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.
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.
