Swizzle
2 oz. NOLET’S Silver Gin
0.5 ounces Orange Liqueur
1 oz. Fresh Lemon Juice
1 oz. Fresh Grapefruit Juice
0.5 oz. Simple Syrup
Fresh Mint Sprigs
8 dashes of Bitters
Muddle 10 mint leaves and simple syrup in a highball glass. Add NOLET’S Silver, orange liqueur, lemon and grapefruit juice.
Fill the glass with crushed ice and swizzle the drink with a swizzle stick or bar spoon for 20-30 seconds. Top off with more crushed ice to create a mound on top.
Dash the bitters on top of the ice, garnish with a mint sprig. Serve with a glass/paper straw & the swizzle stick.
Strawberry Basil Milkshake
1 1/4 oz. NOLET’S Silver Gin
4 Scoops of Vanilla Ice Cream
1/4 Cup of Strawberries
2-3 leaves of Fresh Basil (depending on size)
Whipped Cream and Strawberries for Garnish
Chill two sundae or highball glasses. Combine gin, vanilla ice cream, strawberries and basil in a blender and mix until smooth. Garnish with whipped cream and a strawberry.
Toucan Sam
Created by Nico Szymanski with the Gerber Group.
2 oz. NOLET’S Silver Gin
0.75 oz. Campari
0.5 oz. Simple Syrup
1 oz. Pineapple Juice
0.75 oz. Lime Juice
Shake and strain over ice in a highball glass. Garnish with Fruit Loops.
Coco Tiki Cooler
1.5 oz. NOLET’S Silver Gin
1.5 oz. Coconut Milk
0.5 oz. Cardamom Syrup
Fresh Lime Juice
3 Shakes Bitters
Ground Cinnamon
Combine gin, coconut milk, cardamom syrup and lime in a cocktail shaker. Shake vigorously to incorporate coconut milk. Strain the mixture into a Tiki mug or highball glass with crushed ice. Shake bitters on top, dust with ground cinnamon and garnish with pineapple fronds, flower, lime wheels, and paper or reusable straws.
Cardamom Syrup:
1.5 cups Sugar
2 cups Water
5 or 6 Cardamom Pods
1 Tbsp. ground Cardamom
In a saucepan bring water to a boil. Add sugar, stir to dissolve. Add the cardamom pods, and ground cardamom then remove the pot from heat, allowing them to steep until cooled. Double strain liquid. May be stored in an airtight container for up to 2 weeks in the refrigerator.
Peach Lemonade
The recipe for NOLET'S Silver Peach Lemonade is beloved. It's simple to build, can be made in advance, and is perfect to enjoy with friends, so we've included the proportions for a pitcher as well.
1.5 oz. NOLET’S Silver Gin
3 oz. Fresh Squeezed Lemonade
Club Soda
Peaches
Muddle two peach slices in the bottom of a highball glass. Add ice and remaining ingredients and stir. Garnish with a peach slice.
*** Substitute 0.5 oz NOLET'S and the Club Soda for 0.5 oz. Elderflower Liqueur, for an elevated Peach Lemonade!
1 cup NOLET'S Silver Gin
3 cups Fresh Squeezed Lemonade
1/2 cup Elderflower Liqueur
2 Peaches plus some for Garnish
Muddle 1 1/2 peaches in the bottom of a pitcher. Add ice (if you're serving immediately) and all ingredients and stir. Pour into ice-filled highball glasses, garnish each glass with a peach slice and serve.
Cucumber Spritz
Created by Kelly @asideofsweet for NOLET’S Silver
1.5 oz. NOLET’S Silver Gin
0.5 oz. Tarragon Simple Syrup*
1 oz. Fresh Cucumber Juice
2 tsp. Fresh Lemon Juice
2 oz. Dry Champagne or Club Soda
In a cocktail shaker filled with ice, combine Nolet’s gin, tarragon simple syrup, fresh cucumber juice and lemon juice and shake well. Strain into a rocks glass, top with Champagne or club soda and garnish with a cucumber ribbon.
Tarragon Simple Syrup:
1/2 cup Granulated Sugar
1/4 cup Fresh Tarragon
In a small pot, combine the sugar and ½ cup water over medium heat and stir until the sugar is dissolved. Bring to a simmer, stir in the fresh tarragon, and immediately turn off the heat. Set aside to infuse until the syrup is room temperature (15–20 minutes). Set a fine-mesh sieve over a small bowl and strain the syrup, pressing on the tarragon to extract as much liquid as possible. Discard the solids and use the syrup immediately or transfer to an airtight jar and store in the fridge and use within 5 days.
Botanical Daisy
For a wonderfully simple classic Daisy try this for a blooming bouquet of botanical goodness.
2 oz. NOLET’S Silver Gin
0.5 oz. Ketel One Botanical Grapefruit & Rose
1 oz. Fresh Lemon Juice
1 Tbsp. Maraschino Syrup
Club Soda
Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with 2 Maraschino cherries.
Botanical Southside
2 oz NOLET’S Silver Gin
0.5 oz Ketel One Botanical Cucumber & Mint
0.75 oz Fresh Lime Juice
0.75 oz Fresh Lemon Juice
1 oz Simple Syrup
10 Mint Leaves
1 oz Club Soda
1 mint sprig
Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Cucumber & Mint, lime, lemon, simple syrup, and mint leaves. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with a mint sprig.
Peach Old Fashioned
This "old-fashioned" classic is thoroughly modern when made with NOLET'S Silver, peaches, and honey.
1.5 oz. NOLET’S Silver Gin
0.25 oz. Simple Syrup or Honey Syrup (Honey Syrup is 1 part Honey : 1 part Water)
1 Peach Slice (fresh is best but frozen/canned work as well)
3 Dashes Peach Bitters
Fresh Peach Slice or Orange Peel for Garnish
Muddle peach slice with syrup in a mixing glass. Add NOLET’S Silver, peach bitters, and ice, then stir. Strain into an ice-filled highball glass. Garnish with a peach or a swath of orange peel.
Cucumber Smash
Simply smashing, the refreshing botanical Cucumber Smash with NOLET'S Silver. Fruit-forward and fizzy with a hint of floral balanced with herbaceous cucumber and mint, huzzah!
1.25 oz. NOLET’S Silver Gin
0.75 oz. Simple Syrup
1 oz. Lemon Juice
Soda Water (to top)
Cucumber Slices
Mint Leaves
Muddle cucumber and mint with simple syrup and lemon juice in a mixing tin. Add NOLET’S Silver, ice and shake well. Strain into an ice-filled highball glass. Top with soda, and garnish with a sprig of mint and a cucumber ribbon.
