Holiday Hot Apple Cider
For warming up holiday visitors, this Hot Apple Cider can (and should) be made to self-serve. Because the NOLET'S Silver is added in at the end, the strength of the cocktail can be adjusted by preference. This recipe makes enough cider for approximately 10-12 servings.
1.5 oz. NOLET’S Silver Gin per serving
1/2 Gallon Apple Cider
3 cups Unsweetened Cranberry Juice
1 sliced Orange
1 sliced Lemon
1 sliced Apple
4 Cinnamon Sticks
4 Cardamom Pods
3 Star Anise Pods
1/2 tsp. Grated Nutmeg
2 inches sliced Ginger
Combine all ingredients (except Gin) in a slow cooker or large pot on the stove. Bring to a simmer and reduce heat to lowest setting/lowest flame. Can be kept warm for hours and will provide a wonderful holiday fragrance.
To serve, ladle punch into a mug or teacup with 1.5 oz. of NOLET’S Silver Gin, and garnish with fruit slices, cranberries, cinnamon, or star anise.
Frozen Apple Cider
This recipe is a crowd-pleasing twist on a classic. Ginger and spice provide seasonal warming to this refreshing slushie. Makes 6 servings.
4 cups Apple Cider
1 cup NOLET’S Silver Gin
1 cup Chilled Chai Tea
1/4 cup Fresh Lemon Juice
2 Tbsp. Cooled Ginger Syrup
GINGER SYRUP
3/4 c. peeled Ginger sliced thin
1 cup Sugar
1 cup Water
For Ginger Syrup: Combine in small saucepan, bring to boil then simmer about 15 minutes. Strain and cool in refrigerator. Leftover Syrup can be stored and used for 2 weeks.
Pour 3 cups of Apple Cider into ice cube trays and freeze until solid. When ready to serve, combine frozen cider cubes with all other ingredients in blender and blend to slush consistency. Pour into glasses, garnish with apple matchsticks and serve.
Apple Cider Punch
Autumn Blossom
The Autumn blossom is a herbaceous sour that compliments the season and makes an excellent aperitif.
1 oz. NOLET’S Silver Gin
0.75 oz. Fresh Lemon Juice
0.5 oz. Simple Syrup
0.5 oz. Aperol
1 Blood Orange Wedge
Muddle blood orange wedge with syrup in a mixing glass. Add ice and remaining ingredients. Shake and strain into a coupe glass. Garnish with an orange peel.
Pumpkin Flip
The creamy, spiced Pumpkin Flip cocktail is an essential autumn treat. The trick to the perfect consistency is in the dry shake.
1.25 oz. NOLET’S Silver Dry Gin
1 oz. Pumpkin Puree
1 Whole Egg*
0.5 oz. Maple Syrup
1 Bar Spoon Sugar
Ground Nutmeg and/or Cinnamon for Garnish
Combine all ingredients in a mixing glass. Dry shake until emulsified (about one minute). Add ice and shake again, vigorously. Double strain into a Martini glass. Dust the top with nutmeg and or cinnamon to garnish.
*For the vegan variant, substitute 2.5 Tbsp. Aquafaba for the Egg.
Bee's Knees
It's not called the Bee's Knees for nothing. This classic is a delicious honey-sweetened sour cocktail that creates quite a buzz when crafted with NOLET'S Silver's fruit and floral forward botanical gin.
1.5 oz. NOLET’S Silver Gin
0.75 oz. Fresh Lemon Juice
0.5 oz. Honey Syrup (2 : 1 honey to water ratio)
2 dashes Bitters (optional)
Small Pinch of Ginger Salt (optional)
In a cocktail shaker, mix fresh lemon juice and honey syrup. Add 2 dashes of bitters and a pinch of ginger salt (optional) along with NOLET’S Silver Gin. Shake with cracked ice and strain into a chilled coupe. Garnish with lemon peel.
*Adapted from Jake Bliven’s Buzz on the Southside recipe:
Turbo G&T
1.5 oz. NOLET’S Silver Gin
1 shot of Espresso
2 oz. Tonic Water
1 – 2 Dashes of Orange Bitters
Orange Twist/Sea Salt for Garnish
Fill a glass with ice and add NOLET’S Silver, bitters and tonic. Top with espresso for an ombré presentation. Add a pinch of sea salt and garnish with an orange twist.
Autumn Punch
This festive make-ahead punch with Earl Grey, Carrot Juice, and Turmeric is a simple way to enjoy entertaining. This recipe makes approximately 10 servings.
4 cups NOLET’S Silver Gin
1 cup Fresh Carrot Juice
1 cup Fresh Orange Juice
1/2 cup Fresh Lemon Juice
1 cup Earl Grey Tea
3 oz. Turmeric Simple Syrup (1 tsp. Turmeric and 1 c. Sugar)
Orange & Citrus Wheels & Star Anise for Garnish
Prep the ice block, simple syrup, and tea in advance. Boil filtered water 2x, pour into a cake or tart pan (that’ll fit in your punch bowl), and freeze overnight, (using elements of garnish for flair).
Steep 4 bags of Earl Gray in 1 cup water overnight in the refrigerator.
Dissolve 1 cup sugar & a heaping teaspoon of turmeric in 1 cup water, cool then strain the bright liquid and refrigerate (can store for 2 weeks).
Before serving, mix all ingredients and pour over ice block in punch bowl float citrus wheels and star anise.
Kermit’s Folly
Roquette
1.25 oz. NOLET’S Silver Dry Gin
1 oz. Agave Nectar
1 oz. Fresh Lime Juice
Baby or Micro Arugula
Soda Water
Muddle eight pieces of baby arugula with lime juice and agave nectar in a cocktail shaker. Add ice, NOLET’S Silver, and shake vigorously. Strain into a rocks glass over fresh ice. Top with soda water. Garnish with baby or micro arugula leaves.
