Cucumber Spritz
Created by Kelly @asideofsweet for NOLET’S Silver
1.5 oz. NOLET’S Silver Gin
0.5 oz. Tarragon Simple Syrup*
1 oz. Fresh Cucumber Juice
2 tsp. Fresh Lemon Juice
2 oz. Dry Champagne or Club Soda
In a cocktail shaker filled with ice, combine Nolet’s gin, tarragon simple syrup, fresh cucumber juice and lemon juice and shake well. Strain into a rocks glass, top with Champagne or club soda and garnish with a cucumber ribbon.
Tarragon Simple Syrup:
1/2 cup Granulated Sugar
1/4 cup Fresh Tarragon
In a small pot, combine the sugar and ½ cup water over medium heat and stir until the sugar is dissolved. Bring to a simmer, stir in the fresh tarragon, and immediately turn off the heat. Set aside to infuse until the syrup is room temperature (15–20 minutes). Set a fine-mesh sieve over a small bowl and strain the syrup, pressing on the tarragon to extract as much liquid as possible. Discard the solids and use the syrup immediately or transfer to an airtight jar and store in the fridge and use within 5 days.
Botanical Daisy
For a wonderfully simple classic Daisy try this for a blooming bouquet of botanical goodness.
2 oz. NOLET’S Silver Gin
0.5 oz. Ketel One Botanical Grapefruit & Rose
1 oz. Fresh Lemon Juice
1 Tbsp. Maraschino Syrup
Club Soda
Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with 2 Maraschino cherries.
Aperol Spritz
1 oz. NOLET’S Silver Gin
1 oz. Aperol®
Prosecco or House Sparkling Wine
Grapefruit or Lemon Twist
Pour NOLET’S Silver and Aperol in an ice-filled balloon glass and top with sparkling wine. Garnish with a large grapefruit wheel or citrus twist.
My Herbal Garden
Created by Tyler Ridgeway for the Chilled Magazine Chilled 100
1 1/2 oz. NOLET’S Silver Gin
3/4 oz. Fresh Snap Pea Juice*
3/4 oz. Ginger Syrup**
3/4 oz. Fresh Lime Juice
3 dashes Celery Bitters
1 good sprig of Fresh Oregano
Combine all ingredients in shaker tin and shake vigorously for 10 seconds. Fine strain into a cocktail glass that’s been half-rimmed with a pink salt and fresh oregano mixture. Garnish with a sprig of fresh oregano.
*Pea Juice
Run fresh snap peas thru a juice extractor, strain for a clean texture.
**Ginger Syrup
Run a stalk of fresh ginger through a juice extractor. Infuse into two cups of simple syrup.
Sunset
1 oz. NOLET’S Silver Gin
0.5 oz. Simple Syrup
0.5 oz. Fresh Lemon Juice
½ Squeezed Grapefruit
Moet & Chandon Champagne
Combine all ingredients, except Champagne, in a mixing glass with ice. Shake and strain into a coupe or flute glass. Top with Champagne. Garnish with a lemon peel.
Botanical Southside
2 oz NOLET’S Silver Gin
0.5 oz Ketel One Botanical Cucumber & Mint
0.75 oz Fresh Lime Juice
0.75 oz Fresh Lemon Juice
1 oz Simple Syrup
10 Mint Leaves
1 oz Club Soda
1 mint sprig
Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Cucumber & Mint, lime, lemon, simple syrup, and mint leaves. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with a mint sprig.
Stand Proud
Cocktail created by Mixologist, Cody Goldstein:
2 oz. NOLET’S Silver Gin
0.5 oz. Chamomile Syrup
0.5 oz Elderflower Liqueur
0.75 oz. Lime Juice
2 dashes Grapefruit Bitters
1 Egg White
Edible Glitter
Method: Add all ingredients in a shaker and dry shake for 10 seconds to aerate egg whites. Add ice and shake again until cold. Strain into a coupe glass and garnish with edible glitter.
Lavender Gin + Tonic
1.25 oz. NOLET’S Silver Gin
0.25 oz. Fresh Lime Juice
0.25 oz. Simple Syrup
2 Fresh Lavender Sprigs
Tonic Water
Add all ingredients, except tonic water to mixing glass with ice. Shake well and strain into a balloon glass over fresh ice. Top with tonic water. Garnish with fresh lavender sprigs.
Barrel Aged Negroni
1 part NOLET’S Silver Gin
1 part Sweet Vermouth
1 Part Aperol®
Pour all ingredients into mixing glass with ice stir and pour into a Coup glass. Can also mix in a rocks glass with ice. Garnish with an orange twist.
BATCHED BARREL AGED COCKTAIL
Batch all ingredients together and pour into drained, clean barrel. Allow to rest for approximately 2-3 weeks, tasting every few days. When the desired aging achieves the perfect "sweet spot, " transfer contents of the barrel immediately to a glass storage container to stop the cocktail from further aging. Filter cocktail from barrel to storage to prevent wood chips from getting through. Rinse barrel with hot water and rotate it until empty and water runs clear.
Classic Negroni
This iconic Italian aperitif is simple and easy to commit to memory, for an excellent life skill. Bitter, sweet, and botanical combine in a symphony evoking the essence of la dolce vita.
1 oz. NOLET’S Silver Gin
1 oz. Campari
1 oz. Sweet Vermouth
Add all ingredients to a mixing glass with ice, stir until the exterior of glass is chilled. Strain into a coupe or over ice in a rocks glass. Garnish with a citrus wheel or peel.
