Cherry Smash
Cherries, lime juice, and coconut water combined with the real fresh botanicals in NOLET'S Silver make a refreshing libation that tastes like a summer vacation.
1.5 oz. NOLET’S Silver Gin
5-6 Muddled Cherries + More for Garnish
0.5 oz. Lime Juice
2 oz. Coconut Water
0.25 oz. Simple Syrup (optional)
Jalapeno Slices and a Dash of Salt for Garnish
Muddle cherries with lime juice in a cocktail shaker. Add coconut water and simple syrup (if coconut water isn’t sweet enough) and shake with ice. Pour over ice in a highball glass and garnish with a cherry, jalapeno and a dash of salt.
Swizzle
2 oz. NOLET’S Silver Gin
0.5 ounces Orange Liqueur
1 oz. Fresh Lemon Juice
1 oz. Fresh Grapefruit Juice
0.5 oz. Simple Syrup
Fresh Mint Sprigs
8 dashes of Bitters
Muddle 10 mint leaves and simple syrup in a highball glass. Add NOLET’S Silver, orange liqueur, lemon and grapefruit juice.
Fill the glass with crushed ice and swizzle the drink with a swizzle stick or bar spoon for 20-30 seconds. Top off with more crushed ice to create a mound on top.
Dash the bitters on top of the ice, garnish with a mint sprig. Serve with a glass/paper straw & the swizzle stick.
Strawberry Basil Milkshake
1 1/4 oz. NOLET’S Silver Gin
4 Scoops of Vanilla Ice Cream
1/4 Cup of Strawberries
2-3 leaves of Fresh Basil (depending on size)
Whipped Cream and Strawberries for Garnish
Chill two sundae or highball glasses. Combine gin, vanilla ice cream, strawberries and basil in a blender and mix until smooth. Garnish with whipped cream and a strawberry.
Fig & Vanilla Fizz
This seasonal treat incorporates the woody caramel flavor of vanilla beans with NOLET'S sweet, fruity botanicals and seasonal fig in a dazzling blush cocktail. The secret to this autumnal is in the delightful syrup that can be made ahead of time.
1.5 oz. NOLET’S Silver Gin
0.75 oz. Fig and Vanilla Bean Infused Syrup*
Splash of Soda Water
Bitters
Fresh Figs for Garnish
Combine NOLET’S Silver Gin and syrup in a cocktail shaker with ice. Pour over ice, top with soda water and a dash of bitters then garnish with a fig.
FIG & VANILLA BEAN SYRUP
8 Fresh Figs, halved
Seeds Scraped from 1 Vanilla Bean (or 1 Tbsp. Vanilla Bean Paste)
1 cup Sugar
1 cup Water
Add all ingredients to a saucepan, and bring them to a boil over medium heat. Reduce heat, stirring frequently until about 10 minutes until figs break down. Let it cool down and steep, then strain. Can be stored in an airtight container in the refrigerator for a week.
Orange Smash
1 oz. NOLET’S Silver Gin
1 oz. Ketel One Oranje
0.5 oz. Fresh Lemon
Splash of Simple Syrup
In a mixing glass, muddle two orange wedges with simple syrup. Add ice, NOLET’S Silver Gin and Ketel One Oranje. Shake and strain over an ice-filled rocks glass. Garnish with an orange wheel or wedge.
Toucan Sam
Created by Nico Szymanski with the Gerber Group.
2 oz. NOLET’S Silver Gin
0.75 oz. Campari
0.5 oz. Simple Syrup
1 oz. Pineapple Juice
0.75 oz. Lime Juice
Shake and strain over ice in a highball glass. Garnish with Fruit Loops.
Ginger Sparkler Punch
For 8-10 cocktails.
2 cups of NOLET’S Silver Gin
1/4 cup Ginger Liqueur
3 1/2 cups Brewed Chamomile Tea
Lemon Wheels
Sparkling Wine or Champagne
Candied Ginger & Lemon Twists for Garnish
Add all ingredients, except sparkling wine/Champagne to a punch bowl with ice. Stir well to combine. Serve in Champagne flutes, topped with sparkling wine or Champagne. Garnish with candied ginger and a twist of lemon.
Peach & Orange Martini
2 oz. NOLET’S Silver Gin
0.5 oz. Ketel One Botanical Peach & Orange Blossom
2 Peach Slices
Peach Bitters
Add Muddle peach slices in a cocktail shaker with NOLET’S Silver, Ketel One Botanical Peach & Orange Blossom. Add ice, shake and strain into a martini glass. Add two dashes of peach bitters. Garnish with orange twist.
Frozen Bellini
Recipe by Kim Haasarud, mixologist.
1.5 oz. NOLET’S Silver Gin
1 cup frozen berries (a mixture of strawberry, raspberry, and blueberry)
1 cup Chandon Rose
3 oz. Creme de Mure
Combine in a blender cup with 1 cup of ice. Blend until smooth. Pot into three champagne flutes.
Photo: Alexandra Grablewski
Coco Tiki Cooler
1.5 oz. NOLET’S Silver Gin
1.5 oz. Coconut Milk
0.5 oz. Cardamom Syrup
Fresh Lime Juice
3 Shakes Bitters
Ground Cinnamon
Combine gin, coconut milk, cardamom syrup and lime in a cocktail shaker. Shake vigorously to incorporate coconut milk. Strain the mixture into a Tiki mug or highball glass with crushed ice. Shake bitters on top, dust with ground cinnamon and garnish with pineapple fronds, flower, lime wheels, and paper or reusable straws.
Cardamom Syrup:
1.5 cups Sugar
2 cups Water
5 or 6 Cardamom Pods
1 Tbsp. ground Cardamom
In a saucepan bring water to a boil. Add sugar, stir to dissolve. Add the cardamom pods, and ground cardamom then remove the pot from heat, allowing them to steep until cooled. Double strain liquid. May be stored in an airtight container for up to 2 weeks in the refrigerator.
