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.
G&T Popsicles
Adult popsicles!!! Beautiful alone or served as a garnish in a NOLET'S Silver Gin and Tonic, these make-ahead pops are a fun way to cool off.
6 oz. NOLET’S Silver Gin
1/2 cup Fresh Lime Juice
3 cups Tonic Water
Cucumber Slices, Lime Wheels and/or Raspberries for Garnish
Popsicle Mold or Small Glasses
Popsicle Sticks
Combine all liquid ingredients and pour into (approximately 6) popsicle molds or small glasses on a tray or cookie sheet that will fit in the freezer. Add garnishes, and insert popsicle sticks. If using small glasses, simply use a strip of tape across the top of the glass, cut a slit in the center (big enough for a stick) and gently stand the stick up in the tape. Freeze approximately 8 hours. Serve alone or as a garnish in a NOLET’S Silver Gin & Tonic.
Salted Watermelon Refresher
1.5 oz. NOLET’S Silver Gin per cocktail
Juice from a 6lb. Seedless Watermelon
0.75 - 1.5 tsp. Himalayan Pink Salt + more for rims
Juice from Fresh Limes
Mint or Basil and Lime for Garnish
Puree a small seedless watermelon (cut the top 3 inches off, and insert immersion blender and carefully blend OR scoop out and blend in a blender). Strain out solids, pressing on pulp to extract all the juice. Stir in salt to taste & squeeze in some fresh lime juice. Assemble cocktails by pouring 1.5 oz. Nolet’s Silver over ice-filled, salt-rimmed glass, top off with watermelon juice, garnish and enjoy.
Raspberry Fizz
1.25 oz. NOLET’S Silver Gin
0.75 oz. Fresh Lemon Juice
0.5 oz. Simple Syrup
Shandy (Beer & Lemonade)
3 Raspberries
Muddle raspberries with simple syrup and lemon juice in a mixing glass. Add NOLET’S Silver and ice. Shake well and strain into a Burgundy glass. Add shandy beer. Garnish with a grapefruit wheel and fresh mint.
Peach Lemonade
The recipe for NOLET'S Silver Peach Lemonade is beloved. It's simple to build, can be made in advance, and is perfect to enjoy with friends, so we've included the proportions for a pitcher as well.
1.5 oz. NOLET’S Silver Gin
3 oz. Fresh Squeezed Lemonade
Club Soda
Peaches
Muddle two peach slices in the bottom of a highball glass. Add ice and remaining ingredients and stir. Garnish with a peach slice.
*** Substitute 0.5 oz NOLET'S and the Club Soda for 0.5 oz. Elderflower Liqueur, for an elevated Peach Lemonade!
1 cup NOLET'S Silver Gin
3 cups Fresh Squeezed Lemonade
1/2 cup Elderflower Liqueur
2 Peaches plus some for Garnish
Muddle 1 1/2 peaches in the bottom of a pitcher. Add ice (if you're serving immediately) and all ingredients and stir. Pour into ice-filled highball glasses, garnish each glass with a peach slice and serve.
Rose Gimlet Raindrop Cake®
The creators of the popular Raindrop Cake® have created the first-ever liquor-infused version of the cake.
1/4 cup NOLET’S Silver Gin
1 3/4 cups Water
3/4 tsp. Agar
1/8 cup Granulated Sugar
75 ml Rose Extract
Small Edible Rose Petals
Small Dome Silicone Mold
Preparation: Boil water in a small pot. Sprinkle in agar and stir until completely dissolved. Add granulated sugar and stir until dissolved. Add Rose extract, NOLET’S Silver and stir. Remove pot from heat and let cool for 10 minutes. Pour mixture into mold. Place rose petals. Chill and set for at least two hours. Un-mold, serve and enjoy!
Cucumber Spritz
Created by Kelly @asideofsweet for NOLET’S Silver
1.5 oz. NOLET’S Silver Gin
0.5 oz. Tarragon Simple Syrup*
1 oz. Fresh Cucumber Juice
2 tsp. Fresh Lemon Juice
2 oz. Dry Champagne or Club Soda
In a cocktail shaker filled with ice, combine Nolet’s gin, tarragon simple syrup, fresh cucumber juice and lemon juice and shake well. Strain into a rocks glass, top with Champagne or club soda and garnish with a cucumber ribbon.
Tarragon Simple Syrup:
1/2 cup Granulated Sugar
1/4 cup Fresh Tarragon
In a small pot, combine the sugar and ½ cup water over medium heat and stir until the sugar is dissolved. Bring to a simmer, stir in the fresh tarragon, and immediately turn off the heat. Set aside to infuse until the syrup is room temperature (15–20 minutes). Set a fine-mesh sieve over a small bowl and strain the syrup, pressing on the tarragon to extract as much liquid as possible. Discard the solids and use the syrup immediately or transfer to an airtight jar and store in the fridge and use within 5 days.
Botanical Daisy
For a wonderfully simple classic Daisy try this for a blooming bouquet of botanical goodness.
2 oz. NOLET’S Silver Gin
0.5 oz. Ketel One Botanical Grapefruit & Rose
1 oz. Fresh Lemon Juice
1 Tbsp. Maraschino Syrup
Club Soda
Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with 2 Maraschino cherries.
Aperol Spritz
1 oz. NOLET’S Silver Gin
1 oz. Aperol®
Prosecco or House Sparkling Wine
Grapefruit or Lemon Twist
Pour NOLET’S Silver and Aperol in an ice-filled balloon glass and top with sparkling wine. Garnish with a large grapefruit wheel or citrus twist.
My Herbal Garden
Created by Tyler Ridgeway for the Chilled Magazine Chilled 100
1 1/2 oz. NOLET’S Silver Gin
3/4 oz. Fresh Snap Pea Juice*
3/4 oz. Ginger Syrup**
3/4 oz. Fresh Lime Juice
3 dashes Celery Bitters
1 good sprig of Fresh Oregano
Combine all ingredients in shaker tin and shake vigorously for 10 seconds. Fine strain into a cocktail glass that’s been half-rimmed with a pink salt and fresh oregano mixture. Garnish with a sprig of fresh oregano.
*Pea Juice
Run fresh snap peas thru a juice extractor, strain for a clean texture.
**Ginger Syrup
Run a stalk of fresh ginger through a juice extractor. Infuse into two cups of simple syrup.
