Old Fashioned Gin Cocktail

Adapted recipe from David Wondrich @Esquire

2 oz. NOLET'S Silver Gin
1 cube Sugar (or the equivalent 1 tsp. of sugar or 1 tsp. Simple Syrup)
1 tsp. Maraschino Liqueur
3 Dashes Bitters
Orange or Grapefruit Peel and Cherry for Garnish

Combine all ingredients in a mixing glass with cracked ice and stir until well chilled. Strain into a rocks glass and garnish with an orange or grapefruit peel, squeezing the oil from the peel and rubbing it around the rim, and an optional cherry.


Sparkling Winter Gimlet

3 oz. NOLET'S Silver Gin
1 oz. Fresh Lime Juice
1 oz. Simple Syrup
1.5 oz. Blood Orange Juice
1 oz. Brut Champagne
2 sprigs of Rosemary

In a cocktail shaker combine all ingredients except Champagne with ice and shake vigorously until well-chilled. Pour into 2 chilled Coupe glasses and top with Champagne and a sprig of rosemary.

 


Holiday Gin + Soda

1.5 oz. NOLET'S Silver Gin
3 oz. Soda Water
Cranberries
Fresh Rosemary

Pour NOLET'S Silver over ice in a balloon glass then add soda water and garnish. 


Grapefruit Lavender Sparkling Punch

This recipe is modified from Lucas Plant, Founder of Bull in China's recipe for Breakfast Punch

4 cups NOLET'S Silver Gin
4 cups Fresh Squeezed Grapefruit Juice
1/2 cup Honey
2 Tbsp. Lavender Bitters
2 bottles Sparkling Wine (preferably Brut)
Garnish with fresh Sage, Lavender and/or Grapefruit Wheels

Mix all the ingredients in a punch bowl with ice! Serve in cups with garnish. 


Chai Fizz

1.5 oz. NOLET'S Silver Gin
1/2 oz. Fresh Lemon Juice
1 oz. Chai Tea Concentrate
1 oz. Almond Milk
1 Egg White
Soda Water

Combine all ingredients in a cocktail shaker with ice. Shake well for about 1 minute to create foam & chill well. Pour slowly into a highball glass. Use a bar spoon to get the foam out if necessary. Top with soda, pouring it on the side of the glass and the foam will rise for a beautiful presentation. Garnish with a lemon swath.

* To decorate the highball glass, paint a stripe of honey/water vertically, then dip the glass in dried edible flower petals, black sesame, and some loose tea before building the cocktail.


Dutch Apple Bee's Knees

2 oz. NOLET'S Silver Gin
1 oz. Fresh Lemon Juice
1 oz. Apple Juice
1 oz. Honey Syrup
Garnish with Rosemary and/or Apple slices

In a cocktail shaker with ice, add all ingredients and shake well until chilled. Strain into a coupe glass and add garnish.

HONEY SYRUP-
1/2 cup Water
1/2 cup Honey
3 Sprigs Rosemary

Simmer all ingredients in a saucepan, over a medium flame until honey dissolves and rosemary becomes fragrant. Let cool about 30 minutes then remove the rosemary and strain into a clean container. May be stored in the refrigerator for a week.


Apple & Sage Gin + Soda

1.5 oz. NOLET'S Silver Gin
Soda 
Apple Slices
Fresh Sage Leaves
Juniper Berries

Pour NOLET'S Silver over ice, top with soda water and garnish then enjoy! 


Autumn Gin + Soda

1.5 oz. NOLET'S Silver Gin
Soda 
Persimmon Slices
Cinnamon Sticks
Fresh Thyme Sprigs

Pour NOLET'S Silver over ice, top with soda water and garnish then enjoy! 


Turmeric Ginger Smash

1.5 oz. NOLET'S Silver Gin
0.5 oz. Fresh Lemon Juice
0.25 oz. Honey
1 inch of fresh Turmeric

1/2 inch of fresh Ginger
Candied Ginger or Edible Flowers for Garnish

Muddle turmeric and ginger in cocktail shaker then add all liquid ingredients with ice and shake vigorously until well chilled. Pour into a coupe glass and serve with a skewer of candied ginger and/or an edible flower.


Pear & Ginger Spritz

Makes 2 cocktails

2 oz. NOLET'S Silver Gin
2 oz. Pear & Ginger Syrup*
1 oz. Fresh Lemon Juice
Small Piece of Ginger
Prosecco or Sparkling Wine
Sliced Pear and Sprig of Thyme for Garnish

Combine all ingredients in a cocktail shaker, except Prosecco. Muddle ginger to release flavor then add ice and shake vigorously. Pour into glasses and top with Prosecco and garnish.

Pear & Ginger Syrup
2 Ripe Pears
1 cup Water
1/2 cup Honey
2-inch piece of Fresh Ginger, roughly cut

In a medium saucepan, combine honey, water, roughly cut pears, and ginger. Bring to a simmer and allow pears to soften and release flavor for about 30 minutes. Remove from heat, let cool a bit and strain with a sieve. Syrup may be stored in the refrigerator for up to 2 weeks.