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.
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.
Kermit’s Folly
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.
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.
Blue Moon
2 oz. NOLET’S Silver Gin
1 oz. Fresh Squeezed Lemon Juice
1 oz. Crème de Violette
Combine in a cocktail shaker with ice, shake and strain into a cocktail glass. Garnish with lavender or more traditionally, a brandied cherry.
Rhubarb Rosemary Shrub
Shrubs or drinking vinegars are tangy fruit and herbal concentrated syrups, easy to make (ahead) with the fruits of the season for a zesty bright cocktail.
2 oz. NOLET’S Silver Gin
1 oz. Rhubarb Rosemary Shrub (recipe below)
1 - 2 oz. Seltzer Water
Stir NOLET’S Silver with shrub, pour over ice and add seltzer.
SHRUB RECIPE
1 c. Sugar
1 c. Apple Cider Vinegar
2 c. (about ½ lb) chopped fresh Rhubarb
2 sprigs fresh Rosemary
In a glass container combine sugar and vinegar and mix until most of the sugar is nearly dissolved. Add diced rhubarb and rosemary sprigs, cover and refrigerate 3-4 days (mix daily to dissolve sugar). Strain with mesh sieve reserving liquid. Store shrub syrup in glass jar refrigerated for up to 6 months.
Gin Blush
2 oz. NOLET’S Silver Gin
1 oz. Chambord
1 oz. Raspberry Purée
0.5 oz. Lemon Juice
Shake all ingredients with ice, strain, and serve in Champagne flute or coupe glass.
Garnish with a raspberry.
