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.
Grapefruit + Sage Mimosa
1 oz. NOLET’S Silver Gin
1.5 oz. Fresh Grapefruit Juice
0.25 oz Simple Syrup
Sparkling Rosé
3 Sage Leaves
Add all ingredients (except Rosé) into mixing glass with ice. Shake well and pour into a balloon glass. Top with Rosé. Garnish with a grapefruit wheel and fresh sage leaves.
For batched punch proportions:
2 cups of NOLET’S Silver Gin
4 cups Grapefruit Juice (unsweetened)
1/2 cup Simple Syrup (adjust for desired sweetness)
1/4 cup Fresh Lemon Juice
1 bottle of Sparkling Wine, Champagne or Sparkling Rosé
Citrus Wheels
Bunch of Fresh Sage
Freeze an ice ring ahead with thinly sliced lemon, orange, grapefruit or any citrus fruit.
Combine all ingredients (but Sparkling Wine/Champagne) in a large punch bowl, stir to combine and carefully add ice or ice ring and the Champagne just before serving.
Martinez
The complex bitter-sweet-botanical classic Martinez pre-dates the Martini but is more like a gin Manhattan. Most well-stocked home bars have all the ingredients on hand. This is a sophisticated, very palatable cocktail with an easy build.
1.25 oz. NOLET’S Silver Gin
1.5 oz. Sweet Vermouth
0.25 oz. Luxardo Maraschino
Angostura Bitters
Add all ingredients to a mixing tin with ice. Shake and strain into a chilled Martini glass. Garnish with an orange twist.
Nolita
0.5 oz. NOLET’S Silver Gin
0.375 oz. Yellow Chartreuse
0.375 oz. Fresh Lemon Juice
0.375 oz. Aperol®
0.25 oz. Orgeat
Combine ingredients in a mixing glass with ice. Shake vigorously and double strain into a chilled coupe glass. Garnish with a grapefruit peel.
Strawberry Breeze
1.25 oz. NOLET’S Silver Gin
1 oz. Fresh Lime Juice
1 oz. Agave Nectar
1 Strawberry
6 Mint Leaves
Soda Water
Muddle strawberry and mint leaves in a mixing glass. Add all remaining ingredients, except soda water, with ice and shake well. Strain into a rocks glass. Garnish with mint and a strawberry.
Pimm’s Cup
1 oz. NOLET’S Silver Gin
0.5 oz. Pimm’s No. 1 ®
1 oz. Lemonade
1 oz. Ginger Ale
Build cocktail in a highball glass over ice. Top with ginger ale and garnish with choice of citrus, cucumber, mint, strawberry or basil.
Silver Pimm’s Punch (6-8 cocktails)
2 cups NOLET’S Silver Gin
1 cup Pimm’s No. 1 ®
2 cups Lemonade
2 cups Ginger Ale
Combine all ingredients in a punch bowl with ice (make an ice ring in advance with herbs & citrus). Garnish with citrus, cucumber, mint, strawberry or basil.
Classic Gimlet
This very simple classic Gimlet when made with NOLET'S Silver becomes a deliciously complex, fruit and floral-forward botanical cocktail.
1.5 oz. NOLET’S Silver Gin
0.5 oz. Fresh Lime Juice
0.5 oz. Simple Syrup
Lime Wedge or Wheel for Garnish
Chill a Coupe or Martini Glass with ice or in the freezer. Shake all the ingredients vigorously with ice in a cocktail shaker and strain into the chilled glass. Garnish with a lime wedge.
1691
1 oz. Giffard Pamplemousse Grapefruit Liqueur
2 Dashes Orange Bitters
1 Drop Orange Blossom Water
Mist of Bergamot Bitters
Brandied Pear Garnish
Carrot and Pineapple Punch
2 cups NOLET’S Silver Gin
2 cups Carrot Juice
2 cups Pineapple Juice
1/2 cup Lemon Juice
1 tsp. Fresh Grated Ginger
2 cups Ginger Beer
Mix all ingredients together in a punch bowl and stir gently. Add ice and garnish with edible flowers and citrus wheels.
Make ahead: freeze an ice mold adding citrus fruit or edible flowers.
Makes 8-10 cocktails.
Cucumber Smash
Simply smashing, the refreshing botanical Cucumber Smash with NOLET'S Silver. Fruit-forward and fizzy with a hint of floral balanced with herbaceous cucumber and mint, huzzah!
1.25 oz. NOLET’S Silver Gin
0.75 oz. Simple Syrup
1 oz. Lemon Juice
Soda Water (to top)
Cucumber Slices
Mint Leaves
Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin. Add NOLET’S Silver, ice and shake well. Strain into an ice-filled highball glass. Top with soda, and garnish with a sprig of mint and a cucumber ribbon.
