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.
Turmeric Ginger Smash
1.5 oz. NOLET'S Silver Gin
0.5 oz. Fresh Lemon Juice
0.25 oz. Honey
1 inch of fresh Turmeric
1/2 inch of fresh Ginger
Candied Ginger or Edible Flowers for Garnish
Muddle turmeric and ginger in cocktail shaker then add all liquid ingredients with ice and shake vigorously until well chilled. Pour into a coupe glass and serve with a skewer of candied ginger and/or an edible flower.
Pear & Ginger Spritz
Makes 2 cocktails
2 oz. NOLET'S Silver Gin
2 oz. Pear & Ginger Syrup*
1 oz. Fresh Lemon Juice
Small Piece of Ginger
Prosecco or Sparkling Wine
Sliced Pear and Sprig of Thyme for Garnish
Combine all ingredients in a cocktail shaker, except Prosecco. Muddle ginger to release flavor then add ice and shake vigorously. Pour into glasses and top with Prosecco and garnish.
Pear & Ginger Syrup
2 Ripe Pears
1 cup Water
1/2 cup Honey
2-inch piece of Fresh Ginger, roughly cut
In a medium saucepan, combine honey, water, roughly cut pears, and ginger. Bring to a simmer and allow pears to soften and release flavor for about 30 minutes. Remove from heat, let cool a bit and strain with a sieve. Syrup may be stored in the refrigerator for up to 2 weeks.
White Lady
2 oz. NOLET'S Silver Gin
1 oz. Cointreau
1 oz. Fresh Lemon Juice
1 Egg White
Combine all ingredients in a cocktail shaker and dry shake for 10 seconds. Add ice to shaker, and shake more. Strain into a chilled Coupe and garnish with an orange twist and zest.
Rose Sour
1.5 oz. NOLET'S Silver Gin
1/2 oz. Rose Simple Syrup*
1 oz. Coconut Water
1/2 oz. Fresh Lemon Juice
1 Egg White
Combine all ingredients in a cocktail shaker with ice and shake vigorously until frothy. Pour into a coupe glass and garnish with edible flowers.
Rose Simple Syrup
1/4 cup Granulated Sugar
1/4 cup Water
3 Tbsp. Dried Roses
1 tsp. Rose Water
In a small saucepan, combine all ingredients but rose water and stir over medium heat until sugar dissolves and roses begin to release color. Allow syrup to sit and cool for about 15 minutes. Once cooled, taste and add in rose water as needed for mild but recognizable rose flavor (approximately 1 teaspoon). Strain and store unused portion of syrup in the refrigerator for up to two weeks.
Charlie Chaplin
1 oz. NOLET'S Silver Gin
1 oz. Apricot Brandy
1 oz. Fresh Lime Juice
Add all ingredients to a cocktail shaker with ice and shake vigorously until well chilled. Strain into a coupe glass and garnish with apricot or lime.
