Filthy® Lemonade

Sweet and tart black cherry adds an easy twist on a classic NOLET'S Lemonade. Perfect for any occasion and simple to make, this one's not to be missed.

1.5 oz  NOLET’S Silver Gin
0.5 oz Filthy Black Cherry Syrup
4 oz Simply Lemonade

In a highball glass with ice, add all ingredients and stir to combine. Can be served with a cherry or lemon garnish.


Nolet-tini

Mashed up and modernized from the classic Martinez & Martini the Nolet-tini is a perfectly balanced spirit-forward cocktail, an excellent choice for any occasion.

1.5 oz NOLET'S Silver Gin
1 oz Dry Vermouth

1 oz Sweet Vermouth
0.25 oz Maraschino Liqueur
A couple of dashes of Bitters (experiment with a fruit bitter like Rhubarb and a basic bitter combined)

Combine all ingredients in a cocktail mixing glass and stir with ice until well-chilled. Strain into a chilled Martini or Coupe glass, and garnish with lemon peel.


Pornstar Martini

The Pornstar Martini; a tongue-in-cheek name for the “bold, sexy, playful” cocktail that's always served with a side of sparkling wine or Champagne. Created by Douglas Ankrah at the Lab Bar in London, it's said that he tried something similar on a trip to South Africa. We adjusted the recipe to complement our fruit and floral botanicals, and once you make it, it'll be on repeat until the passion (fruit) dries up.

1.5 oz NOLET'S Silver Gin
0.5 oz Marachino Liqueur
2 Passion Fruits (carefully halved, saving 1/2 for garnish)
0.5 oz Fresh Lime Juice
0.5 oz Vanilla Simple Syrup
2-3 oz Chilled Sparkling Wine or Champagne (served on the side)

Add all ingredients but 1/2 passion fruit and the sparkling wine into a shaker with ice and shake until well-chilled. Strain into a coupe glass and float the remaining 1/2 passion fruit for garnish, serve the sparkling wine on the side in a small glass.


Pumpkin Mule

For official pumpkin spice season, look no further for a crowd-pleasing cocktail that's a snap to combine. Our Pumpkin Mule is so delicious, it may become a year-round go-to.

1.5 oz. NOLET'S Silver Gin
1 oz. Pumpkin Pureé
0.5 oz. Fresh Lime Juice
Dash of Cinnamon & Nutmeg 
Ginger Beer
Any combination of Lime, Cinnamon Stick, Cranberries, Currants or Dried Ginger for Garnish

Combine all ingredients but Ginger Beer in a cocktail shaker with ice. Shake until well-chilled and pour over fresh ice in a Mule Mug or tumbler and top with Ginger Beer and garnish with whatever you choose.


Apple Martini

This simple version of the classic tart favorite uses real Granny Smith apples and citrus to deliver a natural, non-neon cocktail; a delicious fruit-forward treat.

2 oz NOLET'S Silver Gin
1 Large Granny Smith Apple
1 oz Simple Syrup

0.5 oz Elderflower Liqueur 
0.5 oz Fresh Lime Juice

Slice the apple in half and cut a few thin slices to reserve for garnish (sprinkle lime juice on them to prevent browning). Shred or finely dice the remaining apple to muddle or mash in a cocktail shaker. Add lime juice and muddle a bit more. Add NOLET'S Silver, simple syrup, liqueur, and ice then shake vigorously to chill and combine. Double strain into a martini glass and garnish with the reserved thinly sliced apples.


Dirty Shirley

The hype is real for the nostalgic Dirty Shirley. We made ours more luxe with a nod to the classic Shirley. Our secret is a little Maraschino Liqueur, 1/2 Ginger Beer and 1/2 Soda for all the flavor and not so much sweetness. The gin's botanicals are the real superstars, proving that "timeless with a twist" is always a good idea.

1.5 oz. NOLET'S Silver Gin
0.5 oz. Maraschino Liqueur
0.5 oz. Grenadine Syrup
2 oz. Ginger Beer
2 oz. Club Soda
Cherry for Garnish

Build in a highball glass filled with ice. Add all the ingredients, stir with a reusable straw and garnish with a cherry.


Coconut Gin + Tonic

Coconut your G + T! For peak tropical vibes there's nothing more iconic than the taste of coconut. Add a splash to the fruit and floral botanicals in NOLET'S Silver Gin and enjoy the refreshing classic with a twist.

1.5 oz. NOLET'S Silver Gin
0.5 oz. Fresh Lime Juice
2.5 oz. Pressed Coconut Water
1.5 oz. Premium Tonic Water
Small Pinch of Sea Salt
Mint or Lime for Garnish

Combine all ingredients over ice in a balloon glass and enjoy!


Firecracker G + T

An explosive summer treat, you'll love them for the 4th of July, but we enjoy them throughout the summer.

1.5 oz. NOLET’S Silver Gin
1 Bomb Pop (or other popsicle)
Frozen Raspberries & Blueberries
4 oz. Tonic Water

Fill a Balloon glass with ice and frozen fruit. Add NOLET'S Silver, tonic water, and a popsicle.


Gin + Tonic Lollipops

The ultimate garnish for all Gin + Tonic lovers is a G+T lollipop. Easy to make with this simple recipe, and the result will amaze! Suggested serve? A NOLET'S Silver Classic Gin + Tonic made with muddled raspberries and a sprig of mint!

4.5 oz. NOLET'S Silver Gin (divided)
2.5 cups of Caster Sugar
3 oz. Premium Tonic Water
2 Drops of Natural Food Color (Optional)

Supplies Needed: 
Silicone Lollipop Molds or Parchment Paper
Lollipop Sticks
Candy Thermometer

In a medium deep-sided, nonstick pan, combine all the Caster Sugar, 3 oz. NOLET'S Silver and 3 oz. Tonic Water. Gently mix the ingredients with a spatula and heat without stirring to 300 degrees Fahrenheit. Carefully take off the heat and add the remaining 1.5 oz. NOLET'S Silver Gin, stirring just to combine. Quickly spoon the mix into the molds, or spoon small round blobs onto parchment paper, add a stick into each pop and allow 20 minutes for them to cool and harden. Makes approximately 12 suckers.


Raspberry French 75 (batched)

Raspberry French 75's are crowd-pleasing cocktails for any celebration. The botanical in NOLET'S Silver provide a delightful complexity to the bubbly, fruit-forward classic cocktail. This pitcher recipe serves 8-10.

1 ½ cups NOLET'S Silver Gin
½ cup Raspberry Syrup
½ cup Fresh Lemon Juice
1 (750-ml) Bottle Dry Sparkling Wine or Champagne 

Combine NOLET’S Silver, raspberry syrup, and lemon juice in a pitcher.  Add 2 cups of ice, and stir well to combine so that the mixture is cold and some of the ice has melted. Add 1 bottle of dry sparkling wine and stir gently to combine. Serve in champagne flutes or coupe glasses and garnish with a raspberry or lemon peel.

Raspberry Syrup
1 cup Sugar
1 cup Raspberries (fresh or frozen)
1 cup Water

Combine all ingredients in a medium saucepan and bring to a gentle boil. Take off heat and let sit to cool for 15 minutes, then strain. Unused syrup can be stored in the refrigerator for a week.