Pineapple Bullet
1 oz. NOLET'S Silver Gin
1 oz. Bourbon
1 oz. Pineapple Juice
1/2 oz. Fresh Lime Juice
1/4 - 1/2 oz. Simple Syrup (optional, depending on sweetness of pineapple)
3-4 Fresh Mint Leaves
Combine all ingredients in a cocktail shaker with ice. Shake vigorously until chilled and mint oils have been released. Pour into a double old fashioned glass over ice. Garnish with a sprig of mint, a charred pineapple chunk and a few pineapple leaves from the crown.
Mediterranean Gin and Tonic
1.25 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.
Strawberry Rhubarb Shrub Fizz
2 oz. NOLET'S Silver Gin
1 1/2 oz. Strawberry Rhubarb Shrub*
1/2 oz. Fresh Lime Juice
1 oz. Club Soda
Rhubarb Ribbons to Garnish
Combine NOLET'S Silver, shrub and lime juice in a shaker of ice and shake until chilled. Strain into a rocks glass with ice. Garnish with a rhubarb ribbon and lime.
For Strawberry Rhubarb Shrub:
2 1/2 cups Strawberries (chopped)
1 cup Rhubarb (chopped)
1 cup Sugar
3/4 cup Apple Cider Vinegar
1 Tbsp. Balsamic Vinegar
Combine all ingredients in a saucepan and warm over medium heat until the fruit breaks down (about 30 minutes). Cool to room temperature, then strain into a glass storage jar and refrigerate to chill. Shrub lasts up to two weeks in the refrigerator.
Gin Rickey
The Gin Rickey dates back to the late 1800s. Ever popular for its simplicity, we think you'll find the NOLET'S Silver Gin Rickey more complex than the sum of its three parts. Delightfully refreshing and simple to build, this citrusy botanical is a forever favorite.
2 oz. NOLET'S Silver Gin
1/2 oz. Fresh Lime Juice
Club Soda
Fill a highball glass with ice, add NOLET'S Silver and lime juice, stir, then top with club soda. Garnish with a lime wheel and/or other seasonal fruits or herbs.
Rose Sour
1.5 oz. NOLET'S Silver Gin
1/2 oz. Rose Simple Syrup*
1 oz. Coconut Water
1/2 oz. Fresh Lemon Juice
1 Egg White
Combine all ingredients in a cocktail shaker with ice and shake vigorously until frothy. Pour into a coupe glass and garnish with edible flowers.
Rose Simple Syrup
1/4 cup Granulated Sugar
1/4 cup Water
3 Tbsp. Dried Roses
1 tsp. Rose Water
In a small saucepan, combine all ingredients but rose water and stir over medium heat until sugar dissolves and roses begin to release color. Allow syrup to sit and cool for about 15 minutes. Once cooled, taste and add in rose water as needed for mild but recognizable rose flavor (approximately 1 teaspoon). Strain and store unused portion of syrup in the refrigerator for up to two weeks.
Smashed Strawberry Spritz
Makes a pitcher that serves 6-8
2 cups NOLET'S Silver Gin
2 Tbsp. Sugar
1 Pound of Fresh Strawberries
2-3 Limes, Juiced
Fresh Mint
Seltzer Water or Club Soda (1-liter bottle)
Muddle hulled strawberries (reserving 8 for garnish), sugar and lime juice in the bottom of a pitcher. Let sit for 10 or 15 minutes, then add NOLET'S Silver and ice. Serve in ice-filled glasses and top with seltzer, garnished with reserved strawberries.
Orange Blossom Spritz
For 2 cocktails:
2 oz. NOLET'S Silver Gin
1 oz. Orange Blossom Water
2 oz. Fresh Squeezed Orange Juice (Approximately 2 Oranges)
4 oz. Prosecco or Sparkling Wine
Ice Cubes
Combine all the ingredients but the Prosecco in a cocktail shaker with ice and shake vigorously. Once chilled, pour over ice into a highball glass, leaving room for a splash of Prosecco or Sparkling Wine. Garnish with an orange slice.
Peach and Mint Julep
This julep isn't just for the Derby, it's a refreshing delicious serve for any day. The key to crushing a julep is the ice... and we include our tip on that below.
2 1/2 oz. NOLET'S Silver Gin
1 oz. Simple Syrup
6 Mint Leaves + More for Garnish
1 Peach Slice
Squeeze of Lime plus Lime Wheel for Garnish
Crushed Ice
3 dashes of Peach Bitters
Powdered Sugar to dust Mint Garnish
Place mint leaves, peach slice, a squeeze of lime and simple syrup in the bottom of a Julep cup; muddle lightly to release mint oil and break down peach. Fill cup completely with crushed ice (Pro-Tip: for crushed ice, use a kitchen towel and a mallet to break up ice or a high-powered blender with a little water). Pour NOLET'S Silver over ice and add more crushed ice on top. Finish with sugar-dusted mint leaves, a lime wheel, and a straw.
Up Beet
At NOLET'S we like to keep it positive. The Up Beet is an earthy cocktail that incorporates a vegetal, complex profile that complements fruit-forward botanicals.
1 oz. NOLET'S Silver Gin
0.5 oz. Cynar Liqueur
2 oz. Fresh Beet Juice
A Squeeze of Fresh Lemon Juice
3 dashes Ginger Bitters (or Fresh Pressed Ginger)
Mix the first 4 ingredients in a cocktail shaker with ice until chilled. Pour over ice into a rocks glass. Add several dashes of ginger bitters or pressed ginger. Garnish with microgreens.
White Valencia Sangria
Makes a batch of 8-10 cocktails
5 oz. NOLET’S Silver Gin
3 oz. Ketel One Botanical Peach & Orange Blossom Vodka
1 Bottle White Wine
4 oz. White Grape Juice
4 oz. Simple Syrup
Peaches, Oranges, and Apples to Garnish Pitcher or Punch Bowl
Grapes, Apple Slices, Raspberries, Blueberries to Garnish Cocktail
Ginger Ale to Top
Mix first 5 ingredients into a large pitcher or punchbowl and stir to combine adding peaches, apples, and oranges to soak. Prep fruit garnish for the wine glasses, adding Sangria topped with a splash of ginger ale.
