Wake Up and Smell the Roses Cocktail
Adapted from a Tim Wells recipe at the Revival Social Club in Chicago, Ilinois.
1.25 oz. NOLET’S Silver Gin
0.5 oz. Fruit Lab Hibiscus Liqueur
0.25 oz. Lemon Juice
0.25 oz. Bar Keep Lavender Bitters
3 oz. Brut Cava or Dry Sparkling Wine
Combine Nolet’s Silver Gin, Liqueur, lemon and bitters in a cocktail tin. Add ice, shake for 3 to 4 seconds, strain into a champagne flute and top with about 3 oz. of Brut Cava. Garnish with fresh blueberries and/or lavender.
Cranberry Champagne Cocktail
1.5 oz. NOLET’S Silver Gin
1 oz. Cranberry Syrup
1 oz. fresh Lemon Juice
Splash of Champagne or Sparkling Wine
Fresh Candied Cranberries for Garnish
Syrup:
1 cup Fresh Cranberries
1 cup Sugar
2 Tbsp. Lemon Juice
1 1/2 cups Water
1 inch Fresh Ginger Peeled & Sliced
Simmer until Cranberries pop and water is reduced. Strain into container and refrigerate.
Combine NOLET’S Silver Gin, Cranberry Syrup and Lemon Juice in shaker, shake vigorously with ice, pour into coupe glass and top with Champagne or Sparkling Wine. Garnish with Cranberries rolled in sugar.
Raspberry French 75
A vibrant variation of the French 75 has a bit of raspberry to propel the fruit-forward effervescent. The tart sweetness is controlled by the cocktail maker, we suggest starting with the proportions below and adding syrup as needed.
1.25 oz. NOLET’S Silver Gin
0.75 oz. Lemon Juice
0.5 oz. Raspberry Simple Syrup
3 Raspberries
Champagne or Sparkling Wine
Pour NOLET’S Silver, lemon juice and raspberry syrup into a mixing glass with ice. Shake well. Strain into a Champagne flute. Carefully top with Champagne and garnish with a raspberry skewer.
Raspberry Simple Syrup:
1 cup Sugar
1 cup Raspberries (fresh or frozen)
1 cup Water
Combine all ingredients in a saucepan and heat over medium heat until sugar is dissolved and raspberries break down. Cool and refrigerate before using. Can be stored in the refrigerator for up to a week.
