Freezer Door Martini

Be prepared! We love the holiday season and always enjoy visitors popping by. One of the easiest ways to always be ready for guests is to keep a batch of Freezer Martinis at the ready. Our recipe is very simple and accounts for proper dilution for a perfectly balanced NOLET'S Martini. Make it ahead, and you'll always be ready to entertain with style.

2 cups NOLET'S Silver Gin
1 cup Cocchi Americano Bianco
0.75 cup Filtered Water
Frozen Grape and Lemon Peel

Siphon all ingredients to a glass bottle with a lid and freeze for at least 5 hours. To serve, give the bottle a shake to break up any slush that may have formed. Pour into a chilled Martini or Coupe glass and garnish with a frozen grape and lemon peel.

Negroni Sbagliato Punch

This large format Negroni Sbagliato punch *with Prosecco* is simple to combine and impressive to serve. Make it ahead (adding the effervescence before serving) and have fun with the garnish! Bring on the spirit of the season!

1 bottle NOLET'S Silver Gin
1 bottle Campari® 
1 bottle Sweet Vermouth
1 bottle Sparkling Wine or Prosecco
1 bottle Sparkling Water (optional if using an ice block)
Garnish with any combination of Orange Slices, Star Anise, Pomegranate Arils, Rosemary Sprigs, Cranberries, Candied Ginger, Cinnamon Sticks, or Cloves

Combine all ingredients in a large punch bowl with ice. An ice block made in advance works well with this recipe and doesn't dilute it as fast as cubes. To make an ice block, we like to use a bundt pan and to make it pretty, we include orange slices, rosemary, cranberries, pomegranate arils, and star anise in any combination. If using ice cubes, we suggest not adding sparkling water and serving part of the recipe first and replenishing it with fresh ice to control the dilution. Serve in glasses with additional garnish.

Pomegranate Yule Mule

A pitcher of Yule Mules is great for both holidays and game days. Make a batch ahead of time to delight your guests. For a single serve, the proportions are below as well.

2 cups NOLETS'S Silver Gin
1 cup unsweetened Pomegranate Juice
1/2 cup Fresh Lime Juice
1/2 cup Pomegranate Arils
1 cup Ginger Beer
Garnish with mint, cranberries, lime wheels or rosemary

Single Cocktail:
1.5 oz NOLET'S Silver Gin
1 oz Unsweetened Pomegranate Juice
0.5 oz Fresh Lime Juice

Ginger Beer
Pomegranate Arils, Mint, Cranberries, Lime Wheels or Rosemary for Garnish

Combine all ingredients over ice (if serving immediately), or when making ahead combine all but the Ginger Beer and ice. Pour cocktail over ice to serve, top with Ginger Beer and garnish.

Summer Sangria

This go-to summer punch is adaptable to seasonal fresh ingredients. You'll want to keep the main ingredients on-hand and use whatever combination of fruits and botanicals you have.

4 oz. NOLET'S Silver
Juice of 3 limes
2 limes, sliced thin
1 bottle of semi-dry White Wine
1 - 2 oz. Simple Syrup or Honey to taste
Fresh Fruits -Apples, Cucumber, Cherries, Watermelon or Pineapple
Tonic or Sparkling water
Fresh Herbs - Mint/Rosemary/Lemon Verbena/Fennel

In a large pitcher, combine gin,  and wine. Add lime juice, fruit, and botanical herbs. Top with tonic water or sparkling water, and add simple syrup or honey to taste. Refrigerate for an hour or until chilled. Serve over ice, garnished with herbs/botanicals and fruit.

Apple Crisp Punch

This crisp, citrus cocktail is always a crowd-pleaser. The ingredients are basic and easy to substitute for personal preferences. Spicy... add cinnamon liqueur, flavored bitters, or make a thyme-honey syrup. Garnish is fun, we did matchsticks, but apple slices or cubes work too.

26 oz. NOLET’S Silver Gin
13 oz. Apple Juice or Cider
6.5 oz. Lime Juice
6.5 oz. Honey
2 Fresh Limes
Apples (Green & Red)
Cinnamon Sticks, Thyme and Citrus for Garnish

Mix all ingredients in an infusion jar (or punch bowl) and stir thoroughly to dissolve honey. Slice limes into wheels and add to mixture. Serve over ice, garnished with lime, apple slices or matchsticks, cinnamon sticks, and/or thyme.

Single Cocktail 

2.5 oz. NOLET'S Silver Gin
1.5 oz. Apple Juice
1/2 oz. Lime Juice
1/2 oz. Honey
Limes, Apples, Cinnamon Sticks, Thyme, and/or Citrus for Garnish. 

Grapefruit Basil Gin Spritz (Batched)

1 Bottle (750 ml.) NOLET'S Silver Gin
5 cups Grapefruit Juice
1 cup Fresh Lime Juice
1.5 cups Basil Syrup
4 cups Seltzer or Club Soda
Fresh Basil, Lime Wheels and or Grapefruit wheels

Combine all ingredients (but the Club Soda) with 1 cup cold water in a large dispenser or punch bowl with ice or an ice block (an ice block made ahead will keep the punch cold without diluting it). Before serving, add the Club Soda or top off each drink with a garnish of grapefruit, lime and or basil leaf.

Basil Simple Syrup
1 cup Sugar
2 cups Fresh Basil

Combine 1 cup of water with 1 cup sugar in a medium saucepan. Simmer until sugar dissolves. Remove from heat and add basil, letting the syrup steep for 40 minutes. Once cooled, strain and chill before use.


Grapefruit Lavender Sparkling Punch

This recipe is modified from Lucas Plant, Founder of Bull in China's recipe for Breakfast Punch

4 cups NOLET'S Silver Gin
4 cups Fresh Squeezed Grapefruit Juice
1/2 cup Honey
2 Tbsp. Lavender Bitters
2 bottles Sparkling Wine (preferably Brut)
Garnish with fresh Sage, Lavender and/or Grapefruit Wheels

Mix all the ingredients in a punch bowl with ice! Serve in cups with garnish. 

Botanical Tea

For a single cocktail:

1.5 oz NOLET’S Silver Gin
0.5 oz Ketel One Botanical Peach and Orange Blossom
0.5 oz Fresh Lemon Juice
2-3 oz Unsweetened Iced Tea
Fresh Peaches, Oranges, Lemons and or Fresh Mint for Garnish

Combine all ingredients in a Cocktail Shaker with ice. Shake until chilled and strain into a highball glass with ice and garnish with peach slices, citrus wheels and or sprigs of mint.

For a large batch (10-12 cocktails):

3 cups NOLET'S Silver Gin
1 cup Ketel One Botanical Peach and Orange Blossom
3/4 cup Fresh Lemon Juice
5 cups Unsweetened Iced Tea

Combine all ingredients in a punchbowl or infusion jar with ice. Float fresh peach, lemon and orange wheels and or mint in the vessel and set some aside for garnishing ice-filled highball glasses.

Berry Independent Punch

This make-ahead punch provides the host independence to celebrate with guests rather than mix up cocktails. Enjoy this one any time of the year with seasonal fresh fruits or with frozen fruit. This berry blast makes 10-12 cocktails. 

1 1/2 cups NOLET'S Silver Gin
1/2 cup Chambord Liqueur
1/2 cup Maraschino Cherry Liqueur
2 1/2 cups Lemonade
1/4-1/2 cup Simple Syrup
1 cup Blackberries or Blueberries
1 cup Strawberries
1 cup Raspberries

Puree fruit in blender and strain out solids or juice fresh berries in a juicer. Mix berry juice with NOLET'S Silver Gin, Chambord, and Maraschino Liqueur with lemonade in a large pitcher or punchbowl.  Taste for sweetness and adjust with simple syrup as needed. Add ice to the mixture, and serve over ice with fruit or floral garnish in a rocks glass.

White Valencia Sangria

Makes a batch of 8-10 cocktails

5 oz. NOLET’S Silver Gin
3 oz. Ketel One Botanical Peach & Orange Blossom Vodka
1 Bottle White Wine
4 oz. White Grape Juice
4 oz. Simple Syrup
Peaches, Oranges, and Apples to Garnish Pitcher or Punch Bowl
Grapes, Apple Slices, Raspberries, Blueberries to Garnish Cocktail
Ginger Ale to Top

Mix first 5 ingredients into a large pitcher or punchbowl and stir to combine adding peaches, apples, and oranges to soak. Prep fruit garnish for the wine glasses, adding Sangria topped with a splash of ginger ale.