Old Fashioned Gin Cocktail
This bittersweet classic combines ingredients that most well-stocked bars have on hand.
2 oz. NOLET'S Silver Gin
1 cube Sugar (or the equivalent 1 tsp. of sugar or 1 tsp. Simple Syrup)
1 tsp. Maraschino Liqueur
3 Dashes Bitters
Orange or Grapefruit Peel and Cherry for Garnish
Combine all ingredients in a mixing glass with cracked ice and stir until well chilled. Strain into a rocks glass and garnish with an orange or grapefruit peel, squeezing the oil from the peel and rubbing it around the rim, and an optional cherry. Adapted recipe from David Wondrich @Esquire
Watermelon Mint Slushy
When it's hot outside, there are few things as cooling as watermelon & mint. Add a splash of NOLET'S Silver and it's a party. This recipe requires a little prep, so that when you're ready to make a batch, all you need to do is blend and serve. Makes approximately 8 cocktails.
1 cup NOLET'S Silver
1 Fresh Watermelon Cubed (reserving some for garnish)
Limes - 2 for Syrup and more for garnish
Mint for garnish
Optional Black Sesame Seeds for Garnish
Cut a large watermelon into ice cube-sized chunks (approx. 1 1/2 inches). Place cubes on a parchment or waxed paper-lined tray spaced apart and freeze for 2 hours or just until frozen. If you're not using them for a while, put cubes in an airtight container & store them in the freezer.
Mint Lime Syrup
1 cup Sugar
1/4 cup Fresh Lime Juice (juice of about 2 limes)
1 bunch of Fresh Mint
3/4 cup Water
Combine ingredients in a medium saucepan and heat on medium until sugar dissolves. Let sit while cooling. Once cooled, strain into a container with a lid and refrigerate.
For the cocktails, add watermelon chunks to the blender with 1/2 cup of syrup (the amount should be approximately 6 cups). Blend until the consistency is that of a slushy. Add NOLET'S Silver Gin, pour and garnish with watermelon, mint and a sprinkle of black sesame seeds.
Pineapple Bullet
1 oz. NOLET'S Silver Gin
1 oz. Bourbon
1 oz. Pineapple Juice
1/2 oz. Fresh Lime Juice
1/4 - 1/2 oz. Simple Syrup (optional, depending on sweetness of pineapple)
3-4 Fresh Mint Leaves
Combine all ingredients in a cocktail shaker with ice. Shake vigorously until chilled and mint oils have been released. Pour into a double old fashioned glass over ice. Garnish with a sprig of mint, a charred pineapple chunk and a few pineapple leaves from the crown.
Strawberry Rhubarb Shrub Fizz
2 oz. NOLET'S Silver Gin
1 1/2 oz. Strawberry Rhubarb Shrub*
1/2 oz. Fresh Lime Juice
1 oz. Club Soda
Rhubarb Ribbons to Garnish
Combine NOLET'S Silver, shrub and lime juice in a shaker of ice and shake until chilled. Strain into a rocks glass with ice. Garnish with a rhubarb ribbon and lime.
For Strawberry Rhubarb Shrub:
2 1/2 cups Strawberries (chopped)
1 cup Rhubarb (chopped)
1 cup Sugar
3/4 cup Apple Cider Vinegar
1 Tbsp. Balsamic Vinegar
Combine all ingredients in a saucepan and warm over medium heat until the fruit breaks down (about 30 minutes). Cool to room temperature, then strain into a glass storage jar and refrigerate to chill. Shrub lasts up to two weeks in the refrigerator.
Peach and Mint Julep
This julep isn't just for the Derby, it's a refreshing delicious serve for any day. The key to crushing a julep is the ice... and we include our tip on that below.
2 1/2 oz. NOLET'S Silver Gin
1 oz. Simple Syrup
6 Mint Leaves + More for Garnish
1 Peach Slice
Squeeze of Lime plus Lime Wheel for Garnish
Crushed Ice
3 dashes of Peach Bitters
Powdered Sugar to dust Mint Garnish
Place mint leaves, peach slice, a squeeze of lime and simple syrup in the bottom of a Julep cup; muddle lightly to release mint oil and break down peach. Fill cup completely with crushed ice (Pro-Tip: for crushed ice, use a kitchen towel and a mallet to break up ice or a high-powered blender with a little water). Pour NOLET'S Silver over ice and add more crushed ice on top. Finish with sugar-dusted mint leaves, a lime wheel, and a straw.
Up Beet
At NOLET'S we like to keep it positive. The Up Beet is an earthy cocktail that incorporates a vegetal, complex profile that complements fruit-forward botanicals.
1 oz. NOLET'S Silver Gin
0.5 oz. Cynar Liqueur
2 oz. Fresh Beet Juice
A Squeeze of Fresh Lemon Juice
3 dashes Ginger Bitters (or Fresh Pressed Ginger)
Mix the first 4 ingredients in a cocktail shaker with ice until chilled. Pour over ice into a rocks glass. Add several dashes of ginger bitters or pressed ginger. Garnish with microgreens.
Light My Fire
Created by Rael Petit and available at the Williamsburg Hotel (NYC)
1.5 oz NOLET’S Silver Gin
.75 oz Homemade Cucumber and Rosemary Cordial
.75 oz Lime juice
Method: Shaken & served in a highball topped with champagne. Garnished with dehydrated lime and rosemary and .25 oz of burned chartreuse
CUCUMBER AND ROSEMARY CORDIAL
1/2 c. Fresh Cucumber
1/2 c. Fresh Rosemary
Ketel One Vodka
Simple Syrup
Place cucumber and rosemary in an infusion jar (or any lidded glass container) and cover with Ketel One Vodka. Let sit for several days. Strain and add approx. 1/4 c. simple syrup to the mixture (to taste) and store in a sealed container in the refrigerator.
Fig & Vanilla Fizz
This seasonal treat incorporates the woody caramel flavor of vanilla beans with NOLET'S sweet, fruity botanicals and seasonal fig in a dazzling blush cocktail. The secret to this autumnal is in the delightful syrup that can be made ahead of time.
1.5 oz. NOLET’S Silver Gin
0.75 oz. Fig and Vanilla Bean Infused Syrup*
Splash of Soda Water
Bitters
Fresh Figs for Garnish
Combine NOLET’S Silver Gin and syrup in a cocktail shaker with ice. Pour over ice, top with soda water and a dash of bitters then garnish with a fig.
FIG & VANILLA BEAN SYRUP
8 Fresh Figs, halved
Seeds Scraped from 1 Vanilla Bean (or 1 Tbsp. Vanilla Bean Paste)
1 cup Sugar
1 cup Water
Add all ingredients to a saucepan, and bring them to a boil over medium heat. Reduce heat, stirring frequently until about 10 minutes until figs break down. Let it cool down and steep, then strain. Can be stored in an airtight container in the refrigerator for a week.
Orange Smash
1 oz. NOLET’S Silver Gin
1 oz. Ketel One Oranje
0.5 oz. Fresh Lemon
Splash of Simple Syrup
In a mixing glass, muddle two orange wedges with simple syrup. Add ice, NOLET’S Silver Gin and Ketel One Oranje. Shake and strain over an ice-filled rocks glass. Garnish with an orange wheel or wedge.
G&T Popsicles
Adult popsicles!!! Beautiful alone or served as a garnish in a NOLET'S Silver Gin and Tonic, these make-ahead pops are a fun way to cool off.
6 oz. NOLET’S Silver Gin
1/2 cup Fresh Lime Juice
3 cups Tonic Water
Cucumber Slices, Lime Wheels and/or Raspberries for Garnish
Popsicle Mold or Small Glasses
Popsicle Sticks
Combine all liquid ingredients and pour into (approximately 6) popsicle molds or small glasses on a tray or cookie sheet that will fit in the freezer. Add garnishes, and insert popsicle sticks. If using small glasses, simply use a strip of tape across the top of the glass, cut a slit in the center (big enough for a stick) and gently stand the stick up in the tape. Freeze approximately 8 hours. Serve alone or as a garnish in a NOLET’S Silver Gin & Tonic.
