NOLET’S Silver
Frozen Bellini

Recipe by Kim Haasarud, mixologist.

1.5 oz. NOLET’S Silver Gin
1 cup frozen berries (a mixture of strawberry, raspberry, and blueberry)
1 cup Chandon Rose
3 oz. Creme de Mure

Combine in a blender cup with 1 cup of ice. Blend until smooth. Pot into three champagne flutes.

Photo: Alexandra Grablewski