Touchdown Punch
Makes a batch of 6-8 cocktails:
1 cup NOLET'S Silver Gin
1 cup Bourbon
1 cup Fresh Lime Juice
1.5 oz. Angostura Aromatic Bitters
1/2 cup Ginger Syrup *
3 cups Soda Water*
(can substitute 3 1/2 cups of Ginger Beer)
Lime Wheels and Sliced Jalapeño
Combine all ingredients (except soda water) in a pitcher with ice. Stir and serve over ice in a rocks glass. Add a generous splash of soda water and garnish with lime and a jalapeño slice.
* Ginger Syrup
3/4 cup Fresh Ginger, Peeled and sliced
1 cup Sugar
1 cup Water
Combine all ingredients in a small saucepan. Heat on medium stirring occasionally until sugar is dissolved. Simmer for 30 minutes to allow ginger to bloom. Store unused portion in a sealed container and refrigerate.
Sparkling Moonlight
Makes 4 cocktails
2 oz. NOLET’S Silver Gin
2 oz. Creme de Violette
1.5 oz. Fresh Lemon Juice
2 oz. Fresh Tangerine or Orange Juice
Champagne or Sparkling Wine
Lemon & Sugar or edible glitter
Rim Coupe glasses with sugar (or glitter) using a lemon slice and a shallow dish of sugar. Chill glasses until ready to use.
Combine NOLET’S Silver, creme de violette, lemon & tangerine juice in a cocktail shaker with ice. Shake well, then strain into the prepared Coupe glasses, top with Champagne and garnish with a lemon twist.
Coconut Lime Tonic
For two cocktails-
4 oz. NOLET’S Silver Gin
2 oz. Coconut Milk
2 oz. Fresh Lime Juice
Splash of Tonic Water
Lime Wheels for Garnish
Combine NOLET’S Silver Gin, coconut milk and lime juice in a cocktail shaker and shake well with ice. Pour into Coup glasses and top with tonic. Garnish with lime.
Peppermint Southside
Celebrate the holidays with this fun, crowd-pleaser. The NOLET'S Silver Peppermint Southside is a refreshing, flavorful cocktail that is wonderful in winter and tbh, for summer without the candy canes!
1.25 oz. NOLET’S Silver
0.75 oz. Lime Juice
0.75 oz. Simple Syrup
Peppermint Leaves
Crushed Candy Canes
Shake all ingredients with ice in a cocktail shaker and strain into a crushed candy cane rimmed Martini or coupe glass. Garnish with a sprig of peppermint.
Bitter Gin + Tonic
This is an aperitif made with a lesser-known Italian bitter liqueur Cynar that's made from artichokes. It's herbal and a bit bitter with a sweet finish. This cocktail is a sophisticated one that we refer to as Negroni adjacent.
1.5 oz. NOLET’S Silver Gin
1 oz. Cynar
0.5 oz. Fresh Lime Juice
Tonic Water
Add NOLET’S Silver, Cynar, and lime juice directly into a highball glass. Build with fresh ice and stir well. Top with tonic water. Garnish with a lime wedge.
Egg Nog (Batched)
The winter season calls for Egg Nog and our version combines the unique fruit and floral botanicals that are warmed with cinnamon and nutmeg in a creamy, delightful cocktail, brilliantly served warm or on the rocks.
Makes 6 cocktails,
1 cup NOLET’S Silver Gin
2 cups Whole Milk
1 cup Heavy Cream
3 Eggs Separated
1/2 cup Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
Cinnamon Quills, Star Anise, Nutmeg for Garnish
In a mixing bowl, whisk egg yolks and sugar. Slowly warm milk, cinnamon in a saucepan over low heat for about 5 minutes. Slowly fold egg yolk mixture to the saucepan, stirring continually without allowing it to boil. Once combined, remove from heat and add the gin, cream and nutmeg whisking until incorporated completely. May be stored in the refrigerator for 4-5 days. Serve hot or cold over ice. Garnish with a cinnamon quill, star anise and a sprinkle of nutmeg.
Pink Peppercorn Rosé Spritz
12 oz. NOLET’S Silver Gin
24 oz. Rosé
12 oz. White Grape Juice
4 oz. Cranberry or Cherry Liqueur
3 oz. Pink Peppercorn Syrup*
Club Soda to Top Off
Sugared Fresh Cranberries for Garnish
Cranberry & Rosemary Ice Cubes
PINK PEPPERCORN SYRUP
1/2 c. Sugar
1/2 c. Water
2 Tbsp. Pink Peppercorns
Simmer all ingredients, stirring occasionally until sugar dissolves and peppercorns begin to break down. Cool and strain into a storage container.
For the cocktail, combine all ingredients except the club soda. Stir in a pitcher, then pour over ice in balloon or rocks glasses and top with club soda. Garnish with sugared cranberries.
Pomegranate Spritzer
1 oz. NOLET’S Silver Gin
0.25 oz. Elderflower Liqueur
0.5 oz. Pomegranate Liqueur
Soda Water
Add first three ingredients to a mixing glass with ice. Shake well. Pour contents into a rocks glass over ice. Top with soda water. Garnish with a fresh blackberry.
Corpse Reviver #2
Our Corpse Reviver is a delicious variation of the No. 2 version of the classic. It's not just for Halloween (although it's perfect in name and tenor). Albeit stiff, the botanicals in NOLET'S lend themselves to the citrusy components and rejuvenate the lively as well.
1 oz. NOLET’S Silver Gin
1 oz. Lillet Blanc
1 oz. Cointreau
1 oz. Fresh Lemon Juice
1 dash of Absinthe
Orange Peel for Garnish
Shake all ingredients together in an ice-filled shaker and strain into a Martini or coupe glass. Garnish with an orange peel.
Light My Fire
Created by Rael Petit and available at the Williamsburg Hotel (NYC)
1.5 oz NOLET’S Silver Gin
.75 oz Homemade Cucumber and Rosemary Cordial
.75 oz Lime juice
Method: Shaken & served in a highball topped with champagne. Garnished with dehydrated lime and rosemary and .25 oz of burned chartreuse
CUCUMBER AND ROSEMARY CORDIAL
1/2 c. Fresh Cucumber
1/2 c. Fresh Rosemary
Ketel One Vodka
Simple Syrup
Place cucumber and rosemary in an infusion jar (or any lidded glass container) and cover with Ketel One Vodka. Let sit for several days. Strain and add approx. 1/4 c. simple syrup to the mixture (to taste) and store in a sealed container in the refrigerator.
