April Snow
Created by Alan Berger, mixologist at Ulteria, Denver
1.5 oz. NOLET'S Silver Gin
.75 oz. Ketel One Vodka
.5 oz. Lavender infused Lillet Blanc
.25 oz. Fresh Lemon Juice
.25 oz. Simple Syrup
1 Egg White
Fresh Thyme
Dehydrated Lemon
Mix all spirits and egg white in a cocktail shaker and dry shake until frothy. Add lemon, simple syrup, a sprig of fresh thyme and ice and wet shake. Strain into a Nick and Nora or coupe glass and garnish with a sprig of thyme and a dehydrated lemon.
Last Word
For 2 cocktails,
1.5 oz. NOLET'S Silver Gin
1.5 oz. Maraschino Liqueur
1.5 oz. Green Chartreuse
1.5 oz. Fresh Lime Juice
Cherry or Lime for Garnish
Mix all ingredients in a cocktail shaker with ice and shake vigorously until chilled, then strain into chilled coupe glasses.
Pomelo Fizz
1.5 oz. NOLET'S Silver Gin
1 oz. Aperol
1 oz. Pomelo or Grapefruit Juice
Champagne or Sparkling Wine
Grapefruit twist
Combine all ingredients except Champagne in a cocktail shaker with ice. Shake until chilled. Pour into a coupe or highball (with ice) and finish with a top off of Champagne or Sparkling Wine.
Sunset Sour
This blushing sour is the color of a beautiful sunset and we recommend enjoying both together. The kiss of Aperol nods to the aperitif nature of a before-dinner drink, and this Sunset Sour will not disappoint.
1.5 oz. NOLET'S Silver Gin
0.5 oz. Aperol
1 oz. Fresh Lemon Juice
1 Egg White
Lemon Wheel
Dash of Bitters
Lemon Wheel for Garnish
Combine all ingredients in a cocktail shaker and dry shake for 30 seconds. Add ice and shake again until contents are chilled then strain into a coupe glass. Garnish with a lemon wheel.
French Negroni
Sparkling Moonlight
Makes 4 cocktails
2 oz. NOLET’S Silver Gin
2 oz. Creme de Violette
1.5 oz. Fresh Lemon Juice
2 oz. Fresh Tangerine or Orange Juice
Champagne or Sparkling Wine
Lemon & Sugar or edible glitter
Rim Coupe glasses with sugar (or glitter) using a lemon slice and a shallow dish of sugar. Chill glasses until ready to use.
Combine NOLET’S Silver, creme de violette, lemon & tangerine juice in a cocktail shaker with ice. Shake well, then strain into the prepared Coupe glasses, top with Champagne and garnish with a lemon twist.
Coconut Lime Tonic
For two cocktails-
4 oz. NOLET’S Silver Gin
2 oz. Coconut Milk
2 oz. Fresh Lime Juice
Splash of Tonic Water
Lime Wheels for Garnish
Combine NOLET’S Silver Gin, coconut milk and lime juice in a cocktail shaker and shake well with ice. Pour into Coup glasses and top with tonic. Garnish with lime.
Corpse Reviver #2
Our Corpse Reviver is a delicious variation of the No. 2 version of the classic. It's not just for Halloween (although it's perfect in name and tenor). Albeit stiff, the botanicals in NOLET'S lend themselves to the citrusy components and rejuvenate the lively as well.
1 oz. NOLET’S Silver Gin
1 oz. Lillet Blanc
1 oz. Cointreau
1 oz. Fresh Lemon Juice
1 dash of Absinthe
Orange Peel for Garnish
Shake all ingredients together in an ice-filled shaker and strain into a Martini or coupe glass. Garnish with an orange peel.
Sunset
1 oz. NOLET’S Silver Gin
0.5 oz. Simple Syrup
0.5 oz. Fresh Lemon Juice
½ Squeezed Grapefruit
Moet & Chandon Champagne
Combine all ingredients, except Champagne, in a mixing glass with ice. Shake and strain into a coupe or flute glass. Top with Champagne. Garnish with a lemon peel.
English Rose
1.5 oz. NOLET’S Silver Gin
2 Strawberries
0.5 oz. Rhubarb Syrup (1 c. Rhubarb, 1 c. Sugar, 1 c. Water simmered and cooled)
0.5 oz. Fresh Lemon Juice
1 oz. Donlin Blanc Vermouth
1 Egg White
3 Drops Bitters
In a mixing tin, muddle the strawberries with syrup and lemon juice. Add remaining ingredients and shake well without ice. Fill with ice and shake again for 25 seconds. Double strain into a chilled coupe glass.
