Elderflower Collins

2 oz. NOLET'S Silver Gin
3/4 oz. Elderflower Liqueur
1 oz. Fresh Lemon Juice
1/4 oz. Simple Syrup
Club Soda or Sparkling Water

Shake all ingredients but Soda in a cocktail shaker with ice. Strain into an ice-filled Collins (highball) glass. Top with a splash of Club Soda and garnish with a lemon wedge.

by Stephanie Wolf-Hicks

April Snow

Created by Alan Berger, mixologist at Ulteria, Denver

1.5 oz. NOLET'S Silver Gin
.75 oz. Ketel One Vodka
.5 oz. Lavender infused Lillet Blanc
.25 oz. Fresh Lemon Juice
.25 oz. Simple Syrup
1 Egg White
Fresh Thyme
Dehydrated Lemon

Mix all spirits and egg white in a cocktail shaker and dry shake until frothy. Add lemon, simple syrup, a sprig of fresh thyme and ice and wet shake. Strain into a Nick and Nora or coupe glass and garnish with a sprig of thyme and a dehydrated lemon.

by Stephanie Wolf-Hicks

Last Word

For 2 cocktails,

1.5 oz. NOLET'S Silver Gin
1.5 oz. Maraschino Liqueur
1.5 oz. Green Chartreuse
1.5 oz. Fresh Lime Juice
Cherry or Lime for Garnish

Mix all ingredients in a cocktail shaker with ice and shake vigorously until chilled, then strain into chilled coupe glasses.

by Stephanie Wolf-Hicks

Pomelo Fizz

1.5 oz. NOLET'S Silver Gin
1 oz. Aperol
1 oz. Pomelo or Grapefruit Juice
Champagne or Sparkling Wine
Grapefruit twist 

Combine all ingredients except Champagne in a cocktail shaker with ice. Shake until chilled. Pour into a coupe or highball (with ice) and finish with a top off of Champagne or Sparkling Wine.

by Stephanie Wolf-Hicks

Sunset Sour

This blushing sour is the color of a beautiful sunset and we recommend enjoying both together. The kiss of Aperol nods to the aperitif nature of a before-dinner drink, and this Sunset Sour will not disappoint.

1.5 oz. NOLET'S Silver Gin
0.5 oz. Aperol
1 oz. Fresh Lemon Juice
1 Egg White
Lemon Wheel
Dash of Bitters
Lemon Wheel for Garnish

Combine all ingredients in a cocktail shaker and dry shake for 30 seconds. Add ice and shake again until contents are chilled then strain into a coupe glass. Garnish with a lemon wheel.

by Stephanie Wolf-Hicks

Rosé 75

For 2 Cocktails,

3 oz. NOLET'S Silver Gin
1 oz. Fresh Lemon Juice
Dash of Simple Syrup
Chilled Sparkling Rosé (Approx. 8 oz.)
Lemon Twist for Garnish

Add NOLET'S Silver, lemon juice and simple syrup to a cocktail shaker with ice. Shake until chilled (the shaker will mist up). Strain into a champagne glass, flute or coupe. Top with sparkling rosé, garnish and serve.

by Stephanie Wolf-Hicks

French Negroni

The French Negroni is just that... the French liqueur twist. A merveilleux combination of root bitter from the Suze, citrus sweetness from Lillet and gorgeous botanicals from NOLET'S Silver. 
1 oz. NOLET'S Silver Gin
1 oz. Suze
1 oz. Lillet Blanc 
1 twist Grapefruit Peel for Garnish
Combine NOLET'S Silver gin, Suze, and Lillet in a cocktail glass with ice and stir until well-chilled. Strain into a chilled coupe glass. Express the oils from the grapefruit peel over the top of the cocktail (twisting it colored side down until it sprays), then drop the grapefruit twist into the glass and serve.

by Stephanie Wolf-Hicks

Red Snapper

The NOLET'S Silver Red Snapper is a superbly layered cocktail that's a bit unexpected, and haltingly delicious. The tomato's acidity in combination with our unique botanicals and some spice add a dimension of WOW to any brunch. Try upgrading your Mary to a Snapper!

1 oz. NOLET'S Silver Gin
4 oz. Tomato Juice
1/2 oz. Lemon Juice
Dash of Hot Sauce
4 Dashes Worcestershire Sauce
2 Pinches Celery Salt
2 Grinds Black Pepper
Lime, Celery Stalk, or other Savory Garnishes

Rim a Collins glass with lime, salt, and pepper. Add all the ingredients to a cocktail shaker with ice. Shake and strain into glass. Add garnish and serve.

by Stephanie Wolf-Hicks

Touchdown Punch

Makes a batch of 6-8 cocktails:

1 cup NOLET'S Silver Gin
1 cup Bourbon
1 cup Fresh Lime Juice
1.5 oz. Angostura Aromatic Bitters
1/2 cup Ginger Syrup *
3 cups Soda Water*
(can substitute 3 1/2 cups of Ginger Beer)
Lime Wheels and Sliced Jalapeño

Combine all ingredients (except soda water) in a pitcher with ice. Stir and serve over ice in a rocks glass. Add a generous splash of soda water and garnish with lime and a jalapeño slice.

* Ginger Syrup
3/4 cup Fresh Ginger, Peeled and sliced
1 cup Sugar
1 cup Water

Combine all ingredients in a small saucepan. Heat on medium stirring occasionally until sugar is dissolved. Simmer for 30 minutes to allow ginger to bloom. Store unused portion in a sealed container and refrigerate.

by Stephanie Wolf-Hicks

Sparkling Moonlight

Makes 4 cocktails

2 oz. NOLET’S Silver Gin
2 oz. Creme de Violette
1.5 oz. Fresh Lemon Juice
2 oz. Fresh Tangerine or Orange Juice
Champagne or Sparkling Wine
Lemon & Sugar or edible glitter

Rim Coupe glasses with sugar (or glitter) using a lemon slice and a shallow dish of sugar. Chill glasses until ready to use.

Combine NOLET’S Silver, creme de violette, lemon & tangerine juice in a cocktail shaker with ice. Shake well, then strain into the prepared Coupe glasses, top with Champagne and garnish with a lemon twist.

by Stephanie Wolf-Hicks