Peach French 75
A succulent peach pureé adds a twist to the classic French 75, and will take your celebration to the next level! We love this for brunch because it's easy to build (after a little prep) and refreshingly light to drink.
1.25 oz. NOLET'S Silver Gin
2 oz. Peach Pureé
Champagne or Sparkling Wine
In a cocktail shaker with ice, combine NOLET'S Silver and the peach pureé and shake until well chilled. Pour into a Champagne flute and top with Champagne. Garnish with a peach or lemon twist.
Peach Pureé-
2 Ripe Pitted Peach (or 16 slices of frozen peaches)
2 Tbsp. Sugar
Juice of 1 Lemon (Approximately 2 Tbsp.)
1 Tbsp. Water
Mix all ingredients in a blender or food processor until pulverized. Taste and adjust sweet/tartness with sugar and lemon. Refrigerate to chill. This will yield about 1 cup of pureé, enough for 4 cocktails. May be stored for a week in the refrigerator.
Peach Lemonade Slushy
Based on our fabulous Peach Lemonade recipe, when it gets really hot, you're going to want a Peach Lemonade Slushy. You'll need to prep this a tiny bit by freezing peach slices, then it's easy-peasy, throw it all in the blender, and serve! This recipe makes 2 slushies.
2.5 oz. NOLET'S Silver Gin
0.5 oz. Elderflower Liqueur
3 oz. Lemonade
1.5 cups of Fresh or Frozen Sliced Peaches
Slice and freeze peaches for approximately 1.5 hours in advance of making. To build the cocktail, combine all ingredients in a blender. Blend until the mixture is smooth, and serve!
Sparkling Lavender Rosé Spritz
Fresh floral and mint bloom in celebration with NOLET'S Silver in this beautiful Sparkling Lavender Rosé Spritz we love for brunches and dining al fresco.
1.5 oz. NOLET'S Silver Gin
1 oz. Lavender Syrup
0.05 oz. Lemon Juice
Sparkling Rosé
Fresh Lavender and Mint for garnish
Combine the first 3 ingredients in a cocktail shaker filled with ice. Shake well to chill and strain into an ice-filled highball glass. Top with sparkling Rosé and garnish with a sprig of lavender and some mint.
Lavender Syrup
1 cup Sugar
1 cup Water
1/2 cup Lavender Blossoms
In a saucepan, dissolve sugar in water on medium-low heat, remove from heat and add lavender. Steep for 30 minutes, stirring occasionally. Strain and store in the refrigerator in an airtight container for up to 2 weeks.
Watermelon Gin Soda
Elevate your picnic with a fresh Watermelon Gin + Soda. With just a few ingredients, it's an easy cocktail to make on the go, and it is so refreshing, you'll likely it all summer long!
1.5 oz. NOLET'S Silver Gin
1.5 oz. Fresh Watermelon Juice
0.5 oz. Lemon Juice
0.25 - 0.5 oz. Simple Syrup (optional)
2.5 oz. Soda Water
Combine all ingredients in a glass over ice and garnish with a watermelon slice, mint & or a lemon slice!
Arnaud (Parisian Nights)
This equal-parts blush cocktail is French in origin, named for the pre-war chanteuse, Yvonne Arnaud. It's a classic cocktail with sweet black currant liqueur in harmony with the fruit botanicals and dry vermouth.
1 oz. NOLET'S Silver
1 oz. Dry Vermouth
1 oz. Black Currant Liqueur (like Cassis Noir de Bourgogne or Cream de Cassis)
Combine all ingredients over ice in a mixing glass. Stir until chilled and serve in a chilled coupe glass with a blackberry garnish.
- This recipe is modified from the Difford's Guide.
Southside Fizz
The Southside Fizz was likely named during prohibition after the Southside of Chicago, where it was the preferred libation of Al Capone & his gang who ran the liquor there. The modern variant is the tall minty refresher we love in the heat of the summer.
1.5 oz. NOLET’S Silver
0.75 oz. Lime Juice
0.75 oz. Simple Syrup
12-15 Mint Leaves
Lime Peel
Soda Water
Shake all ingredients together with ice and strain over new ice into a Collins glass. Top with soda water and garnish with a mint sprig and a lime peel.
Summer Sangria
This go-to summer punch is adaptable to seasonal fresh ingredients. You'll want to keep the main ingredients on-hand and use whatever combination of fruits and botanicals you have.
4 oz. NOLET'S Silver
Juice of 3 limes
2 limes, sliced thin
1 bottle of semi-dry White Wine
1 - 2 oz. Simple Syrup or Honey to taste
Fresh Fruits -Apples, Cucumber, Cherries, Watermelon or Pineapple
Tonic or Sparkling water
Fresh Herbs - Mint/Rosemary/Lemon Verbena/Fennel
In a large pitcher, combine gin, and wine. Add lime juice, fruit, and botanical herbs. Top with tonic water or sparkling water, and add simple syrup or honey to taste. Refrigerate for an hour or until chilled. Serve over ice, garnished with herbs/botanicals and fruit.
Gin Sonic
For the best of both worlds, try a NOLET'S Silver Gin Sonic... 1/2 soda 1/2 tonic provides a little of the sweet and lots of bubbles to 'bloom' our real botanicals.
1.5 oz. NOLET'S Silver Gin
1.5 oz. Tonic
1.5 oz. Soda
Fruit, Citrus or Herbs for Garnish
Pour NOLET'S Silver over ice, add tonic and soda, stir and garnish.
Passion Fruit Spritz
Exotic passionfruit pulp provides a punch of sweet & sour to this aromatic fruit-forward cocktail. When visualizing a tropical paradise, this cocktail is reported to serve as a valuable prop.
1.5 oz. NOLET'S Silver Gin
0.75 oz. Pineapple Juice
0.5 oz. Elderflower Liqueur
1 Fresh Passionfruit
1 oz. Soda Water
Combine all ingredients but soda in a cocktail shaker with ice. Shake vigorously until chilled and combined. Pour into an ice-filled rocks glass and top with soda. The seeds from the passion fruit serve as the garnish.
Lavender Tea Cooler
The floral tea tipple is essential for any proper garden party. Earl Grey compliments the florals in NOLET'S Silver and the lavender-infused honey syrup levels it up to elegant.
1.5 oz. NOLET'S Silver
4 oz. Earl Grey Tea (cooled)
1.25 oz. Lavender Honey Syrup
0.25 Fresh Lemon Juice
Several Sprigs of Fresh Lavender for Garnish
Add all ingredients to a cocktail shaker and shake with ice. Strain into an ice-filled glass or teacup over ice. Garnish with lavender.
Lavender Honey Syrup
0.5 cup Honey
0.5 cup Water
2 Tbsp. Fresh or Dried Lavender
Gently heat all ingredients in a medium saucepan until honey is dissolved. Strain with a fine-mesh strainer and cool before use. Can be stored in refrigerator for up to a week.
