promoted by conservationists, social media campaigns and celebrities who are all working to reduce unnecessary waste. As the most collected object of beach cleanups, and the culprit damage to marine life, the once innocuous straw is now the number one utensil non grata.

Americans use 500 million straws a day (1.6 straws per person) according to the National Park Service. Those straws, made of polypropylene resin, take 200 years to break down, and when they do, become tiny toxic plastic particles.

In 2011, when the then 9-year-old Milo Cress in Burlington Vermont asked the burger joint he frequented to “offer first”, noticing many people didn’t use the straws automatically served. He said, “It seemed like a waste to me.” From that, Milo created, and now, years later, is witnessing overwhelming support in the banning straws, suggesting alternatives to plastics and raising awareness to the problems with single-use plastics.

Number 5 is the recycling code for polypropylene, and although it is the most valuable and recycled plastic around, the demand and recycling potential of straws is minimal because they’re lightweight fitting perfectly into small spaces like storm drains and they literally slip through the cracks at recycling facilities. When straws end up in landfills and wash into the ocean they cause damage to sea creatures both directly and indirectly. The heartwrenching YouTube video of the straw being removed from a Sea Turtle’s nose has had close to 33 million views. According to Greenpeace, “plastic has been found in the stomachs of one in three sea turtles”.

The social media component, #StopSucking #breakFreeFromPlastic, #refusethestraw, and #ditchthestraw along with the support of celebrities like Tom Brady, Neil deGrasse Tyson and Tim Robbins (narrating a documentary befittingly called “Straws”) who use their platform to educate and raise awareness to the impact plastics have on our environment. The UN Environmental Programme’s goodwill ambassador, actor and activist Adrian Grenier believes that straws are “a gateway” that will hopefully lead to the alleviation of other plastics.

There are many viable alternatives to single-use plastic straws, like compostables or a plethora of multi-use sipping variants made of bamboo, seaweed, paper, straw, aluminum, titanium, silicone, and glass. In a restaurant and bar setting, these options are better for the environment and ultimately save money over time. This initiative is embraced by companies large and small in both city and state initiatives. In the effort of minimizing the environmental impact, Global Sustainable Development Director of Diageo adds that “When the use of straws is important to the enjoyment of our brands we will only use reusable, compostable or biodegradable alternatives.” This movement shows no sign of waning, especially for the environmentally conscious drinker.

Clearly, It’s Time To Clean Up Your Ice

Participating in the cocktail revolution requires mixing the finest spirits crafted with fresh ingredients, assembled with stunning bar tools, and served in memorable glassware. Too bad the ice from the freezer is destroying your cocktails. As we enjoy the cocktail revival and all the beautiful and creative aspects of the culture of imbibing, the trickiest element in the modern cocktail is the ice.  Freezer ice is not only ugly, but it’s flavor polluting. Inferior cubes melt rapidly and ultimately dilute and degrade the exceptional ingredients expertly combined. Fear not, there are several practical solutions to this quandary.

Making clear, tasteless ice blocks at home is not straightforward, and although possible (we’ll get to that), there are natural “first-steps” to take in shattering the ice conundrum. The science of freezing in a home freezer is this; as water freezes, it begins forming ice on the surface, trapping impurities and bubbles within the cube resulting in a cloudy cube that is not completely solid. Murky, porous cubes melt faster, compromising both the quality and taste of the beverage they’re cooling.

Too bad the ice from the freezer is destroying your cocktails.

In-freezer ice-maker ice takes on the flavor of the freezer in which it lives. Diligence and a couple of easy hacks can fix that. First, it’s essential to keep it clean, with sealed food containers, rotation of contents, and a box of baking soda, for good measure. Change the water filter regularly. If you’re not using a high volume of ice, and it sits more than a day, dump and replenish often to keep it fresh. It’s a good idea to store newly made ice in a sealed freezer bag to keep it fresher longer. If you’re making your own ice cubes, you want them to be as solid and transparent as possible. The best hack is to double boil your water.  Using distilled water, boil it, let it cool, and boil it again before freezing. This removes impurities and bubbles.

Ice cube trays have a host of problems, and to be clear, the only solid option for trays is the classic aluminum type because they’re nonporous. Plastic and silicone trays take on the aroma of the freezer they’re stored in and transfer that flavor to the ice. The smell never comes out. Plastic trays can leach both chemicals and flavor into the ice. Novelty cubes from silicone molds are a decent option as long as they’re used correctly. The best method is to freeze the cubes, unmold them promptly, store the ice, and wash the molds with warm soapy water and a touch of white vinegar. Store the molds in a cabinet, not the freezer.

After testing several “clear cube” devices made for home mixologists, we obtained some decent results. Using distilled, double-boiled water in an insulated cooler with approximately 3” of water, freeze uncovered for 8-10 hours, score the ice and cut into blocks with a pick and a sharp knife (and gloves, of course). Shaping the cubes will take practice, but the ice will be dense and clear. The cooler takes up a substantial real estate in the freezer; if that’s an issue, there are commercial insulated 4-square block ice makers that also work well. Using the same water process, you can achieve a mostly clear block that may require a little shaving of bubbles off one side.

It’s a good idea to store newly made ice in a sealed freezer bag to keep it fresher longer.

If DIY is not your thing, there are many clear “gourmet” ice makers on the market in under-counter and stand-alone style machines that produce clear ice chips or small blocks akin to an average bar or restaurant. There are also tabletop systems that produce clear ice “slugs” that can be molded into ice spheres or blocks. These solutions can be costly; however, they deliver a consistent product worthy of a luxury beverage. For special occasions and entertaining, an ice delivery service is a solid option. Available in most areas, an ice service will not only provide shapes that the glassware requires, but also can create personalized messages and custom elements.

Finally, choose your shape, sphere, cube, chip or shard in harmony with cocktail and vessel. This should render a solid ice game for any home mixologist, complementing the beauty of the tipple being served. 

Is This the Right Glass for My Cocktail?

For a well-stocked home bar having the correct glassware is essential, but sometimes confusing. For instance, does gin and tonic belong in a Collins glass, a Copa Balon (Balloon) or highball? And more importantly, does it matter? In the truest sense, the rules around glassware are a pure example of form following function. There are some basic tenants in glassware that affect the quality of the drink, and there is whimsy. In this article, we have narrowed the essentials down to four basic shapes, which are detailed below with some guidelines on what to look for and what kind of cocktails fill them.

Size matters, and so does shape. The surface area at the top of a glass determines how that vessel accommodates ice and retains carbonation. The length of the stem or thickness of the foot determines whether the liquid within will remain cold or should be warmed by your hands. The shape can hold the aroma vapors, or let them out, have room for a slow melting ice block or a mountain of crushed ice intended to dilute.

The large Balloon, Copa de Balon or Burgundy glass is a big bowl atop a long stem, perfect for holding on to without warming the beverage within. This is fast becoming the ONLY way to sip a gin and tonic. On the world stage, this vessel is the norm, and the United States is quickly following suit. The merit of the “copa serve” is that the balloon bowl contains the aroma of the gin’s botanicals while accommodating an array of garnishes and ice, keeping it cold to without much dilution. The Copa is also useful for a luscious burgundy wine or a trendy Summer spritz.

The coupe glass, designed for champagne in the 17th century is widely popular and out-serves the traditional Martini glass because the balance is better and doesn’t spill as easily as the eponymous V. Coupes are perfect for cocktails served “up”... that is, chilled without ice. These drinks are typically shaken or stirred with ice before straining them into a chilled glass for serving. When selecting a coupe consider that the cocktail going in is generally spirit-forward, and should, therefore, be on the small side of the spectrum. This format is perfect if you subscribe to the famous barman, Harry Craddock’s adage that "The way to drink a cocktail is quickly, while it's still laughing at you." With that in mind, a small 5 oz. coupe or a deeper relative of the coupe, the Nick & Nora glass have both retro style and versatility for both spirits and champagne.

“As a bartender, I would say 90 percent of my drinks were poured in a highball glass,” estimates John Sergentakis, regional sales manager for NOLET’S Gin. For this chimney-shaped glass, the sweet spot is a 12-14 oz capacity which is versatile for fizzes, gimlets, rickeys, swizzles, bloody Mary’s and any drink that calls for ice or crushed ice (including Tiki drinks). While there is a difference between Highball and Collins glasses, for a home bar, the difference is negligible.

There are “rocks” and “double rocks” (also called old fashioned and double old fashioned) glasses that are used mainly for cocktails that are built right in the glass. Anything “neat” or on the rocks generally is served in a rocks glass. Think a Negroni, Old-Fashioned, Manhattan or sour, that are all appropriately made in heavy-bottomed short glasses. The double rocks is most versatile (measuring about 12 oz.). The pour for Scotch won't fill it to the brim, but in the case of a Margarita or a sour mixed with fruit juices, the double rocks is appropriate. Also the best option for large format, slow-melting craft ice blocks, and spheres.

All the other glasses, like snifters, flutes, copper mugs, and most other drink-specific cups are particular to personal preference. As a home bar expands and hones in on the cocktails most frequently made, there will be a plethora of tools and accessories to stock the bar with in addition to the essential four essential shapes.  

Trends in Cocktail Garnishes

Have you ever ordered a cocktail that comes with a whole meal cantilevered from the glass? Or aflame? Served in a coconut atop a lagoon? The garnish is (by definition) decoration or an adornment. However, garnishes also add depth of flavor and often tell a story as well. Garnish trends, much like food trends are ever-changing. In this social media-soaked environment the garnish provides the talking point and the camera-readiness that a simple cocktail may lack.

There are two main camps in the modern bar’s garnish realm, the over the top variant, or a stripped down, artistic compliment. Whichever end of the spectrum, garnishes are exciting and bold adding another elemental look, feel and flavor that foreshadows the experience inside the glass, (or coconut), depending on context. This concept has come a long way from a canned olive with a plastic pick.

With that said, the hardware used with garnish has changed too. Ditched are plastic sticks and straws, the #nostrawplease campaign against plastic straw waste is working to eradicate those, so they’ve been replaced by vintage metal picks, mini wood clothespins, and paper, metal or glass straws. Even kitchen “waste” has its place, with bartenders utilizing stems and leaves that may normally be refuse turned into “green” zero-waste garnish. In fact, cocktail guru and bar owner Trevor Frye banned garnishes entirely from his newest establishment Five to One, opting instead for his house distilled aromatics filled atomizers. He maintains that “We developed a program that cuts down dramatically on waste in the bar industry while providing consistent flavors to our guests.”

Citrus has been used as compliment alcohol basically since the beginning of time. Specifically, it pre-dates the 1862 Bartender’s Guide by Jerry Thomas, which described that The oil and scent of citrus is stored in the peel adding depth of flavor, but including the pith can make a drink bitter.” On the same tip, computer-aided food and flavor pairings are at our fingertips… just plug in a base flavor (like gin), into an online app (like Foodpairing®) and it will provide complementary flavors based on scientific and olfactory properties.

For the WOW factor, going bold is as simple as serving a cocktail injected into an ice orb, served with a hammer and sickle to break it open. Or a smoky dram served under a cloche to contain the smoke… flambé or the opposite, a presentation with dry ice. The shock and creativity are both enticing and conversational, and when the taste follows suit, it’s magical. The counter to this is the spirit forward, perfectly stirred (using the back of the spoon, for the ideal swirl) in a cocktail mixer and deposited into a chilled vessel. Or, hand-cut clear ice blocks that melt so slow, the cocktail retains all integrity. 

“Twists are so passé,” according to Liza B. Zimmerman in an article she penned for The remedy for a passé twist can be elevated simply with a creative cut, twirl or chiffonade. Added to ice, or punctuated thrice, fresh fruit, citrus peels and savory herbs add depth. Edible flowers add style but often lack in substance. Yes, orchids are edible, but they may impart a grassy, bitter taste like endive, which may or may not be the intended flavor profile. Preferred are herbaceous accompaniments like mint, rosemary, thyme, basil and sage.  

Salty and sugary accented rims are festive and can impart both color and flavor to the composed libation. When used in moderation they create an exciting layer that the imbiber controls and can experiment with, enhancing a kind of collaboration. On the premise that life imitates art, then the use of aromatic bitters, and food coloring swirled with a toothpick indeed imitates popular Cappuccino art. A bitters drip on a froth-topped drink adds visual interest and infuses flavor. Bitters know no bounds. Salty, sweet, sour, bitter, savory and umami the little drops are like a bartenders salt and pepper, imparting both depth and character.

Trends aside, a good cocktail like a good meal must taste as good as it looks and vise versa, so what’s in the glass should never be overshadowed by what’s on the glass.