Celebrate the holidays in true luxury with our Festive French 75 cocktail, featuring the exceptional NOLET'S Silver. Craft a pitcher of this exquisite elixir, and offer your guests a taste of pure refinement. Crown each glass with fine Champagne, transforming a simple cocktail into a luxurious libation as you revel in the season.

For a pitcher (6-8 servings):
1 cup NOLET’S Silver Gin
0.25 cup Campari
0.25 cup Fresh Lemon Juice
0.5 cup Cranberry Juice
Champagne or Sparkling Wine
Garnish with Fresh Cranberries or Citrus Peel

Combine the NOLET’S Silver, Campari, lemon juice, and simple syrup in a pitcher with ice. When ready to serve, pour the mixture into a flute or coupe (filling about 1/2 way) and top with Champagne or sparkling wine. Serve with a cranberry garnish or a swath of citrus. 

For a single-serve cocktail:
1 oz NOLET'S Silver Gin
0.25 oz Campari
0.25 oz Fresh Lemon Juice
0.25 oz Cranberry Juice
Champagne or Sparkling Wine
Garnish with Fresh Cranberries or Citrus Peel

Combine everything but Champagne in a mixing tin with ice. Shake the mixture until the tin is sweating and the liquid is combined and chilled. Pour into a flute or coupe glass, top with Champagne or Sparkling Wine and garnish.


There are a million ways to enjoy a NOLET'S Gin + Tonic, and this beautiful blushing variant is a very festive way of doing so. We like the serve in either a highball or a balloon glass, and adjust the sweetness with a splash of soda. Ring in the holidays in style with this Holiday G + T.

1.5 oz NOLET’S Silver Gin
1 oz Tonic Water

1 oz Club Soda
1 oz Fresh Grapefruit Juice
0.25 oz Aperol
Grapefruit Peel and Fresh Sage

In a highball or balloon glass with ice, add NOLET’S Silver, Aperol, and grapefruit juice. Top with tonic & soda water and stir gently with a bar spoon. Express the oil of a grapefruit twist over the drink and garnish with the grapefruit and some sage.


Coconut Washed Negroni

This exotic Negroni spins the classic cocktail with a new dimension of tropical goodness. By fat-washing the gin with coconut ahead of time, you can modify your NOLET'S Silver with an island-tropical twist and enjoy it in a lush Martini, a refreshing G + T, or any other delectable paradise-inspired cocktail.

1 oz. Coconut Washed* NOLET’S Silver Gin
1 oz. Campari
1 oz. Sweet Vermouth
Toasted Coconut for the rim
Lime Wheel Garnish

Rub lime on the rim of the glass and roll in toasted coconut. Build the cocktail over ice in the glass, adding equal parts of each ingredient, then garnish with a lime wheel.

Coconut Washed NOLET'S Silver
750ml NOLET'S Silver
3 tsp. Coconut Oil

In a clean container add 3 teaspoons of coconut oil to NOLET'S Silver and let sit at room temperature overnight. Put the container in the freezer for a few hours the next day to set the oil and strain it out of the gin through cheesecloth.

Cucumber and Rose Spritz

The NOLET'S Silver Gin Cucumber and Rose Spritz is more than a drink – it's a celebration of nature's opulence, a tribute to the new era of gin, and a promise of an indulgent escape with every sip.

1.5 oz NOLET’S Silver Gin
0.5 oz Rose Simple Syrup*
1 oz Fresh Cucumber Juice
Juice from 1/2 Fresh Lime
Club Soda
Cucumber Ribbons & Rose Petals for Garnish 

In a cocktail shaker filled with ice, shake Nolet’s Gin, simple syrup, fresh cucumber juice and lime juice. Strain into a rocks glass over fresh ice and top with club soda. Garnish with a cucumber ribbon and rose petals.

Rose Simple Syrup:
1/2 cup Granulated Sugar
1/2 cup Water
1/4 cup Fresh Organic Rose Petals, 1/4 c of Dried Food-Grade Roses (or 0.5 oz of Rose Water)

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 roses and turn off the heat. Cool to room temperature (15–20 minutes). Strain the syrup, pressing on the roses to extract the liquid. Discard solids. Store syrup in an airtight jar and store in the fridge for up to 5 days.

Lychee Martini

This tropical Martini is an exotic cocktail with a refreshing finish. It's exquisite when made with fresh lychees, but also wonderful when using the canned fruit out-of-season.

2 oz NOLET'S Silver Gin
4 Fresh Peeled Lychees (or 4 Canned Lychees)
1 oz Simple Syrup (or 1 oz Syrup from Canned Lychees)
0.5 oz Elderflower Liqueur 
0.5 oz Fresh Lime Juice

Add all ingredients (but 1 lychee) into a shaker with ice and shake until well-chilled. Strain into a Martini glass and garnish with a pitted lychee.


NOLET'S Gibson replaces the onion with pickled peach or peach shrub to retain the classic savory profile, while complimenting the luscious fruit and floral botanicals in NOLET'S Silver. The resulting cocktail is distinctly NOLET'S... unique and sophisticated.

2.5 oz NOLET'S Silver Gin
0.5 oz White Vermouth
0.5 oz Pickled Peach Juice or Peach Shrub*
Dash of Saline
Pickled or Fresh Peach slice for Garnish

Combine all ingredients in a cocktail glass with ice while chilling Martini glass(es) you plan to use. Stir until well chilled. Strain into a glass and garnish with a slice of pickled peach.

Peach Shrub Recipe (makes 2 cups of shrub)
3-4 Peaches, pitted and sliced 
1 cup Sugar
1 cup Champagne or Apple Cider Vinegar
Optional: Cinnamon Stick, Ginger, Star Anise

Combine the peaches and sugar in a non-reactive jar or plastic container with a tight-fitting lid and shake until the peaches are coated. Refrigerate for 24-36 hours until the peaches have macerated (sugar has dissolved). Add vinegar and additional herbs, if wanted and shake to combine. Keep in the refrigerator for 7 days, tasting periodically to be sure that the herbs don't overpower the peaches. Once desired flavor is reached, strain the liquid into a clean jar, and discard solids. The liquid will keep in the refrigerator for about 6 months.

Strawberry Negroni Spritz

THE Summer Spritz is this Strawberry Negroni. Tart, sweet, and bitter, the cocktail captures all the summertime vibes, and it's easy to build.

1 oz NOLET'S Silver Gin
1 oz Sweet Vermouth
1 oz Campari
3 Fresh Strawberries
1 tsp sugar
Club Soda or Seltzer
Fresh Pepper

Muddle 2 and a half strawberries with sugar in a cocktail shaker (reserving the prettiest 1/2 strawberry for garnish). Add the NOLET'S Gin, vermouth and Campari to the shaker with ice and shake until well-chilled (when the shaker begins to sweat). Strain into an ice-filled Spritz glass, top with soda water and garnish with the reserved strawberry sprinkled with a grind of fresh black pepper.

Lemon Drop

The perfect balance of tart-sweet citrus and fruity floral gin makes this Lemon Drop a jaw-dropping show-stopping cocktail that's more than the sum of its parts.

1.5 oz NOLET’S Silver Gin
0.5 oz Cointreau®
1 oz Fresh Lemon Juice
1 oz Simple Syrup
Garnish with a Lemon Twist or Half Sugar Rim and Stick of Rock Candy

Coat half of the rim of a coupe/martini glass with sugar and set aside/chill. Add the NOLET’S Silver Gin, orange liqueur, lemon juice and simple syrup in a shaker with ice. Shake vigorously and strain into the rimmed/chilled glass. Garnish with a lemon twist.


We updated the 80's classic Cosmo with a flavor-bursting modern botanical gin variant. It's not your mother's Cosmo!

1.5 oz NOLET’S Silver Gin
2 oz Cranberry Juice
1 oz Cointreau®
Garnish with a Lemon Twist

Combine the cranberry juice, NOLET’S Silver Gin, and orange liqueur in a shaker with ice. Shake vigorously and strain into a chilled coupe or martini glass. Garnish with a lemon twist.

Negroni Sbagliato Punch

This large format Negroni Sbagliato punch *with Prosecco* is simple to combine and impressive to serve. Make it ahead (adding the effervescence before serving) and have fun with the garnish! Bring on the spirit of the season!

1 bottle NOLET'S Silver Gin
1 bottle Campari® 
1 bottle Sweet Vermouth
1 bottle Sparkling Wine or Prosecco
1 bottle Sparkling Water (optional if using an ice block)
Garnish with any combination of Orange Slices, Star Anise, Pomegranate Arils, Rosemary Sprigs, Cranberries, Candied Ginger, Cinnamon Sticks, or Cloves

Combine all ingredients in a large punch bowl with ice. An ice block made in advance works well with this recipe and doesn't dilute it as fast as cubes. To make an ice block, we like to use a bundt pan and to make it pretty, we include orange slices, rosemary, cranberries, pomegranate arils, and star anise in any combination. If using ice cubes, we suggest not adding sparkling water and serving part of the recipe first and replenishing it with fresh ice to control the dilution. Serve in glasses with additional garnish.