Pomegranate Mule Punch

When you're entertaining guests, make this punch in advance and enjoy the celebration. Pomegranates and Ginger Beer add a burst of spice and flavor to the botanicals in NOLET'S Silver. 

1 bottle of NOLET’S Silver Gin
20 oz. Ginger Beer
1 cup Lime Juice
½ cup Pomegranate Syrup (or to taste)*
1 Lime (sliced)
Rosemary Sprigs
Pomegranate Seeds

Fill a punch bowl with ice, combine all the ingredients and stir to mix. Garnish with lime slices, rosemary sprigs, and pomegranate seeds.

Pomegranate Syrup:
1 cup sugar

1 cup pomegranate juice

Combine sugar and pomegranate juice in a saucepan over high heat stirring continuously until the sugar is dissolved, let the mixture cool in refrigerator before using.

Champagne Punch

Recipe adapted from The Rose Club at The Plaza

32 oz. NOLET’S Silver Gin
32 oz. Fresh Lemon Juice
16 oz. Iced Tea (if store bought, lightly sweetened is fine)
32 oz. Simple Syrup
2 bottles Moet NV Champagne

Ice Ring:
8 slices Strawberries

1 Sliced Lemon in Rings

Combine all ingredients in a crystal punch bowl.  Garnish with fresh cut lemon rings and strawberries. Place ice ring mold (created with Bundt pan and fresh lemonade) on top of mixture and serve.

Holiday Hot Apple Cider

For warming up holiday visitors, this Hot Apple Cider can (and should) be made to self-serve. Because the NOLET'S Silver is added in at the end, the strength of the cocktail can be adjusted by preference. This recipe makes enough cider for approximately 10-12 servings.

1.5 oz. NOLET’S Silver Gin per serving
1/2 Gallon Apple Cider
3 cups Unsweetened Cranberry Juice
1 sliced Orange
1 sliced Lemon
1 sliced Apple
4 Cinnamon Sticks
4 Cardamom Pods
3 Star Anise Pods
1/2 tsp. Grated Nutmeg
2 inches sliced Ginger

Combine all ingredients (except Gin) in a slow cooker or large pot on the stove. Bring to a simmer and reduce heat to lowest setting/lowest flame. Can be kept warm for hours and will provide a wonderful holiday fragrance.

To serve, ladle punch into a mug or teacup with 1.5 oz. of NOLET’S Silver Gin, and garnish with fruit slices, cranberries, cinnamon, or star anise.

Frozen Apple Cider

This recipe is a crowd-pleasing twist on a classic. Ginger and spice provide seasonal warming to this refreshing slushie. Makes 6 servings.

4 cups Apple Cider
1 cup NOLET’S Silver Gin
1 cup Chilled Chai Tea
1/4 cup Fresh Lemon Juice
2 Tbsp. Cooled Ginger Syrup

3/4 c. peeled Ginger sliced thin
1 cup Sugar
1 cup Water

For Ginger Syrup: Combine in small saucepan, bring to boil then simmer about 15 minutes. Strain and cool in refrigerator. Leftover Syrup can be stored and used for 2 weeks.

Pour 3 cups of Apple Cider into ice cube trays and freeze until solid. When ready to serve, combine frozen cider cubes with all other ingredients in blender and blend to slush consistency. Pour into glasses, garnish with apple matchsticks and serve.


Apple Cider Punch

750 ml NOLET’S Silver Dry Gin
2.25 L Fresh Apple Cider
2 Whole Lemons, Juiced
Lemon Wheels
Green Apple Wheels
Add all ingredients to a punch bowl with a large ice block. Stir well to combine. Serve over ice in a rocks glass and garnish with a thin slice of green apple.

Autumn Punch

This festive make-ahead punch with Earl Grey, Carrot Juice, and Turmeric is a simple way to enjoy entertaining. This recipe makes approximately 10 servings.

4 cups NOLET’S Silver Gin
1 cup Fresh Carrot Juice
1 cup Fresh Orange Juice

1/2 cup Fresh Lemon Juice
1 cup Earl Grey Tea
3 oz. Turmeric Simple Syrup (1 tsp. Turmeric and 1 c. Sugar)
Orange & Citrus Wheels & Star Anise for Garnish

Prep the ice block, simple syrup, and tea in advance. Boil filtered water 2x, pour into a cake or tart pan (that’ll fit in your punch bowl), and freeze overnight, (using elements of garnish for flair).

Steep 4 bags of Earl Gray in 1 cup water overnight in the refrigerator.

Dissolve 1 cup sugar & a heaping teaspoon of turmeric in 1 cup water, cool then strain the bright liquid and refrigerate (can store for 2 weeks).

Before serving, mix all ingredients and pour over ice block in punch bowl float citrus wheels and star anise.

Bloodhound (Batched)

The refreshing Bloodhound cocktail is always a hit, especially in summer when strawberries are abundant and sweet.

8 oz. NOLET’S Silver Gin
4 oz. Sweet Red Vermouth
3 oz. Dry Vermouth
1 pint of Strawberries (reserving 4 for garnish)
Juice of 1 Lemon
1 Tablespoon Sugar

Muddle strawberries (12-18 pieces) with lemon juice and sugar. Add NOLET’S Silver Gin and the vermouth. Shake vigorously and strain into a Martini or Coupe glass. Garnish with a strawberry.


White Sangria

8 oz. NOLET’S Silver Gin
1 bottle Dry White Wine
4 oz. White Grape Juice
4 oz. Sugar
4 oz. Sliced Seedless Grapes
1 Sliced Apple (Green or Red)
16 oz. Ginger Ale or Club Soda

Dissolve sugar in a pitcher with white wine, NOLET’S Silver, and grape juice. Add grapes and apple slices and chill.

Add ice and top with ginger ale or club soda. Serve over ice in a wine glass. Garnish with grapes.