Apple Crisp Punch
This crisp, citrus cocktail is always a crowd-pleaser. The ingredients are basic and easy to substitute for personal preferences. Spicy... add cinnamon liqueur, flavored bitters, or make a thyme-honey syrup. Garnish is fun, we did matchsticks, but apple slices or cubes work too.
26 oz. NOLET’S Silver Gin
13 oz. Apple Juice or Cider
6.5 oz. Lime Juice
6.5 oz. Honey
2 Fresh Limes
Apples (Green & Red)
Cinnamon Sticks, Thyme and Citrus for Garnish
Mix all ingredients in an infusion jar (or punch bowl) and stir thoroughly to dissolve honey. Slice limes into wheels and add to mixture. Serve over ice, garnished with lime, apple slices or matchsticks, cinnamon sticks, and/or thyme.
Single Cocktail
2.5 oz. NOLET'S Silver Gin
1.5 oz. Apple Juice
1/2 oz. Lime Juice
1/2 oz. Honey
Limes, Apples, Cinnamon Sticks, Thyme, and/or Citrus for Garnish.
In The Weeds
This recipe was created by Ocean House in Watch Hill, Rhode Island, and featured in Town & Country Magazine.
2 oz. NOLET'S Silver Gin
1 oz. Yellow Chartreuse
1/2 oz. Fresh Lime Juice
1/2 oz. Fresh Lemon Juice
3/4 oz. Tarragon Tea Syrup*
Fresh Tarragon Leaves
Combine ingredients in a cocktail shaker with ice and stir. Strain into a Martini glass and garnish with tarragon leaves.
Tarragon Tea Syrup:
Combine 2 cups of water, 1/2 cup sugar, and 1/2 cup fresh tarragon in a saucepan and bring to a boil. Remove from heat and allow to cool before use.
Botanical Spritz
When you're looking for a bright, floral cocktail, look no further. This beautiful sip takes minimal effort and provides maximum flavor. We love it with some seasonal garnish and find that when entertaining it is always a favorite.
1.5 oz NOLET'S Silver Gin
0.5 oz Elderflower Liqueur
Soda Water
Fresh Lemon Slices, Raspberries, Peach Slices, and/or Orange Wheels for Garnish
Pour NOLET’S Silver, elderflower liqueur, and soda water into an ice-filled gin balloon glass. Stir well.
Garnish with a combination of preferred fruit botanical garnishes.
Gin Jam Box
1.5 oz. NOLET'S Silver Gin
1 oz. Lemon Juice
1 Tbsp. Fruit Jam or Fruit Preserves
* add Simple Syrup to taste depending on preference/sweetness of jam
Citrus Zest (Lemon, Orange, Lime, Grapefruit)
Add NOLET'S Silver, lemon juice and jam into a cocktail shaker and dry shake (without ice) vigorously. Add ice and shake again to chill then strain into a rocks glass with fresh cubed ice. Garnish with citrus zest.
Shamrock Fizz
2 oz. NOLET'S Silver Gin
1 oz. Mint Syrup
1/4 oz. Fresh Lemon Juice
1/4 oz. Heavy Cream (may substitute Oatmilk)
1 Egg White (may substitute 1.5 Tbsp. Aquafaba)
2 Dashes Bitters
1.5 oz. Soda
Fresh Mint Sprigs
Lime Zest
Add all ingredients (except Soda) to shaker with a few mint leaves. Dry shake (without ice) vigorously for at least 60 seconds (really!). Add ice and shake again for about 30 seconds to chill thoroughly. Strain into a highball glass and let rest for several moments before topping with soda water.
MINT SYRUP
1/2 cup Fresh Mint
1/2 cup Sugar
1 cup Water
Heat all ingredients on medium-low heat until sugar dissolves. Let sit to cool then strain into a container to refrigerate. The extra syrup lasts a week in the refrigerator.
Floradora
1.5 oz. NOLET'S Silver Gin
1 oz. Fresh Lime Juice
1 oz. Raspberry Syrup*
Ginger Beer to top (approx. 1.5 oz.)
Fresh Raspberries for Garnish
Build all ingredients in a highball glass over ice, or cool all ingredients (but ginger beer) in a cocktail shaker with ice and pour over fresh ice, then top with ginger beer. Stir gently and serve with raspberry garnish.
Raspberry Syrup
Combine 6 oz. raspberries (fresh or frozen), 1 cup warm water and 1 cup of sugar & let stand for several hours. Strain with a fine mesh. To reserve unused portion, add 1/2 oz. NOLET’S Silver to fortify and refrigerate for up to 2 weeks.
Old Fashioned Gin Cocktail
This bittersweet classic combines ingredients that most well-stocked bars have on hand.
2 oz. NOLET'S Silver Gin
1 cube Sugar (or the equivalent 1 tsp. of sugar or 1 tsp. Simple Syrup)
1 tsp. Maraschino Liqueur
3 Dashes Bitters
Orange or Grapefruit Peel and Cherry for Garnish
Combine all ingredients in a mixing glass with cracked ice and stir until well chilled. Strain into a rocks glass and garnish with an orange or grapefruit peel, squeezing the oil from the peel and rubbing it around the rim, and an optional cherry. Adapted recipe from David Wondrich @Esquire
Grapefruit Basil Gin Spritz (Batched)
1 Bottle (750 ml.) NOLET'S Silver Gin
5 cups Grapefruit Juice
1 cup Fresh Lime Juice
1.5 cups Basil Syrup
4 cups Seltzer or Club Soda
Fresh Basil, Lime Wheels and or Grapefruit wheels
Combine all ingredients (but the Club Soda) with 1 cup cold water in a large dispenser or punch bowl with ice or an ice block (an ice block made ahead will keep the punch cold without diluting it). Before serving, add the Club Soda or top off each drink with a garnish of grapefruit, lime and or basil leaf.
Basil Simple Syrup
1 cup Sugar
2 cups Fresh Basil
Combine 1 cup of water with 1 cup sugar in a medium saucepan. Simmer until sugar dissolves. Remove from heat and add basil, letting the syrup steep for 40 minutes. Once cooled, strain and chill before use.
French Martini
This 4-ingredient banger packs a fruit-forward punch that any classic cocktail lover will appreciate. The quality & careful balance of ingredients is the secret to the refined elegance of the French Martini.
1 1/2 oz. NOLET'S Silver Gin
1 oz. Pineapple Juice (fresh-pressed is preferred)
1/2 oz. Chambord Black Raspberry Liqueur
Cherry, Raspberry, Pineapple Wedge or Blackberry Garnish
Combine all ingredients in a shaker with ice. Shake to combine and chill thoroughly. Strain with a fine-mesh strainer into a chilled Martini or Nick & Nora glass and garnish.
French Kiss 75
1.5 oz. NOLET'S Silver Gin
1 Bitters-Infused Sugar Cube*
1/2 oz. Fresh Lemon Juice
Sparkling Wine or Champagne (we recommend Brut)
Lemon Twist for Garnish
Chill NOLET'S Silver and lemon juice in a cocktail shaker with ice. Strain into a coupe or flute over a bitters-infused sugar cube and top with Sparkling Wine or Champagne then garnish with a lemon twist.
BITTERS-INFUSED SUGAR CUBES
2 cups Cane Sugar
1 Tbsp. Angostura Bitters
1 tsp. Rhubarb or Peach Bitters
1/2 tsp. Lemon Zest
Preheat oven to 250 degrees. Mix all ingredients in a bowl, working in bitters until the sugar is pink and zest is incorporated completely. Pour mixture in a parchment-lined pan, spread it out evenly and compress as much as possible with another pan or spatula. Once sugar is compressed, using a sharp thin knife, score the sugar into a grid of 1/2 inch cubes. Place the pan in the oven and bake at 250' for 25 to 30 minutes, until the sugar is set. Remove from the oven and let cool. Using a thin spatula and a knife, remove the cubes carefully. Save the crumble and broken cubes (don't fret, there will be many) to either re-form or use for rimming glasses.
