Raspberry French 75 (batched)
Raspberry French 75's are crowd-pleasing cocktails for any celebration. The botanical in NOLET'S Silver provide a delightful complexity to the bubbly, fruit-forward classic cocktail. This pitcher recipe serves 8-10.
1 ½ cups NOLET'S Silver Gin
½ cup Raspberry Syrup
½ cup Fresh Lemon Juice
1 (750-ml) Bottle Dry Sparkling Wine or Champagne
Combine NOLET’S Silver, raspberry syrup, and lemon juice in a pitcher. Add 2 cups of ice, and stir well to combine so that the mixture is cold and some of the ice has melted. Add 1 bottle of dry sparkling wine and stir gently to combine. Serve in champagne flutes or coupe glasses and garnish with a raspberry or lemon peel.
Raspberry Syrup
1 cup Sugar
1 cup Raspberries (fresh or frozen)
1 cup Water
Combine all ingredients in a medium saucepan and bring to a gentle boil. Take off heat and let sit to cool for 15 minutes, then strain. Unused syrup can be stored in the refrigerator for a week.
Peach Flip
The creamy, Peach Flip cocktail is much like a spirit-forward slice of fresh peach pie. The trick to the perfect consistency is in the dry shake.
1.25 oz. NOLET’S Silver Dry Gin
1 oz. Peach Purée (smoothly blended Fresh or Frozen Peach)
1 Whole Egg*
0.5 oz. Lemon Juice
0.5 oz. Simple Syrup
Ground Nutmeg and Peach Slice to 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 to garnish.
*For a vegan cocktail, substitute 2.5 Tbsp. aquafaba for the egg.
Ethereal Negroni
This light, subtle Negroni is a variation of the “Unusual Negroni” adapted from Difford’s Guide. The twist is that it’s made with Aperol and Lillet with a bit of citrus, for a soft botanical cocktail with a dry finish. A lovely aperitif to enjoy in the heat of summer.
1 oz. NOLET'S Silver Gin
0.75 oz. Aperol
0.75 oz. Lillet Blanc
0.5 oz. Fresh Lemon Juice
Add all ingredients to a mixing glass or shaker with ice. Shake or stir well and strain into a coupe or Martini glass (can also be served in the traditional way, over ice in a rocks glass). Garnish with a lemon peel.
Strawberry Sour
A seasonal gin sour is always a good idea. The fruit and floral botanicals in NOLET'S Silver are perfectly complimented with the addition of fresh strawberries and elderflower liqueur, and lemon; a perfectly balanced sweet and tart cocktail.
1.5 oz. NOLET'S Silver Gin
0.5 oz. Elderflower Liqueur
0.75 oz. Fresh Lemon Juice
3-4 Fresh Strawberries (or 2 oz. Strawberry Pureé)
Fresh Strawberry, Mint and/or Lemon for Garnish
Combine all ingredients in a cocktail shaker and muddle the strawberries until all liquid is released. Add ice, and shake until well chilled. Strain and pour into a chilled coupe. Garnish with a strawberry, some mint, or lemon wheel.
Peach Lemonade Slushy
Based on our fabulous Peach Lemonade recipe, when it gets really hot, you're going to want a Peach Lemonade Slushy. You'll need to prep this a tiny bit by freezing peach slices, then it's easy-peasy, throw it all in the blender, and serve! This recipe makes 2 slushies.
2.5 oz. NOLET'S Silver Gin
0.5 oz. Elderflower Liqueur
3 oz. Lemonade
1.5 cups of Fresh or Frozen Sliced Peaches
Slice and freeze peaches for approximately 1.5 hours in advance of making. To build the cocktail, combine all ingredients in a blender. Blend until the mixture is smooth, and serve!
Arnaud (Parisian Nights)
This equal-parts blush cocktail is French in origin, named for the pre-war chanteuse, Yvonne Arnaud. It's a classic cocktail with sweet black currant liqueur in harmony with the fruit botanicals and dry vermouth.
1 oz. NOLET'S Silver
1 oz. Dry Vermouth
1 oz. Black Currant Liqueur (like Cassis Noir de Bourgogne or Cream de Cassis)
Combine all ingredients over ice in a mixing glass. Stir until chilled and serve in a chilled coupe glass with a blackberry garnish.
- This recipe is modified from the Difford's Guide.
Negroni Sbagliato
Sbagliato means mistake in Italian, but the addition of Champagne to a Negroni made with NOLET'S Silver is the result of a decidedly happy mistake. A simply marvelous celebratory sip.
1 oz. NOLET'S Silver Dry Gin
0.50 oz. Campari
0.50 oz. Sweet Vermouth
1 oz. Champagne or Dry Sparkling Wine
Add all ingredients except Sparkling Wine to a mixing glass with ice. Stir until exterior of glass is chilled, then lightly pour in Sparkling Wine. Strain into a coupe for a formal occasion or over ice in a rocks glass for a casual presentation. Garnish with an orange peel.
Image from Fine and Rare, NYC
House Gimlet
The NOLET'S Silver House Gimlet is a delicious herbaceous variant of a solid classic. The addition of fresh dill and celery bitters to the fruit, floral & citrus is surprisingly refined.
1.5 oz. NOLET'S Silver Gin
0.75 oz. Fresh Lime Juice
0.75 oz. Simple Syrup
2 Dashes Celery Bitters
1 Lime Wedge
Pinch of Fresh Dill
Add a pinch of dill into a chilled coupe or Martini glass. Squeeze the juice from a lime wedge over the dill. In an ice-filled shaker add NOLET'S Silver, lime juice and simple syrup, and shake vigorously until well chilled. Strain into glass, add 2 dashes of bitters and garnish with a sprig of fresh dill.
Sparkling Winter Gimlet
3 oz. NOLET'S Silver Gin
1 oz. Fresh Lime Juice
1 oz. Simple Syrup
1.5 oz. Blood Orange Juice
1 oz. Brut Champagne
2 sprigs of Rosemary
In a cocktail shaker combine all ingredients except Champagne with ice and shake vigorously until well-chilled. Pour into 2 chilled Coupe glasses and top with Champagne and a sprig of rosemary.
Dutch Apple Bee's Knees
The Dutch Apple Bee's Knees is a riff on the classic honey-sweetened cocktail. Combined with fruit & floral botanicals the cocktail buzzes with flavor.
2 oz. NOLET'S Silver Gin
1 oz. Fresh Lemon Juice
1 oz. Apple Juice
1 oz. Honey Syrup
Garnish with Rosemary and/or Apple slices
In a cocktail shaker with ice, add all ingredients and shake well until chilled. Strain into a coupe glass and add garnish.
HONEY SYRUP-
1/2 cup Water
1/2 cup Honey
3 Sprigs Rosemary
Simmer all ingredients in a saucepan, over a medium flame until honey dissolves and rosemary becomes fragrant. Let cool about 30 minutes then remove the rosemary and strain into a clean container. May be stored in the refrigerator for a week.
