Wake Up and Smell the Roses Cocktail
Adapted from a Tim Wells recipe at the Revival Social Club in Chicago, Ilinois.
1.25 oz. NOLET’S Silver Gin
0.5 oz. Fruit Lab Hibiscus Liqueur
0.25 oz. Lemon Juice
0.25 oz. Bar Keep Lavender Bitters
3 oz. Brut Cava or Dry Sparkling Wine
Combine Nolet’s Silver Gin, Liqueur, lemon and bitters in a cocktail tin. Add ice, shake for 3 to 4 seconds, strain into a champagne flute and top with about 3 oz. of Brut Cava. Garnish with fresh blueberries and/or lavender.
Pomegranate Mule Punch
When you're entertaining guests, make this punch in advance and enjoy the celebration. Pomegranates and Ginger Beer add a burst of spice and flavor to the botanicals in NOLET'S Silver.
1 bottle of NOLET’S Silver Gin
20 oz. Ginger Beer
1 cup Lime Juice
½ cup Pomegranate Syrup (or to taste)*
1 Lime (sliced)
Rosemary Sprigs
Pomegranate Seeds
Fill a punch bowl with ice, combine all the ingredients and stir to mix. Garnish with lime slices, rosemary sprigs, and pomegranate seeds.
Pomegranate Syrup:
1 cup sugar
1 cup pomegranate juice
Combine sugar and pomegranate juice in a saucepan over high heat stirring continuously until the sugar is dissolved, let the mixture cool in refrigerator before using.
Flip
A delicious twist on a classic Flip cocktail, here the orgeat adds a nutty depth and the froth provides an opportunity for a beautiful dusted garnish.
1.25 oz. NOLET’S Silver Gin
0.5 oz Orgeat
1 Bar Spoon Sugar
1 Egg
1 part Nutmeg to 1 part Unbleached Sugar for dusting
Add all ingredients to a mixing tin with ice. Shake and strain into a coupe glass. Garnish with a sprinkle of nutmeg (we used a simple snowflake stencil).
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
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.
