Holiday Gin and Soda
1.5 oz. NOLET'S Silver Gin
3 oz. Soda Water
Cranberries
Fresh Rosemary
Pour NOLET'S Silver over ice in a balloon glass then add soda water and garnish.
Grapefruit Lavender Sparkling Punch
This recipe is modified from Lucas Plant, Founder of Bull in China's recipe for Breakfast Punch
4 cups NOLET'S Silver Gin
4 cups Fresh Squeezed Grapefruit Juice
1/2 cup Honey
2 Tbsp. Lavender Bitters
2 bottles Sparkling Wine (preferably Brut)
Garnish with fresh Sage, Lavender and/or Grapefruit Wheels
Mix all the ingredients in a punch bowl with ice! Serve in cups with garnish.
Chai Fizz
1.5 oz. NOLET'S Silver Gin
1/2 oz. Fresh Lemon Juice
1 oz. Chai Tea Concentrate
1 oz. Almond Milk
1 Egg White
Soda Water
Combine all ingredients in a cocktail shaker with ice. Shake well for about 1 minute to create foam & chill well. Pour slowly into a highball glass. Use a bar spoon to get the foam out if necessary. Top with soda, pouring it on the side of the glass and the foam will rise for a beautiful presentation. Garnish with a lemon swath.
* To decorate the highball glass, paint a stripe of honey/water vertically, then dip the glass in dried edible flower petals, black sesame, and some loose tea before building the cocktail.
Dutch Apple Bee's Knees
The Dutch Apple Bee's Knees is a riff on the classic honey-sweetened cocktail. Combined with fruit & floral botanicals the cocktail buzzes with flavor.
2 oz. NOLET'S Silver Gin
1 oz. Fresh Lemon Juice
1 oz. Apple Juice
1 oz. Honey Syrup
Garnish with Rosemary and/or Apple slices
In a cocktail shaker with ice, add all ingredients and shake well until chilled. Strain into a coupe glass and add garnish.
HONEY SYRUP-
1/2 cup Water
1/2 cup Honey
3 Sprigs Rosemary
Simmer all ingredients in a saucepan, over a medium flame until honey dissolves and rosemary becomes fragrant. Let cool about 30 minutes then remove the rosemary and strain into a clean container. May be stored in the refrigerator for a week.
Watermelon Mint Slushy
When it's hot outside, there are few things as cooling as watermelon & mint. Add a splash of NOLET'S Silver and it's a party. This recipe requires a little prep, so that when you're ready to make a batch, all you need to do is blend and serve. Makes approximately 8 cocktails.
1 cup NOLET'S Silver
1 Fresh Watermelon Cubed (reserving some for garnish)
Limes - 2 for Syrup and more for garnish
Mint for garnish
Optional Black Sesame Seeds for Garnish
Cut a large watermelon into ice cube-sized chunks (approx. 1 1/2 inches). Place cubes on a parchment or waxed paper-lined tray spaced apart and freeze for 2 hours or just until frozen. If you're not using them for a while, put cubes in an airtight container & store them in the freezer.
Mint Lime Syrup
1 cup Sugar
1/4 cup Fresh Lime Juice (juice of about 2 limes)
1 bunch of Fresh Mint
3/4 cup Water
Combine ingredients in a medium saucepan and heat on medium until sugar dissolves. Let sit while cooling. Once cooled, strain into a container with a lid and refrigerate.
For the cocktails, add watermelon chunks to the blender with 1/2 cup of syrup (the amount should be approximately 6 cups). Blend until the consistency is that of a slushy. Add NOLET'S Silver Gin, pour and garnish with watermelon, mint and a sprinkle of black sesame seeds.
Apple & Sage Gin and Soda
1.5 oz. NOLET'S Silver Gin
Soda
Apple Slices
Fresh Sage Leaves
Juniper Berries
Pour NOLET'S Silver over ice, top with soda water and garnish then enjoy!
Autumn Gin and Soda
1.5 oz. NOLET'S Silver Gin
Soda
Persimmon Slices
Cinnamon Sticks
Fresh Thyme Sprigs
Pour NOLET'S Silver over ice, top with soda water and garnish then enjoy!
Turmeric Ginger Smash
1.5 oz. NOLET'S Silver Gin
0.5 oz. Fresh Lemon Juice
0.25 oz. Honey
1 inch of fresh Turmeric
1/2 inch of fresh Ginger
Candied Ginger or Edible Flowers for Garnish
Muddle turmeric and ginger in cocktail shaker then add all liquid ingredients with ice and shake vigorously until well chilled. Pour into a coupe glass and serve with a skewer of candied ginger and/or an edible flower.
Pear & Ginger Spritz
Makes 2 cocktails
2 oz. NOLET'S Silver Gin
2 oz. Pear & Ginger Syrup*
1 oz. Fresh Lemon Juice
Small Piece of Ginger
Prosecco or Sparkling Wine
Sliced Pear and Sprig of Thyme for Garnish
Combine all ingredients in a cocktail shaker, except Prosecco. Muddle ginger to release flavor then add ice and shake vigorously. Pour into glasses and top with Prosecco and garnish.
Pear & Ginger Syrup
2 Ripe Pears
1 cup Water
1/2 cup Honey
2-inch piece of Fresh Ginger, roughly cut
In a medium saucepan, combine honey, water, roughly cut pears, and ginger. Bring to a simmer and allow pears to soften and release flavor for about 30 minutes. Remove from heat, let cool a bit and strain with a sieve. Syrup may be stored in the refrigerator for up to 2 weeks.
Spanish Gin + Tonic
The Spanish really took the Gin + Tonic and ran with it. To make them, you'll need a Copa Balloon glass, solid ice, and garnish. We suggest you start with citrus, a fruit, and an herb, but by all means, experiment and have fun.
1.5 oz. NOLET’S Silver Gin
4 oz. Tonic Water
Garnish suggestions:
Fruits: Apples, Cherries, Cherry Tomatoes, Cucumber, Dates, Grapefruit, Grapes, Kumquats, Kiwis, Lemons, Limes, Oranges, Olives, Peaches, Persimmons, Pomegranate Arils, Pomelo, Raspberries, Rhubarb Ribbons, Strawberries, Watermelon
Florals: Chamomile, Dried Rosebuds, Edible Flowers, Lavender, Rose Petals
Herbs: Basil, Bay Leaf, Cinnamon, Fennel, Kefir Lime, Juniper Berries, Mint, Peppercorns, Rosemary, Sage, Star Anise, Thai Basil, Thyme
Pour NOLET’S Silver Gin and tonic water into an ice-filled Copa Balloon glass. Stir well.
Garnish with a combination of fruits, florals, and herbs.
