Grapefruit Spritz
Everyone loves a brunch spritz, and this Grapefruit Spritz batched recipe is easy to assemble and delicious to drink.
Makes 6 - 8 Cocktails
1.5 cups NOLET'S Silver Gin
1 cup Elderflower Liqueur
1.5 cups Fresh Grapefruit Juice
1/4 cup Simple Syrup (or to taste, depending on sweetness of Grapefruit)
Club Soda or Seltzer to Top
Fresh Rosemary & Bruléed Grapefruit for Garnish
Pour all ingredients into a large pitcher or punch bowl and stir. Serve over ice with a splash of club soda or seltzer water and garnish with bruléed grapefruit and rosemary.
Touchdown Punch
Makes a batch of 6-8 cocktails:
1 cup NOLET'S Silver Gin
1 cup Bourbon
1 cup Fresh Lime Juice
1.5 oz. Angostura Aromatic Bitters
1/2 cup Ginger Syrup *
3 cups Soda Water*
(can substitute 3 1/2 cups of Ginger Beer)
Lime Wheels and Sliced Jalapeño
Combine all ingredients (except soda water) in a pitcher with ice. Stir and serve over ice in a rocks glass. Add a generous splash of soda water and garnish with lime and a jalapeño slice.
* Ginger Syrup
3/4 cup Fresh Ginger, Peeled and sliced
1 cup Sugar
1 cup Water
Combine all ingredients in a small saucepan. Heat on medium stirring occasionally until sugar is dissolved. Simmer for 30 minutes to allow ginger to bloom. Store unused portion in a sealed container and refrigerate.
Egg Nog (Batched)
The winter season calls for Egg Nog and our version combines the unique fruit and floral botanicals that are warmed with cinnamon and nutmeg in a creamy, delightful cocktail, brilliantly served warm or on the rocks.
Makes 6 cocktails,
1 cup NOLET’S Silver Gin
2 cups Whole Milk
1 cup Heavy Cream
3 Eggs Separated
1/2 cup Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
Cinnamon Quills, Star Anise, Nutmeg for Garnish
In a mixing bowl, whisk egg yolks and sugar. Slowly warm milk, cinnamon in a saucepan over low heat for about 5 minutes. Slowly fold egg yolk mixture to the saucepan, stirring continually without allowing it to boil. Once combined, remove from heat and add the gin, cream and nutmeg whisking until incorporated completely. May be stored in the refrigerator for 4-5 days. Serve hot or cold over ice. Garnish with a cinnamon quill, star anise and a sprinkle of nutmeg.
Pink Peppercorn Rosé Spritz
12 oz. NOLET’S Silver Gin
24 oz. Rosé
12 oz. White Grape Juice
4 oz. Cranberry or Cherry Liqueur
3 oz. Pink Peppercorn Syrup*
Club Soda to Top Off
Sugared Fresh Cranberries for Garnish
Cranberry & Rosemary Ice Cubes
PINK PEPPERCORN SYRUP
1/2 c. Sugar
1/2 c. Water
2 Tbsp. Pink Peppercorns
Simmer all ingredients, stirring occasionally until sugar dissolves and peppercorns begin to break down. Cool and strain into a storage container.
For the cocktail, combine all ingredients except the club soda. Stir in a pitcher, then pour over ice in balloon or rocks glasses and top with club soda. Garnish with sugared cranberries.
Ginger Sparkler Punch
For 8-10 cocktails.
2 cups of NOLET’S Silver Gin
1/4 cup Ginger Liqueur
3 1/2 cups Brewed Chamomile Tea
Lemon Wheels
Sparkling Wine or Champagne
Candied Ginger & Lemon Twists for Garnish
Add all ingredients, except sparkling wine/Champagne to a punch bowl with ice. Stir well to combine. Serve in Champagne flutes, topped with sparkling wine or Champagne. Garnish with candied ginger and a twist of lemon.
Barrel Aged Negroni
1 part NOLET’S Silver Gin
1 part Sweet Vermouth
1 Part Aperol®
Pour all ingredients into mixing glass with ice stir and pour into a Coup glass. Can also mix in a rocks glass with ice. Garnish with an orange twist.
BATCHED BARREL AGED COCKTAIL
Batch all ingredients together and pour into drained, clean barrel. Allow to rest for approximately 2-3 weeks, tasting every few days. When the desired aging achieves the perfect "sweet spot, " transfer contents of the barrel immediately to a glass storage container to stop the cocktail from further aging. Filter cocktail from barrel to storage to prevent wood chips from getting through. Rinse barrel with hot water and rotate it until empty and water runs clear.
Watermelon Sparkler Punch
For a stunning summertime treat, this Watermelon Sparkler Punch compliments all kinds of entertaining. It's fun to serve, better to drink punch that is refreshing, and cheerful. Makes 12-15 cocktails.
750 ml. (1 bottle) NOLET’S Silver Gin
750 ml. (1 bottle) Sparkling Sake
24 oz. Watermelon Juice & Fresh Watermelon Cubes
10 oz. Fresh Lemon Juice
5 oz. Agave Nectar
Stir all contents well in a punchbowl (or use hollowed-out watermelon). Add watermelon cubes and ice five minutes before serving. For less dilution, make an ice block ahead. Garnish with edible flowers, citrus wheels, and watermelon slices.
Pimm’s Cup
1 oz. NOLET’S Silver Gin
0.5 oz. Pimm’s No. 1 ®
1 oz. Lemonade
1 oz. Ginger Ale
Build cocktail in a highball glass over ice. Top with ginger ale and garnish with choice of citrus, cucumber, mint, strawberry or basil.
Silver Pimm’s Punch (6-8 cocktails)
2 cups NOLET’S Silver Gin
1 cup Pimm’s No. 1 ®
2 cups Lemonade
2 cups Ginger Ale
Combine all ingredients in a punch bowl with ice (make an ice ring in advance with herbs & citrus). Garnish with citrus, cucumber, mint, strawberry or basil.
Carrot and Pineapple Punch
2 cups NOLET’S Silver Gin
2 cups Carrot Juice
2 cups Pineapple Juice
1/2 cup Lemon Juice
1 tsp. Fresh Grated Ginger
2 cups Ginger Beer
Mix all ingredients together in a punch bowl and stir gently. Add ice and garnish with edible flowers and citrus wheels.
Make ahead: freeze an ice mold adding citrus fruit or edible flowers.
Makes 8-10 cocktails.
Peach Lemonade (Batched)
1 cup NOLET’S Silver Gin
3 cups Fresh Squeezed Lemonade
1/2 cup Elderflower Liqueur
3 Peaches + Extra for Garnish
Puree or muddle 3 sliced peaches and combine with remaining ingredients. Mix and serve over ice with peach and lemon garnish.
