Watermelon Mint Slushie

When it's hot outside, there are few things as cooling as watermelon & mint. Add a splash of NOLET'S Silver and it's a party. This recipe requires a little prep, so that when you're ready to make a batch, all you ned to do is blend and serve. Makes approximately 8 cocktails.

1 cup NOLET'S Silver
1 Fresh Watermelon Cubed (reserving some for garnish)
Limes - 2 for Syrup and more for garnish
Mint for garnish
Optional Black Sesame Seeds for Garnish

Cut a large watermelon into ice cube sized chunks (approx. 1 1/2 inches). Place cubes on a parchment or waxed paper-lined tray spaced apart and freeze for 2 hours or just until frozen. If you're not using them for a while, put cubes in an airtight container & store in the freezer.

Mint Lime Syrup
1 cup Sugar
1/4 cup Fresh Lime Juice (juice of about 2 limes)
1 bunch of Fresh Mint
3/4 cup Water

Combine ingredients in a medium saucepan and heat on medium until sugar dissolves. Let sit while cooling. Once cooled, strain into a container with a lid and refrigerate.

For the cocktails, add watermelon chunks to the blender with 1/2 cup of syrup (the amount should be approximately 6 cups). Blend until the consistency is that of a slushy. Add NOLET'S Silver Gin, pour and garnish with watermelon, mint and a sprinkle of black sesame seeds.  


Botanical Spritz

1.5 oz. NOLET'S Silver Gin
1/2 oz. Elderflower Liqueur
Soda Water
Fresh Lemon Slices, Raspberries, Peach Slices and/or Orange Wheels for Garnish

Pour NOLET’S Silver, elderflower liqueur and soda water into an ice-filled gin balloon glass. Stir well.
Garnish with a combination of preferred fruit botanical garnishes.


Gin Jam Box

1.5 oz. NOLET'S Silver Gin
1 oz. Lemon Juice
1 Tbsp. Fruit Jam or Fruit Preserves
* add Simple Syrup to taste depending on preference/sweetness of jam
Citrus Zest (Lemon, Orange, Lime, Grapefruit)

Add NOLET'S Silver, lemon juice and jam into a cocktail shaker and dry shake (without ice) vigorously. Add ice and shake again to chill then strain into a rocks glass with fresh cubed ice. Garnish with citrus zest.


Shamrock Fizz

2 oz. NOLET'S Silver Gin
1 oz. Mint Syrup
1/4 oz. Fresh Lemon Juice
1/4 oz. Heavy Cream
1 Egg White
2 Dashes Bitters
1.5 oz. Soda
Fresh Mint Sprigs
Lime Zest 

Add all ingredients (except Soda) to shaker with a few mint leaves. Dry shake (without ice) vigorously for at least 60 seconds (really!). Add ice and shake again for about 30 seconds to chill thoroughly. Strain into a highball glass and let rest for several moments before topping with soda water.

MINT SYRUP
1/2 cup Fresh Mint
1/2 cup Sugar
1 cup Water

Heat all ingredients on medium-low heat until sugar dissolves. Let sit to cool then strain into a container to refrigerate. Extra syrup lasts a week in the refrigerator.


Floradora

1.5 oz. NOLET'S Silver Gin
1 oz. Fresh Lime Juice
1 oz. Raspberry Syrup*
Ginger Beer to top (approx. 1.5 oz.)
Fresh Raspberries for Garnish

Build all ingredients in a highball glass over ice, or cool all ingredients (but ginger beer) in a cocktail shaker with ice and pour over fresh ice, then top with ginger beer. Stir gently and serve with raspberry garnish.

Raspberry Syrup
Combine 6 oz. raspberries (fresh or frozen), 1 cup warm water and 1 cup of sugar & let stand for several hours. Strain with a fine mesh. To reserve unused portion, add 1/2 oz. NOLET’S Silver to fortify and refrigerate for up to 2 weeks.


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.


Grapefruit Basil Gin Spritz (Batched)

1 Bottle (750 ml.) NOLET'S Silver Gin
5 cups Grapefruit Juice
1 cup Fresh Lime Juice
1.5 cups Basil Syrup
4 cups Seltzer or Club Soda
Fresh Basil, Lime Wheels and or Grapefruit wheels

Combine all ingredients (but the Club Soda) with 1 cup cold water in a large dispenser or punch bowl with ice or an ice block (an ice block made ahead will keep the punch cold without diluting it). Before serving, add the Club Soda or top off each drink with a garnish of grapefruit, lime and or basil leaf.

Basil Simple Syrup
1 cup Sugar
2 cups Fresh Basil

Combine 1 cup of water with 1 cup sugar in a medium saucepan. Simmer until sugar dissolves. Remove from heat and add basil, letting the syrup steep for 40 minutes. Once cooled, strain and chill before use.

 


Classic French 75

1.5 oz. NOLET'S Silver Gin
0.5 oz. Fresh Lemon Juice
0.05 oz. Simple Syrup (can use less according to taste)
2 oz. Champagne or Sparkling Wine (we recommend Brut)

Combine all ingredients in a cocktail shaker with ice and chill thoroughly. Pour into a flute or coupe glass and top with Champagne. Immerse a bar spoon into the glass to gently mix ingredients without stirring to minimize the bubbles. Garnish with a lemon twist and serve.


French Martini

1 1/2 oz. NOLET'S Silver Gin
1 oz. Pineapple Juice (fresh-pressed is preferred)
1/2 oz. Chambord Black Raspberry Liqueur
Cherry, Raspberry, Pineapple Wedge or Blackberry Garnish

Combine all ingredients in a shaker with ice. Shake to combine and chill thoroughly. Strain with a fine-mesh strainer into a chilled Martini or Nick & Nora glass and garnish.


French Kiss 75

1.5 oz. NOLET'S Silver Gin
1 Bitters-Infused Sugar Cube*
1/2 oz. Fresh Lemon Juice
Sparkling Wine or Champagne (we recommend Brut)
Lemon Twist for Garnish

Chill NOLET'S Silver and lemon juice in a cocktail shaker with ice. Strain into a coupe or flute over a bitters-infused sugar cube and top with Sparkling Wine or Champagne then garnish with a lemon twist.

 

BITTERS-INFUSED SUGAR CUBES
2 cups Cane Sugar
1 Tbsp. Angostura Bitters
1 tsp. Rhubarb or Peach Bitters
1/2 tsp. Lemon Zest

Preheat oven to 250 degrees. Mix all ingredients in a bowl, working in bitters until the sugar is pink and zest is incorporated completely. Pour mixture in a parchment-lined pan, spread it out evenly and compress as much as possible with another pan or spatula. Once sugar is compressed, using a sharp thin knife, score the sugar into a grid of 1/2 inch cubes. Place the pan in the oven and bake at 250' for 25 to 30 minutes, until the sugar is set. Remove from the oven and let cool. Using a thin spatula and a knife, remove the cubes carefully. Save the crumble and broken cubes (don't fret, there will be many) to either re-form or use for rimming glasses.