Pink Peppercorn Rosé Spritz
12 oz. NOLET’S Silver Gin
24 oz. Rosé
12 oz. White Grape Juice
4 oz. Cranberry or Cherry Liqueur
3 oz. Pink Peppercorn Syrup*
Club Soda to Top Off
Sugared Fresh Cranberries for Garnish
Cranberry & Rosemary Ice Cubes
PINK PEPPERCORN SYRUP
1/2 c. Sugar
1/2 c. Water
2 Tbsp. Pink Peppercorns
Simmer all ingredients, stirring occasionally until sugar dissolves and peppercorns begin to break down. Cool and strain into a storage container.
For the cocktail, combine all ingredients except the club soda. Stir in a pitcher, then pour over ice in balloon or rocks glasses and top with club soda. Garnish with sugared cranberries.
Pomegranate Spritzer
1 oz. NOLET’S Silver Gin
0.25 oz. Elderflower Liqueur
0.5 oz. Pomegranate Liqueur
Soda Water
Add first three ingredients to a mixing glass with ice. Shake well. Pour contents into a rocks glass over ice. Top with soda water. Garnish with a fresh blackberry.
Corpse Reviver #2
Our Corpse Reviver is a delicious variation of the No. 2 version of the classic. It's not just for Halloween (although it's perfect in name and tenor). Albeit stiff, the botanicals in NOLET'S lend themselves to the citrusy components and rejuvenate the lively as well.
1 oz. NOLET’S Silver Gin
1 oz. Lillet Blanc
1 oz. Cointreau
1 oz. Fresh Lemon Juice
1 dash of Absinthe
Orange Peel for Garnish
Shake all ingredients together in an ice-filled shaker and strain into a Martini or coupe glass. Garnish with an orange peel.
Light My Fire
Created by Rael Petit and available at the Williamsburg Hotel (NYC)
1.5 oz NOLET’S Silver Gin
.75 oz Homemade Cucumber and Rosemary Cordial
.75 oz Lime juice
Method: Shaken & served in a highball topped with champagne. Garnished with dehydrated lime and rosemary and .25 oz of burned chartreuse
CUCUMBER AND ROSEMARY CORDIAL
1/2 c. Fresh Cucumber
1/2 c. Fresh Rosemary
Ketel One Vodka
Simple Syrup
Place cucumber and rosemary in an infusion jar (or any lidded glass container) and cover with Ketel One Vodka. Let sit for several days. Strain and add approx. 1/4 c. simple syrup to the mixture (to taste) and store in a sealed container in the refrigerator.
Aviation Cocktail
1 oz. NOLET’S Silver Gin
0.25 oz. Crème de Violette
0.25 oz. Maraschino Liqueur
0.25 oz. Fresh Lemon Juice
1 Brandied Cherry
Pour all ingredients into a mixing glass with ice. Shake vigorously and strain into a Martini glass. Garnish with a brandied cherry dropped into the bottom of the glass.
Blackberry Tom Collins
1.25 oz. NOLET’S Silver Gin
.75 oz. Fresh Lemon Juice
.75 oz. Simple Syrup
3 Blackberries +2 for garnish
Club Soda to Top
Muddle blackberries with simple syrup in a mixing glass. Add NOLET’S Silver, lemon juice and ice. Shake and strain into a highball glass over fresh ice. Top with soda. Garnish with two fresh blackberries.
Cherry Smash
Cherries, lime juice, and coconut water combined with the real fresh botanicals in NOLET'S Silver make a refreshing libation that tastes like a summer vacation.
1.5 oz. NOLET’S Silver Gin
5-6 Muddled Cherries + More for Garnish
0.5 oz. Lime Juice
2 oz. Coconut Water
0.25 oz. Simple Syrup (optional)
Jalapeno Slices and a Dash of Salt for Garnish
Muddle cherries with lime juice in a cocktail shaker. Add coconut water and simple syrup (if coconut water isn’t sweet enough) and shake with ice. Pour over ice in a highball glass and garnish with a cherry, jalapeno and a dash of salt.
Swizzle
2 oz. NOLET’S Silver Gin
0.5 ounces Orange Liqueur
1 oz. Fresh Lemon Juice
1 oz. Fresh Grapefruit Juice
0.5 oz. Simple Syrup
Fresh Mint Sprigs
8 dashes of Bitters
Muddle 10 mint leaves and simple syrup in a highball glass. Add NOLET’S Silver, orange liqueur, lemon and grapefruit juice.
Fill the glass with crushed ice and swizzle the drink with a swizzle stick or bar spoon for 20-30 seconds. Top off with more crushed ice to create a mound on top.
Dash the bitters on top of the ice, garnish with a mint sprig. Serve with a glass/paper straw & the swizzle stick.
Strawberry Basil Milkshake
1 1/4 oz. NOLET’S Silver Gin
4 Scoops of Vanilla Ice Cream
1/4 Cup of Strawberries
2-3 leaves of Fresh Basil (depending on size)
Whipped Cream and Strawberries for Garnish
Chill two sundae or highball glasses. Combine gin, vanilla ice cream, strawberries and basil in a blender and mix until smooth. Garnish with whipped cream and a strawberry.
Fig & Vanilla Fizz
This seasonal treat incorporates the woody caramel flavor of vanilla beans with NOLET'S sweet, fruity botanicals and seasonal fig in a dazzling blush cocktail. The secret to this autumnal is in the delightful syrup that can be made ahead of time.
1.5 oz. NOLET’S Silver Gin
0.75 oz. Fig and Vanilla Bean Infused Syrup*
Splash of Soda Water
Bitters
Fresh Figs for Garnish
Combine NOLET’S Silver Gin and syrup in a cocktail shaker with ice. Pour over ice, top with soda water and a dash of bitters then garnish with a fig.
FIG & VANILLA BEAN SYRUP
8 Fresh Figs, halved
Seeds Scraped from 1 Vanilla Bean (or 1 Tbsp. Vanilla Bean Paste)
1 cup Sugar
1 cup Water
Add all ingredients to a saucepan, and bring them to a boil over medium heat. Reduce heat, stirring frequently until about 10 minutes until figs break down. Let it cool down and steep, then strain. Can be stored in an airtight container in the refrigerator for a week.
