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

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.


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:

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

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

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.

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.

James’ Peachtree Fizz

2 oz. NOLET’S Silver Gin
1 oz. Peach Purée
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 Fresh Egg White

1 dash Fee’s Peach Bitters
1 oz. Fever Tree Club Soda

Add all ingredients except the club soda into a shaker and vigorously dry shake. Add 4 or 5 ice cubes and shake, shake and shake some more till you have a nice creamy froth. Double-strain ingredients into a highball and top with club soda. Garnish with peach wedge.

Ramos Gin Fizz

Adapted from the classic, this cocktail is allegedly unfavorable to mixologists because of a prescribed 12-minute shake time. Updated, the long shake isn’t necessary for a foamy top. 

2 oz. NOLET’S Silver Gin
3 - 4 drops Orange Blossom Water
1 Egg White
1 oz. Heavy Cream
½ oz. Fresh Lemon Juice
½ oz. Fresh Lime Juice
½ oz Simple Syrup
1 cup Ice Cubes
1-2 oz Seltzer

In a large cocktail shaker, combine NOLET’S Silver gin, orange blossom water, egg white, heavy cream, lemon & lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake 30 seconds more. Strain mixture into a highball glass. Slowly pour soda water down the side of the shaker to loosen the remaining froth to top off. Garnish with an orange.

Roman Holiday

The slushie twist on a classic Gin Lemonade created by Mixologist Julie Reiner of Clover Club in Brooklyn.

2 oz. NOLET’S Silver Gin
3/4 oz. Campari
2 oz. Fresh-Squeezed Lemon Juice
2 oz. Simple Syrup
1 1/2 cups of Ice
2 whole Strawberries (tops cut off)
Orange twist and whole Strawberry for garnish

Blend first 6 ingredients until smooth. Pour into a tall glass; garnish with the orange twist and strawberry.