Champagne Punch

Recipe adapted from The Rose Club at The Plaza

32 oz. NOLET’S Silver Gin
32 oz. Fresh Lemon Juice
16 oz. Iced Tea (if store bought, lightly sweetened is fine)
32 oz. Simple Syrup
2 bottles Moet NV Champagne

Ice Ring:
8 slices Strawberries

1 Sliced Lemon in Rings

Combine all ingredients in a crystal punch bowl.  Garnish with fresh cut lemon rings and strawberries. Place ice ring mold (created with Bundt pan and fresh lemonade) on top of mixture and serve.


Clover Club

The classic Clover Club is a frothy-smooth raspberry sweet and sour cocktail that was seemingly created for the sublime botanicals we feature in NOLET'S Silver.

1 1/2 oz. NOLET’S Silver Dry Gin
1/2 oz. Dry Vermouth
1/2 Fresh Lemon’s Juice
1/2 oz. Raspberry Simple Syrup
1 Egg White (or 1.5 Tbsp. Aquafaba)

Raspberry Simple Syrup:
1 cup Sugar
1 cup warm (not hot) Water
1 cup Raspberries
1/2 oz. NOLET’S Silver Gin

Muddle raspberries and sugar and let them macerate 30 minutes.
Slowly stir in warm water. Strain into a lidded jar adding a splash of Gin to fortify. Can be refrigerated for up to two weeks.

Assemble Cocktail:
Add all ingredients to a shaker.  Dry shake until emulsified (about one minute).
Add ice and shake again, vigorously. Double strain into a chilled Martini or coupe glass and garnish.

Modified from Julie Reiner’s Recipe from the Clover Club in Brooklyn


Cranberry Champagne Cocktail

1.5 oz. NOLET’S Silver Gin
1 oz. Cranberry Syrup
1 oz. fresh Lemon Juice
Splash of Champagne or Sparkling Wine
Fresh Candied Cranberries for Garnish

Syrup:
1 cup Fresh Cranberries
1 cup Sugar
2 Tbsp. Lemon Juice
1 1/2 cups Water
1 inch Fresh Ginger Peeled & Sliced

Simmer until Cranberries pop and water is reduced. Strain into container and refrigerate.

Combine NOLET’S Silver Gin, Cranberry Syrup and Lemon Juice in shaker, shake vigorously with ice, pour into coupe glass and top with Champagne or Sparkling Wine. Garnish with Cranberries rolled in sugar.


Holiday Hot Apple Cider

For warming up holiday visitors, this Hot Apple Cider can (and should) be made to self-serve. Because the NOLET'S Silver is added in at the end, the strength of the cocktail can be adjusted by preference. This recipe makes enough cider for approximately 10-12 servings.

1.5 oz. NOLET’S Silver Gin per serving
1/2 Gallon Apple Cider
3 cups Unsweetened Cranberry Juice
1 sliced Orange
1 sliced Lemon
1 sliced Apple
4 Cinnamon Sticks
4 Cardamom Pods
3 Star Anise Pods
1/2 tsp. Grated Nutmeg
2 inches sliced Ginger

Combine all ingredients (except Gin) in a slow cooker or large pot on the stove. Bring to a simmer and reduce heat to lowest setting/lowest flame. Can be kept warm for hours and will provide a wonderful holiday fragrance.

To serve, ladle punch into a mug or teacup with 1.5 oz. of NOLET’S Silver Gin, and garnish with fruit slices, cranberries, cinnamon, or star anise.


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.

 


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.

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.


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.


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: 


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.