Frozen Apple Cider

This recipe is a crowd-pleasing twist on a classic. Ginger and spice provide seasonal warming to this refreshing slushie. Makes 6 servings.

4 cups Apple Cider
1 cup NOLET’S Silver Gin
1 cup Chilled Chai Tea
1/4 cup Fresh Lemon Juice
2 Tbsp. Cooled Ginger Syrup

GINGER SYRUP
3/4 c. peeled Ginger sliced thin
1 cup Sugar
1 cup Water

For Ginger Syrup: Combine in small saucepan, bring to boil then simmer about 15 minutes. Strain and cool in refrigerator. Leftover Syrup can be stored and used for 2 weeks.

Pour 3 cups of Apple Cider into ice cube trays and freeze until solid. When ready to serve, combine frozen cider cubes with all other ingredients in blender and blend to slush consistency. Pour into glasses, garnish with apple matchsticks and serve.

 

by Stephanie Wolf-Hicks

Apple Cider Punch

750 ml NOLET’S Silver Dry Gin
2.25 L Fresh Apple Cider
2 Whole Lemons, Juiced
Lemon Wheels
Green Apple Wheels
Add all ingredients to a punch bowl with a large ice block. Stir well to combine. Serve over ice in a rocks glass and garnish with a thin slice of green apple.

by Stephanie Wolf-Hicks

Autumn Blossom

The Autumn blossom is a herbaceous sour that compliments the season and makes an excellent aperitif.

1 oz. NOLET’S Silver Gin
0.75 oz. Fresh Lemon Juice
0.5 oz. Simple Syrup
0.5 oz. Aperol
1 Blood Orange Wedge

Muddle blood orange wedge with syrup in a mixing glass. Add ice and remaining ingredients. Shake and strain into a coupe glass. Garnish with an orange peel.

by Stephanie Wolf-Hicks

Pumpkin Flip

The creamy, spiced Pumpkin Flip cocktail is an essential autumn treat. The trick to the perfect consistency is in the dry shake.

1.25 oz. NOLET’S Silver Dry Gin
1 oz. Pumpkin Puree
1 Whole Egg*
0.5 oz. Maple Syrup
1 Bar Spoon Sugar
Ground Nutmeg and/or Cinnamon for Garnish

Combine all ingredients in a mixing glass. Dry shake until emulsified (about one minute). Add ice and shake again, vigorously. Double strain into a Martini glass. Dust the top with nutmeg and or cinnamon to garnish.

*For the vegan variant, substitute 2.5 Tbsp. Aquafaba for the Egg.

by Stephanie Wolf-Hicks

Bee's Knees

It's not called the Bee's Knees for nothing. This classic is a delicious honey-sweetened sour cocktail that creates quite a buzz when crafted with NOLET'S Silver's fruit and floral forward botanical gin.

1.5 oz. NOLET’S Silver Gin
0.75 oz. Fresh Lemon Juice
0.5 oz. Honey Syrup (2 : 1 honey to water ratio)
2 dashes Bitters (optional)
Small Pinch of Ginger Salt (optional)

In a cocktail shaker, mix fresh lemon juice and honey syrup. Add 2 dashes of bitters and a pinch of ginger salt (optional) along with NOLET’S Silver Gin. Shake with cracked ice and strain into a chilled coupe. Garnish with lemon peel.

*Adapted from Jake Bliven’s Buzz on the Southside recipe: 

by Stephanie Wolf-Hicks

Turbo G&T

1.5 oz. NOLET’S Silver Gin
1 shot of Espresso
2 oz. Tonic Water
1 – 2 Dashes of Orange Bitters
Orange Twist/Sea Salt for Garnish

Fill a glass with ice and add NOLET’S Silver, bitters and tonic. Top with espresso for an ombré presentation. Add a pinch of sea salt and garnish with an orange twist.

by Stephanie Wolf-Hicks

Autumn Punch

This festive make-ahead punch with Earl Grey, Carrot Juice, and Turmeric is a simple way to enjoy entertaining. This recipe makes approximately 10 servings.

4 cups NOLET’S Silver Gin
1 cup Fresh Carrot Juice
1 cup Fresh Orange Juice
1/2 cup Fresh Lemon Juice
1 cup Earl Grey Tea
3 oz. Turmeric Simple Syrup (1 tsp. Turmeric and 1 c. Sugar)
Orange & Citrus Wheels & Star Anise for Garnish

Prep the ice block, simple syrup, and tea in advance. Boil filtered water 2x, pour into a cake or tart pan (that’ll fit in your punch bowl), and freeze overnight, (using elements of garnish for flair).

Steep 4 bags of Earl Gray in 1 cup water overnight in the refrigerator.

Dissolve 1 cup sugar & a heaping teaspoon of turmeric in 1 cup water, cool then strain the bright liquid and refrigerate (can store for 2 weeks).

Before serving, mix all ingredients and pour over ice block in punch bowl float citrus wheels and star anise.

by Stephanie Wolf-Hicks

Kermit’s Folly

This refreshing recipe requires a juicer or fresh pressed green apple and cucumber juice.
1 1/2 oz. Fresh Granny Smith Apple Juice
3/4 oz. Fresh Cucumber Juice
2 oz. NOLET’S Silver Gin
1/2 oz. Lemon or Lime Juice
Fresh Mint Sprig (as garnish)
Combine all ingredients in cocktail shaker and shake with ice. Strain into a classic Martini glass or Coupe. Also, can be mixed and served over ice in a Collins glass.

by Stephanie Wolf-Hicks

Roquette 

1.25 oz. NOLET’S Silver Dry Gin
1 oz. Agave Nectar
1 oz. Fresh Lime Juice
Baby or Micro Arugula
Soda Water

Muddle eight pieces of baby arugula with lime juice and agave nectar in a cocktail shaker. Add ice, NOLET’S Silver, and shake vigorously. Strain into a rocks glass over fresh ice. Top with soda water. Garnish with baby or micro arugula leaves.

by Stephanie Wolf-Hicks

Salty Dog

A simple drink to make, the Salty Dog is also fun to experiment with.  The basic premise is 1 part NOLET’S Silver to 2 parts Grapefruit juice with a Salted rim. Seasonal ingredients & flavors can and should be added. Suggestions below:

Basic
2 oz. NOLET’S Silver Gin
4 oz. Grapefruit Juice (approx. 1/2 grapefruit)
Salt (Kosher, Sea, Himalayan, or flavored with Smoke or Basil)

Optional
Dash of Bitters
Herbal Muddle (basil, mint, rosemary, arugula or cucumber)
1/4 oz. Simple Syrup (if Grapefruit is bitter)
Splash of Soda, Tonic or Ginger Beer

Garnish
Cucumber, Fresh Herbs, Grapefruit Slices or Wheels, Edible Flowers, Jalepeño, Peppercorns

Rim a rocks glass with salt, muddle herbs, add ice. Combine all ingredients in a shaker with ice. Pour over ice and garnish.

by Stephanie Wolf-Hicks