Martini
There's a simple elegance to a NOLET'S Silver Martini. Crisp and clean, the botanicals of rose, peach, and raspberry add a tart, sweet flavor that when chilled to perfection is sublime.
3 oz NOLET’S Silver Gin
Lemon Peel
Stir NOLET’S Silver with ice in a cocktail mixing glass. Strain into a Martini glass. Garnish with a twist of lemon.
Vesper Martini
The Vesper, aka. James Bond Martini is a delicious coming together of two of the Nolet Distillery's spirits. We recommend a stir, but out of respect for Bond, it's understood that this may be "shaken not stirred" for effect.
1 oz. NOLET’S Silver Gin
1.5 oz. Ketel One® Vodka
0.25 oz. Lillet Blanc®
Stir NOLET’S Silver with ice in a cocktail glass. Strain into a Martini glass. Garnish with a twist of lemon.
Peppermint Southside
Celebrate the holidays with this fun, crowd-pleaser. The NOLET'S Silver Peppermint Southside is a refreshing, flavorful cocktail that is wonderful in winter and tbh, for summer without the candy canes!
1.25 oz. NOLET’S Silver
0.75 oz. Lime Juice
0.75 oz. Simple Syrup
Peppermint Leaves
Crushed Candy Canes
Shake all ingredients with ice in a cocktail shaker and strain into a crushed candy cane rimmed Martini or coupe glass. Garnish with a sprig of peppermint.
Aviation Cocktail
1 oz. NOLET’S Silver Gin
0.25 oz. Crème de Violette
0.25 oz. Maraschino Liqueur
0.25 oz. Fresh Lemon Juice
1 Brandied Cherry
Pour all ingredients into a mixing glass with ice. Shake vigorously and strain into a Martini glass. Garnish with a brandied cherry dropped into the bottom of the glass.
Peach & Orange Martini
2 oz. NOLET’S Silver Gin
0.5 oz. Ketel One Botanical Peach & Orange Blossom
2 Peach Slices
Peach Bitters
Add Muddle peach slices in a cocktail shaker with NOLET’S Silver, Ketel One Botanical Peach & Orange Blossom. Add ice, shake and strain into a martini glass. Add two dashes of peach bitters. Garnish with orange twist.
Rose Gimlet Raindrop Cake®
The creators of the popular Raindrop Cake® have created the first-ever liquor-infused version of the cake.
1/4 cup NOLET’S Silver Gin
1 3/4 cups Water
3/4 tsp. Agar
1/8 cup Granulated Sugar
75 ml Rose Extract
Small Edible Rose Petals
Small Dome Silicone Mold
Preparation: Boil water in a small pot. Sprinkle in agar and stir until completely dissolved. Add granulated sugar and stir until dissolved. Add Rose extract, NOLET’S Silver and stir. Remove pot from heat and let cool for 10 minutes. Pour mixture into mold. Place rose petals. Chill and set for at least two hours. Un-mold, serve and enjoy!
Stand Proud
Cocktail created by Mixologist, Cody Goldstein:
2 oz. NOLET’S Silver Gin
0.5 oz. Chamomile Syrup
0.5 oz Elderflower Liqueur
0.75 oz. Lime Juice
2 dashes Grapefruit Bitters
1 Egg White
Edible Glitter
Method: Add all ingredients in a shaker and dry shake for 10 seconds to aerate egg whites. Add ice and shake again until cold. Strain into a coupe glass and garnish with edible glitter.
Martinez
The complex bitter-sweet-botanical classic Martinez pre-dates the Martini but is more like a gin Manhattan. Most well-stocked home bars have all the ingredients on hand. This is a sophisticated, very palatable cocktail with an easy build.
1.25 oz. NOLET’S Silver Gin
1.5 oz. Sweet Vermouth
0.25 oz. Luxardo Maraschino
Angostura Bitters
Add all ingredients to a mixing tin with ice. Shake and strain into a chilled Martini glass. Garnish with an orange twist.
Nolita
0.5 oz. NOLET’S Silver Gin
0.375 oz. Yellow Chartreuse
0.375 oz. Fresh Lemon Juice
0.375 oz. Aperol®
0.25 oz. Orgeat
Combine ingredients in a mixing glass with ice. Shake vigorously and double strain into a chilled coupe glass. Garnish with a grapefruit peel.
Blanc Martini
This refined classic is surprisingly silky with luscious fruit and floral notes balancing the mild juniper, enhanced with bright subtle citrus.
2 oz. NOLET’S Silver Gin
1 oz. Dolin® Blanc Vermouth
2 Dashes of Grapefruit Bitters
Stir ingredients with ice in a cocktail glass. Strain and serve up, in a Martini glass or, in an ice-filled rocks glass. garnish with an expressed grapefruit peel, raspberry or seasonal garnish.
