Blue Moon
2 oz. NOLET’S Silver Gin
1 oz. Fresh Squeezed Lemon Juice
1 oz. Crème de Violette
Combine in a cocktail shaker with ice, shake and strain into a cocktail glass. Garnish with lavender or more traditionally, a brandied cherry.
James’ Peachtree Fizz
2 oz. NOLET’S Silver Gin
1 oz. Peach Purée
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 Fresh Egg White
1 dash Fee’s Peach Bitters
1 oz. Fever Tree Club Soda
Add all ingredients except the club soda into a shaker and vigorously dry shake. Add 4 or 5 ice cubes and shake, shake and shake some more till you have a nice creamy froth. Double-strain ingredients into a highball and top with club soda. Garnish with peach wedge.
Ramos Gin Fizz
Adapted from the classic, this cocktail is allegedly unfavorable to mixologists because of a prescribed 12-minute shake time. Updated, the long shake isn’t necessary for a foamy top.
2 oz. NOLET’S Silver Gin
3 - 4 drops Orange Blossom Water
1 Egg White
1 oz. Heavy Cream
½ oz. Fresh Lemon Juice
½ oz. Fresh Lime Juice
½ oz Simple Syrup
1 cup Ice Cubes
1-2 oz Seltzer
In a large cocktail shaker, combine NOLET’S Silver gin, orange blossom water, egg white, heavy cream, lemon & lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake 30 seconds more. Strain mixture into a highball glass. Slowly pour soda water down the side of the shaker to loosen the remaining froth to top off. Garnish with an orange.
Roman Holiday
The slushie twist on a classic Gin Lemonade created by Mixologist Julie Reiner of Clover Club in Brooklyn.
2 oz. NOLET’S Silver Gin
3/4 oz. Campari
2 oz. Fresh-Squeezed Lemon Juice
2 oz. Simple Syrup
1 1/2 cups of Ice
2 whole Strawberries (tops cut off)
Orange twist and whole Strawberry for garnish
Blend first 6 ingredients until smooth. Pour into a tall glass; garnish with the orange twist and strawberry.
Garden Tom Collins
2 oz. NOLET’S Silver Gin
1 oz. Mint Simple Syrup (sub recipe below)
0.75 oz. Lemon Juice
Soda Water
Lemon Wedge, Fruit or Herb for Garnish
Shake NOLET’S Silver gin, syrup and lemon juice with ice until chilled. Strain into an ice-filled highball glass (we used crushed ice). Top with soda water. Garnish with lemon, mint & cherry.
MINT SIMPLE SYRUP
1 cup Fresh Mint Sprigs
1 cup Water
1/2 cup Sugar
3, 1” Strips of Lemon Rind
Combine water, sugar, mint & lemon in a saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and let syrup steep about 30 minutes. Strain through mesh to remove leaves; let cool. Makes enough for 4 cocktails. Can be stored in refrigerator for a week.
Player’s Punch
1.25 oz NOLET’S Silver Gin
0.5 oz Sweet & Sour
2 oz Cranberry Juice
Ginger Ale
Combine first 3 ingredients over ice in a highball glass.
Top with ginger ale. Garnish with 3 raspberries.
Winter Lemonade
Our wonderfully simple, luxurious Winter Lemonade takes advantage of the sweet winter crop of Meyer Lemons and, combined with NOLET'S botanicals in NOLET'S Silver, makes a most delicious result.
1.25 oz. NOLET'S Silver Gin
1 oz. Meyer Lemon Juice
4 oz. Filtered Water
1 Tablespoon Bakers (Caster) Sugar
Lemon Zest
Combine all ingredients, except water, in a mixing glass with ice. Shake and pour contents directly into a highball glass. Top with filtered water and Meyer lemon zest.
For a Batch (to make 8-10 servings)
1 1/4 cups NOLET'S Silver Gin
1 cup Meyer Lemon Juice
3 cups Filtered Water
4 Tbsp. Bakers (Caster) Sugar
Combine all ingredients in a pitcher or drink dispenser with lemon wheels and ice. Check sweetness and adjust accordingly. A large, dense ice block melts slower and dilutes the cocktail less.
