Botanical Southside
2 oz NOLET’S Silver Gin
0.5 oz Ketel One Botanical Cucumber & Mint
0.75 oz Fresh Lime Juice
0.75 oz Fresh Lemon Juice
1 oz Simple Syrup
10 Mint Leaves
1 oz Club Soda
1 mint sprig
Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Cucumber & Mint, lime, lemon, simple syrup, and mint leaves. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with a mint sprig.
Stand Proud
Cocktail created by Mixologist, Cody Goldstein:
2 oz. NOLET’S Silver Gin
0.5 oz. Chamomile Syrup
0.5 oz Elderflower Liqueur
0.75 oz. Lime Juice
2 dashes Grapefruit Bitters
1 Egg White
Edible Glitter
Method: Add all ingredients in a shaker and dry shake for 10 seconds to aerate egg whites. Add ice and shake again until cold. Strain into a coupe glass and garnish with edible glitter.
Lavender Gin + Tonic
1.25 oz. NOLET’S Silver Gin
0.25 oz. Fresh Lime Juice
0.25 oz. Simple Syrup
2 Fresh Lavender Sprigs
Tonic Water
Add all ingredients, except tonic water to mixing glass with ice. Shake well and strain into a balloon glass over fresh ice. Top with tonic water. Garnish with fresh lavender sprigs.
Barrel Aged Negroni
1 part NOLET’S Silver Gin
1 part Sweet Vermouth
1 Part Aperol®
Pour all ingredients into mixing glass with ice stir and pour into a Coup glass. Can also mix in a rocks glass with ice. Garnish with an orange twist.
BATCHED BARREL AGED COCKTAIL
Batch all ingredients together and pour into drained, clean barrel. Allow to rest for approximately 2-3 weeks, tasting every few days. When the desired aging achieves the perfect "sweet spot, " transfer contents of the barrel immediately to a glass storage container to stop the cocktail from further aging. Filter cocktail from barrel to storage to prevent wood chips from getting through. Rinse barrel with hot water and rotate it until empty and water runs clear.
Classic Negroni
This iconic Italian aperitif is simple and easy to commit to memory, for an excellent life skill. Bitter, sweet, and botanical combine in a symphony evoking the essence of la dolce vita.
1 oz. NOLET’S Silver Gin
1 oz. Campari
1 oz. Sweet Vermouth
Add all ingredients to a mixing glass with ice, stir until the exterior of glass is chilled. Strain into a coupe or over ice in a rocks glass. Garnish with a citrus wheel or peel.
Bramble
1.5 oz. NOLET’S Silver Gin
0.75 oz. Fresh Lemon Juice
0.75 oz. Simple Syrup
0.5 oz. Créme de Mure
Lemon Wedge
Fresh Blackberries
Shake first three ingredients with ice and strain into a rocks glass filled with crushed ice. Drizzle the Créme de Mure over the ice so that it gently bleeds through. Garnish with a lemon wedge and blackberries.
Peach Old Fashioned
This "old-fashioned" classic is thoroughly modern when made with NOLET'S Silver, peaches, and honey.
1.5 oz. NOLET’S Silver Gin
0.25 oz. Simple Syrup or Honey Syrup (Honey Syrup is 1 part Honey : 1 part Water)
1 Peach Slice (fresh is best but frozen/canned work as well)
3 Dashes Peach Bitters
Fresh Peach Slice or Orange Peel for Garnish
Muddle peach slice with syrup in a mixing glass. Add NOLET’S Silver, peach bitters, and ice, then stir. Strain into an ice-filled highball glass. Garnish with a peach or a swath of orange peel.
Watermelon Sparkler Punch
For a stunning summertime treat, this Watermelon Sparkler Punch compliments all kinds of entertaining. It's fun to serve, better to drink punch that is refreshing, and cheerful. Makes 12-15 cocktails.
750 ml. (1 bottle) NOLET’S Silver Gin
750 ml. (1 bottle) Sparkling Sake
24 oz. Watermelon Juice & Fresh Watermelon Cubes
10 oz. Fresh Lemon Juice
5 oz. Agave Nectar
Stir all contents well in a punchbowl (or use hollowed-out watermelon). Add watermelon cubes and ice five minutes before serving. For less dilution, make an ice block ahead. Garnish with edible flowers, citrus wheels, and watermelon slices.
Watermelon Cooler
1.5 oz. NOLET’S Silver Gin
0.5 oz. Elderflower Liqueur
0.5 oz. Lemon Juice
0.5 cup Fresh Watermelon
4 Basil Leaves
Muddle basil and watermelon in the bottom of a shaker. Add ice and all other ingredients, shake until chilled then strain into a balloon. Garnish with a basil leaf.
English Rose
1.5 oz. NOLET’S Silver Gin
2 Strawberries
0.5 oz. Rhubarb Syrup (1 c. Rhubarb, 1 c. Sugar, 1 c. Water simmered and cooled)
0.5 oz. Fresh Lemon Juice
1 oz. Donlin Blanc Vermouth
1 Egg White
3 Drops Bitters
In a mixing tin, muddle the strawberries with syrup and lemon juice. Add remaining ingredients and shake well without ice. Fill with ice and shake again for 25 seconds. Double strain into a chilled coupe glass.
