Salty Dog
A simple drink to make, the Salty Dog is also fun to experiment with. The basic premise is 1 part NOLET’S Silver to 2 parts Grapefruit juice with a Salted rim. Seasonal ingredients & flavors can and should be added. Suggestions below:
Basic
2 oz. NOLET’S Silver Gin
4 oz. Grapefruit Juice (approx. 1/2 grapefruit)
Salt (Kosher, Sea, Himalayan, or flavored with Smoke or Basil)
Optional
Dash of Bitters
Herbal Muddle (basil, mint, rosemary, arugula or cucumber)
1/4 oz. Simple Syrup (if Grapefruit is bitter)
Splash of Soda, Tonic or Ginger Beer
Garnish
Cucumber, Fresh Herbs, Grapefruit Slices or Wheels, Edible Flowers, Jalepeño, Peppercorns
Rim a rocks glass with salt, muddle herbs, add ice. Combine all ingredients in a shaker with ice. Pour over ice and garnish.
Blue Moon
2 oz. NOLET’S Silver Gin
1 oz. Fresh Squeezed Lemon Juice
1 oz. Crème de Violette
Combine in a cocktail shaker with ice, shake and strain into a cocktail glass. Garnish with lavender or more traditionally, a brandied cherry.
Rhubarb Rosemary Shrub
Shrubs or drinking vinegars are tangy fruit and herbal concentrated syrups, easy to make (ahead) with the fruits of the season for a zesty bright cocktail.
2 oz. NOLET’S Silver Gin
1 oz. Rhubarb Rosemary Shrub (recipe below)
1 - 2 oz. Seltzer Water
Stir NOLET’S Silver with shrub, pour over ice and add seltzer.
SHRUB RECIPE
1 c. Sugar
1 c. Apple Cider Vinegar
2 c. (about ½ lb) chopped fresh Rhubarb
2 sprigs fresh Rosemary
In a glass container combine sugar and vinegar and mix until most of the sugar is nearly dissolved. Add diced rhubarb and rosemary sprigs, cover and refrigerate 3-4 days (mix daily to dissolve sugar). Strain with mesh sieve reserving liquid. Store shrub syrup in glass jar refrigerated for up to 6 months.
Gin Blush
2 oz. NOLET’S Silver Gin
1 oz. Chambord
1 oz. Raspberry Purée
0.5 oz. Lemon Juice
Shake all ingredients with ice, strain, and serve in Champagne flute or coupe glass.
Garnish with a raspberry.
James’ Peachtree Fizz
2 oz. NOLET’S Silver Gin
1 oz. Peach Purée
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 Fresh Egg White
1 dash Fee’s Peach Bitters
1 oz. Fever Tree Club Soda
Add all ingredients except the club soda into a shaker and vigorously dry shake. Add 4 or 5 ice cubes and shake, shake and shake some more till you have a nice creamy froth. Double-strain ingredients into a highball and top with club soda. Garnish with peach wedge.
Ramos Gin Fizz
Adapted from the classic, this cocktail is allegedly unfavorable to mixologists because of a prescribed 12-minute shake time. Updated, the long shake isn’t necessary for a foamy top.
2 oz. NOLET’S Silver Gin
3 - 4 drops Orange Blossom Water
1 Egg White
1 oz. Heavy Cream
½ oz. Fresh Lemon Juice
½ oz. Fresh Lime Juice
½ oz Simple Syrup
1 cup Ice Cubes
1-2 oz Seltzer
In a large cocktail shaker, combine NOLET’S Silver gin, orange blossom water, egg white, heavy cream, lemon & lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake 30 seconds more. Strain mixture into a highball glass. Slowly pour soda water down the side of the shaker to loosen the remaining froth to top off. Garnish with an orange.
Roman Holiday
The slushie twist on a classic Gin Lemonade created by Mixologist Julie Reiner of Clover Club in Brooklyn.
2 oz. NOLET’S Silver Gin
3/4 oz. Campari
2 oz. Fresh-Squeezed Lemon Juice
2 oz. Simple Syrup
1 1/2 cups of Ice
2 whole Strawberries (tops cut off)
Orange twist and whole Strawberry for garnish
Blend first 6 ingredients until smooth. Pour into a tall glass; garnish with the orange twist and strawberry.
Garden Tom Collins
2 oz. NOLET’S Silver Gin
1 oz. Mint Simple Syrup (sub recipe below)
0.75 oz. Lemon Juice
Soda Water
Lemon Wedge, Fruit or Herb for Garnish
Shake NOLET’S Silver gin, syrup and lemon juice with ice until chilled. Strain into an ice-filled highball glass (we used crushed ice). Top with soda water. Garnish with lemon, mint & cherry.
MINT SIMPLE SYRUP
1 cup Fresh Mint Sprigs
1 cup Water
1/2 cup Sugar
3, 1” Strips of Lemon Rind
Combine water, sugar, mint & lemon in a saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and let syrup steep about 30 minutes. Strain through mesh to remove leaves; let cool. Makes enough for 4 cocktails. Can be stored in refrigerator for a week.
Gin and Tonic
1.25 oz. NOLET’S Silver Gin
4 oz. Tonic Water
Raspberries
Pour NOLET’S Silver Gin and tonic water into an ice-filled balloon glass. Stir well.
Garnish with two fresh raspberries.
Bloodhound (Batched)
The refreshing Bloodhound cocktail is always a hit, especially in summer when strawberries are abundant and sweet.
8 oz. NOLET’S Silver Gin
4 oz. Sweet Red Vermouth
3 oz. Dry Vermouth
1 pint of Strawberries (reserving 4 for garnish)
Juice of 1 Lemon
1 Tablespoon Sugar
Muddle strawberries (12-18 pieces) with lemon juice and sugar. Add NOLET’S Silver Gin and the vermouth. Shake vigorously and strain into a Martini or Coupe glass. Garnish with a strawberry.
