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Nolet's Silver Bramble Recipe

Nolet's Silver Bramble Recipe

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May 9, 2011


Michelle Won

Nolet's dry gin is unique in that it has very little piney flavor — instead you'll find notes of peach, rose, and cucumber on the nose. Enjoy the spirit in this signature cocktail which mixes it with lemon juice, simple syrup, and cassis liqueur.



Related Recipes


  • 1 ounce Nolet's Silver
  • ½ ounce fresh lemon juice
  • ¼ ounce simple syrup
  • Ice
  • ¼ ounce cassis liqueur


Pour gin, lemon juice, and simple syrup into an ice-filled rocks glass. Stir well. Top with cassis liqueur.


NOLET’s Silver Gin Seasonal Recipes

NOLET’s Silver Dry Gin recipes, photos and tasting notes were provided by brand representatives for your seasonal sipping pleasure.

NOLET’s Silver gin isn’t your father’s gin. It’s created with a new generation of gin drinkers in mind. Infusing gin with Turkish rose, peach and raspberry botanicals gives NOLET’s gin a floral and fruit-forward flavor. No more choking down the flavor of pine trees.

Sip NOLET’s Silver Dry Gin as a Martini, on the rocks, with a splash of lime and tonic, or in fruit forward recipes with fresh fruit juices.

Nolet’s Gin Silver Raspberry Buck Cocktail Recipe

Searching for a cocktail to make while watching Tiger Woods take on the field at The Masters this weekend at Augusta? Nolet’s Gin — coincidentally, the official gin of the PGA Tour — shared an exclusive and highly refreshing cocktail with us, created by Nolet Spirits U.S. Mixologist Jaren Singh. Mixing muddled raspberries with ginger beer makes this gin-based drink a winner, even if the golfer you’re pulling for is stuck in the rough.

Nolet’s Gin Silver Raspberry Buck Cocktail Recipe

  • Prep Time: 5 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1 cocktail


  • 1 1/4 ounces Nolet's Silver Dry Gin
  • 1/2 ounce lime juice
  • 1/4 ounce simple syrup
  • ginger beer
  • 3 raspberries


  1. Muddle raspberries and simple syrup in a cocktail shaker. Add Nolet's Silver, lime juice and ice and shake well.
  2. Pour over fresh ice into a highball glass and top with ginger beer. Garnish with two raspberries and two lime wheels.

Try out these refreshing cocktails this weekend on Food Republic:

NOLET'S Silver Mint Gimlet

Recipe from the Tasting Table Content Studio

Yield: 1 cocktail

Prep Time: 10 minutes, plus refrigeration time

Cook Time: 5 minutes

Total Time: 15 minutes, plus refrigeration time


For the Mint Simple Syrup:

1½ cups fresh mint leaves and stems

2 to 3 mint leaves, plus extra for garnish

1 ounce freshly squeezed lime juice


1. Make the mint simple syrup: Place the mint stems and leaves in a glass jar. Bring the water to a boil, then add the sugar, reduce the heat and stir until the sugar is completely dissolved. Remove from the heat and pour over the mint to steep. Refrigerate when cool for around 2 hours, then discard the mint. This will keep for several weeks.

2. Make the cocktail: Add the mint leaves to a shaker and bruise (don't muddle) them gently. Add the ice, gin, lime juice and simple syrup. Shake vigorously and strain into a coupe or other small cocktail glass. Garnish with a mint leaf and serve.

19 Gin Cocktails That Are Way More Interesting Than That Boring G&T

Sure, gin and tonics are the best (especially when it&rsquos hot AF outside), but there&rsquos so much more to do with gin, from colorful variations on the classic G&T to fruity cocktails that are fun but not too sweet. Plus, Negronis. All the Negronis! To help revamp your bar selections, we&rsquove compiled 19 of the best gin drinks to make. Enjoy, bbs.

Pour 1 oz. gin and 1 oz. Campari in glass over ice. Top with Spindrift Grapefruit to taste. Stir and garnish with a twist of grapefruit.

Stir 3 oz. St. George Botanivore Gin, 1 oz. St. George All Purpose Vodka, and ½ oz. Lillet Blanc with ice to chill, then strain into a chilled cocktail glass. Garnish with a thin lemon peel.

Recipe from St. George Spirits

Combine 1½ oz. raspberry-balsamic shrub, 1 oz. gin, and ½ oz. lemon juice in a cocktail mixer and shake over ice. Double strain and add ice. Top with Prosecco and garnish with a rosemary sprig or orange wheel. Serve in a wine glass.

Recipe from mixologist Tristan Xavier Brunel at Estuary in Brooklyn

In a stemless wine glass, combine 1 ½ oz. Empress 1908 gin and 3 oz. white cranberry juice. Add ice, and top with sparkling wine. Garnish with fresh berries and kiwi slices with their skins removed.

Add 1 oz. Hendrick&rsquos gin, 1 oz. Chareau aloe liqueur, and 2 oz. fresh watermelon juice in a Collins glass. Add ice and top with cucumber tonic.

Recipe by John True for The Ledge in Brooklyn

Muddle mint leaves, 1 T honey, and juice from one lemon in bottom of a shaker. Add ice, 2 oz. gin, and Spindrift Cucumber to taste. Shake well, strain, and pour over ice. Top with additional Spindrift Cucumber.

Mix 1 ½ oz. Malfy Rosa pink gin with 3 oz. Champagne or Prosecco in a flute. Garnish with a grapefruit twist.

In a shaker, muddle 1 ½ oz. Hendrick&rsquos Gin, ½ oz. fresh lemon, ½ oz. simple syrup, and 3 wheels of English cucumber. Add ice, shake well, and strain into a flute. Top with sparkling wine.

Recipe from Mattias Horseman, Hendrick&rsquos Gin Ambassador

Stir 2 oz. St. George Terroir Gin, 1 oz. dry vermouth, and 2 dashes orange bitters with ice in a mixing glass. Strain into a chilled glass, and float a sage leaf on top to garnish.

Recipe from St. George Spirits

Add 3 oz. Few Spirits Breakfast Gin, ½ oz. brewed Earl Grey tea (cooled), ½ oz.

Fill a rocks glass with ice, and add 2 oz. Empress 1908 gin and 3 oz. tonic water. Stir to combine, and garnish with a grapefruit slice.

In a mixing glass with ice, stir 2 ½ oz. Hendrick&rsquos Orbium Gin and ½ oz. Dolin Blanc vermouth. Strain into a martini glass, and garnish with a lemon twist.

Recipe from Erik Andersson, Hendrick&rsquos Gin Ambassador

Stir 1 oz St. George Dry Rye Gin, 1 oz. St. George Bruto Americano, and 1 oz. Antica Formula Carpano with ice, then strain into a chilled cocktail glass. Garnish with orange peel.

Recipe from St. George Spirit

Gently muddle 2 or 3 mint leaves in a shaker. Add ice, 2 oz. Nolet&rsquos Silver Gin, 1 oz. lime juice, and ¼ oz. mint simple syrup. Shake vigorously, and strain into a coupe. Garnish with a mint leaf.

To make the mint simple syrup:

Place 1 ½ cups fresh mint leaves and stems in a glass jar. Boil one cup water with 1 ½ cups granulated sugar, and stir until completely dissolved. Remove from heat, and pour the mixture into the glass jar. Refrigerate when cool, and discard mint.

Muddle 3 or 4 blackberries and 6 to 8 mint leaves in a shaker. Add 2 oz. Few Spirits American Gin, 1 oz. simple syrup, 1 oz. fresh lime juice, and shake with ice. Strain into a Collins glass over crushed or pebble ice. Add 3 dashes of rhubarb bitters, and garnish with mint.

Shake 1 ½ oz. unsweetened pineapple juice, ½ oz. fresh lemon juice, and 1 tsp. orgeat syrup with ice. Strain into a glass with crushed ice, then layer 1 ½ oz. Empress 1908 gin on top. Garnish with a pineapple wedge.

Put 1 tablespoon of brown sugar in a tall glass, then pour 1 ½ oz. gin over it. Add in the juice from half a lemon and ½ oz. grenadine, and stir to mix. Add ice, and top with 2 oz. Perrier. Grate fresh nutmeg over the top of the cocktail, and garnish with a lemon slice and pomegranate seeds.

Combine 2 oz. Few Spirits Barrel Gin, ¾ oz. Carpano Antica Formula Sweet Vermouth, ¼ oz. Luxardo Maraschino Liqueur, and 2 dashes Angostura bitters in a mixing glass, and stir over ice. Strain into a chilled cocktail coupe. Twist a lemon peel to express the oils over the surface of the cocktail, and garnish with the twist.

In a punch bowl, mix 24 oz. Hendrick&rsquos Gin, 8 oz. pomegranate juice, 8 oz. lemon juice, 8 oz. simple syrup, and 24 oz. black currant tea (cooled). Add a large block of ice, and grind fresh white pepper over the top. Garnish with cucumber wheels and orange slices. Serves 10 to 12.

Recipe from Erik Andersson, Hendrick&rsquos Gin Ambassador

Your Fave College Drinks, All Grown Up

Build the first three ingredients over ice in a highball glass. Stir and top with grenadine.

Pedro Cardamom Collins
1.5 oz. Brugal Extra Dry Rum
.5 oz Cardamom Syrup
.75 oz Fresh Lemon Juice

Shake and strain into Collins glass with ice. Fill with club soda, garnish with a lemon wheel.

Created by John McCarthy, Greenwich Project.

Bella Sorbetto
1 scoop of softened sorbet
1 oz Solerno Blood Orange Liqueur
4 oz Prosecco

Shake Solerno and sorbetto in a cocktail shaker without ice. Pour into a martini glass or Champagne coupe and top with chilled Prosecco. Garnish with an orange slice.

NOLET'S Silver Dry Gin Bramble
1 oz NOLET'S Silver
.5 oz Fresh Lemon Juice
.25 oz Simple Syrup
Cassis Liqueur

Pour NOLET'S Silver, lemon juice, and simple syrup into an ice-filled rocks glass and stir well. Top with a light drizzle of Cassis liqueur.

Royal Ruby Punch
6 oz Solerno Blood Orange Liqueur
3 oz Hendrick's Gin
3 oz Lillet Blanc
6 oz strong, freshly brewed hibiscus tea
1.5 oz fresh-squeezed lime juice
1.5 oz vanilla simple syrup
3 oz dry, sparkling white wine

Combine all ingredients except for the sparkling wine in a punch bowl and chill in the refrigerator. Ten minutes before serving, add a large block of ice and the sparkling wine. Garnish with thin wheels of lime and orange and edible flowers.

Wild Ginger
2 oz Wild Turkey Bourbon
1 1/2 oz mango juice
1 oz ginger ale
1/2 oz ginger syrup
Fresh grated ginger, to taste

Combine Wild Turkey Bourbon, mango juice, ginger ale and ginger syrup in a cocktail shaker with ice. Shake and strain into a martini glass. Grate fresh ginger over the top to taste.

Cranberry Cooler
1.5 oz Wild Turkey 81
1 oz Applejack (or other apple brandy)
1 oz cranberry juice
1/2 oz. fresh lime juice

Combine all ingredients in a shaker with ice and shake. Strain over fresh ice and garnish with an orange twist.

Peg Leg Punch
1 bottle of Brugal Extra Dry Rum
2 oz Highland Park 12 Year Old Scotch Whisky
2 oz Gran Classico Bitters
8 oz Cocchi Americano
2 oz agave syrup
6 oz fresh-squeezed orange juice
6 oz fresh-squeezed lemon juice
6 to 8 slices of orange rind
6 to 8 slices of lemon rind

Pour all ingredients into large punch bowl and add ice, chill for at least an hour, sweeten to taste, top off with champagne serve with an orange and lemon rind in chilled rocks glass with one large cube of ice.

Best Gin Cocktail Recipes

Gin has come a long way since its days as a Medieval medicinal spirit and this list proves there’s more ways to mix it up beyond the gin and tonic. The classic gimlet was developed in 1867 when lime juice became the first concentrated fruit drink and as its popularity grew British Naval officers mixed it with gin. The laundry list of gin cocktails includes the martini — though now vodka has become the more popular choice — and the famous pink lady cocktail.

1. Classic Gimlet Cocktail

Tanqueray uses fresh, whole fruit botanicals, and it’s all distilled in “Tiny Ten,” the small batch still that lends its name to the product.

– 2 oz. Tanqueray No. Ten Gin
– 1 oz. lime cordial

• Pour all the ingredients into a tumbler and stir.
• Fill up with crushed ice.
• Garnish with a flower, or, if you have a sense of humor and want to honor history — a corkscrew!

> Recipe courtesy of Tanqueray No. Ten Gin

2. Gin Martini

Master distiller Desmond Payne has infused Beefeater 24 Gin with a blend of Japanese Sencha and Chinese teas.

– 2 oz. Beefeater 24 Gin
– dash of extra dry vermouth
– green olives for garnish

• Shake or stir gin (or vodka) and vermouth with crushed ice.
• Strain and serve in a cocktail glass, straight up or over ice.
• Garnish with a lemon twist or olives.

Tip: If you want a Dirty Martini instead, add 1/2 ounce (15 ml) of green olive brine when stirring the other ingredients. Voíla!

3. Gin n’ Juice

Plymouth Gin can be enjoyed neat or mixed with tonic water, but due to its mild flavor we prefer to use it as an ingredient in our favorite cocktails.

-2 oz. Plymouth Gin
– 1 oz. sparkling water
– 2 oz. pink grapefruit juice

• Muddle one slice of grapefruit in an Old Fashioned glass.
• Add ice and remaining ingredients.
• Garnish with a grapefruit wheel.

4. Raspberry Ramble Cocktail

Each batch of Nolet Distillery’s gin is individually distilled using an unusually high concentration of botanicals chiefly juniper, verbena and saffron.

– 2 oz. Nolet’s Reserve Gin
– 4 fresh raspberries
– 1 oz. fresh lemon juice
– 3/4 oz. simple syrup

• In a mixing glass muddle the raspberries.
• Add the rest of the ingredients and shake thoroughly without ice.
• Pour the contents into the center of a Collins glass filled with crushed ice, so the raspberries form a mound at the top of the glass.

5. Silver Bulleit Cocktail

If you do want to mix a cocktail with Nolet’s Silver, try this recipe.

– 1 oz. NOLET’S Silver Gin
– 1 oz. Bulleit Bourbon
– 1 oz. fresh grapefruit juice
– 3/4 oz. simple syrup

• Muddle one slice of grapefruit in an Old Fashioned glass.
• Add ice and remaining ingredients.
• Garnish with a grapefruit wheel.

Royal Wedding Cocktails: 20 Drinks To Raise A Glass To Meghan Markle & Prince Harry

Fill highball glass with ice. Add Pimm’s, pomegranate juice, and ginger beer. Stir and garnish with a mint sprig and pomegranate seeds.

Bananas for Harry
1.5 oz. Boodles Gin
.75 oz Perfect Puree Strawberry
.75 oz Banane du Bresil Liqueur
.50 oz. Simple syrup

Garnish with skewered banana slice with a touch of grated nutmeg on top.

50 ml BACARDÍ Reserva Ocho
5 ml Yellow Chartreuse
30 ml greek yoghurt
20 ml vanilla syrup*
10 ml lemon juice
Grated nutmeg for garnis

Shake, serve over large ice cube.

Kim Crawford Rosé Sorbet
1/4 cup and 2 tbsp sugar
1/4 cup and 2 tbsp water
1 bottle Kim Crawford Rosé

In a small saucepan bring the sugar and water to a boil. Simmer 5 minutes until dissolved. Cool and mix in the Kim Crawford Rosé. Freeze in a loaf pan, breaking up occasionally till frozen solid. Process in batched in a food processor till smooth then freeze again until firm. Serve immediately or keep frozen in a well sealed container up to 1 week.

Tie The Knot
1.5 OZ. Crown Royal Deluxe
.5 OZ. Honey
.75 OZ. Grapefruit Juice

Place Crown Royal Deluxe, honey and grapefruit juice in a shaker tin. Add ice and shake. Strain into an ice-filled rocks glass.

Le Cidre Royale
.5 oz Gin
.5 oz Elderflower Liqueur
1 oz Rosé Champagne
3 oz Stella Artois Cidre

Pour into champagne flute &ndash twist a lemon over the glass, gently dance it around the rim and discard.

Royal Bliss
1.5 ounces Tanqueray No. TEN
.75 ounce lemon juice
.75 ounce grapefruit juice
.5 ounce simple syrup
1 basil leaf 2 dashes orange bitters

Add all ingredients to a cocktail shaker filled with ice. Shake and strain into large coupe. Garnish with basil leaf.

When Meghan Met Harry
3 slices apple
3 slices peach
1oz lemon juice
1oz white rum
4oz Sparkling Ice Peach Nectarine

In a cocktail shaker, muddle apple and peach. Add lemon juice and rum, then shake. Strain mixture over an ice filled glass. Top with Sparkling Ice Peach Nectarine. Garnish with a peach slice then serve.

Bramble Fizz by Minibar Delivery
2 oz gin
1 oz fresh lemon juice
½ oz simple syrup
½ oz creme de mure
2 oz club soda

Add gin, lemon juice simple syrup, and creme de mure in a shaker with ice and shake. Fine-strain into an lowball glass with ice and top with club soda. Garnish with a lemon half-wheel and a fresh blackberry.

His Royal Highness
1.25 ounce Tanqueray® London Dry
.75 ounce fresh lemon juice
.75 ounce honey syrup
Champagne to top

Combine Tanqueray® London Dry, lemon juice and honey syrup in a cocktail shaker. Shake. Pour into a coupe or flute glass and top with Champagne or sparkling wine. Garnish with a lemon twist and brandied cherry. To make honey syrup: Combine 3 parts honey and one part hot water. Stir until fully incorporated. Chill before serving.

Casa Noble&rsquos Chamomile Delight
2 oz Casa Noble Crystal Tequila
0.75 oz orange-chamomile simple syrup (see recipe below)
0.5 oz lemon juice
0.25 oz spiced rum
2 dashes bitters
Orange zest
Tarragon sprig
1 cup water
1 cup sugar
3 chamomile tea bags
1 orange tea bag

The Markle Sparkle Shots
1oz Vodka
½ oz lime juice
1 oz Sparkling Ice Strawberry Watermelon
Sprinkle Rim, for garnish

In an ice filled cocktail shaker, combine all ingredients and shake. Pour into a shot glass with a sprinkle rim and serve.

The Royal Blush
Servings: 6
1 750-ml bottle chilled Santa Margherita Sparkling Rosé
3/4 cup limoncello
1 cup fresh raspberries, 1 cup quartered fresh strawberries, 1 medium lemon, thinly sliced, seeds removed

In a large pitcher, combine the limoncello, raspberries and strawberries. Top with the chilled rosé champagne and stir in half of the lemon wheels. Pour into old-fashioned glass with ice. Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.

NOLET&rsquoS Silver English Rose
1.5 oz. NOLET&rsquoS Silver Gin
2 Strawberries
0.5 oz. Rhubarb Syrup (1 c. Rhubarb, 1 c. Sugar, 1 c. Water simmered and cooled)
0.5 oz. Fresh Lemon Juice
1 oz. Dolin Blanc Vermouth
1 Egg White
3 Drops Bitters

In a mixing tin, muddle the strawberries with syrup and lemon juice. Add remaining ingredients and shake well without ice. Fill with ice and shake again for 25 seconds. Double strain into a chilled Coupe glass.

RUFFINO&rsquos Fiore Fizz
1 oz Elderflower Liquor
¼ oz fresh lemon juice
4 oz sparkling RUFFINO Prosecco
Rosemary Sprig
Lemon Slice

Kim Crawford’s Hibiscus Tea-Ser
2 Tbsp loose dried hibiscus flowers
1 cup hot water
1/4 cup Kim Crawford Sauvignon Blanc
1 Tbsp sugar
Single serving

The Queen Martini by Salvatore Tafuri, New York mixologist
1.5 oz Amaro Montenegro
1.5 oz London Dry Gin
0.25 Dry Curaçao
3 Dashes Aromatic Bitter

Combine ingredients into a mixing glass with ice and stir until chilled. Strain and pour into a Marti glass and garnish with an orange peel.

Queen Mother
1 oz Portobello Road Gin
1 oz Dubbonnet
3/4 oz Aperol
1/5 oz Myers Jamaican Rum

Stir, strain, garnish with grapefruit peel

Chambord Royale Wedding
¼ oz Chambord Liqueur

Pour Chambord into a flute glass. Top up with whatever champagne your tongue desires. Then plop. Finish with the important raspberry.

Bobby Gin, Barcelona

This ingenious Barcelona bar is an absolute haven for gin fans, boasting an epic menu of G&Ts in four different categories: Classics (made with your choice of several dozen gins), Limited Edition (an exclusive selection of rare gins), Auteur (13 copyrighted G&Ts honoring the distillers) and Ginfonk (featuring aged, infused, smoked, steeped or flavored gins). This herbaceous riff was created by world-class head bartender Alberto Pizarro, who has garnered countless cocktail awards&mdashincluding Best G&T in Spain in 2009.

The Herbalist&rsquos G&T

  • 1.75 oz. (5 cl) Modernessia Gin*
  • 0.5 oz. (1.5 cl) Green Chartreuse
  • 2 drops celery bitters
  • 6.5 oz. (20 cl) Schweppes Indian Tonic Water
  • Garnish: dehydrated lime wheel

Build the cocktail by adding all ingredients into a Spritz glass (or large wine glass) over ice stir gently. Garnish with a dehydrated lime wheel.

*Modernessia Gin is a Mediterranean-style gin similar to Gin Mare

25 Easy Champagne Cocktails That Aren't Mimosas

Champagne: the drink of celebratory cheers and wedding toasts. But why should we save it for special occasions? Sure, we mix an ounce of champagne with a drop of OJ for our (at-home) brunch mimosas, but we don't think of champagne as the go-to mixer when we wanna get our drank on after the sun goes down. Why though? You can get a decent bottle of champagne at a comparable price to our lord and savior, vodka, it's certainly versatile, and it adds that nice bubbly kick that you can't get with other alcohol.

If that's not a convincing enough elevator pitch, then the recipes below will 100 percent bring you on board. When I said champagne is a versatile addition to any drink, I meant it. There's an option for the berry lovers, the honey fanatics, and even the peppermint diehards. It adds the bit of carbonation that you didn't know you needed in your drinks, and once you sip your first champagne cocktail, you may never go back to your old ways.

Below are the best champagne cocktail recipes to kick off your new love for a bubbly drink. Since weddings and special occasions are few and far between, let's normalize drinking champagne on the reg since, well, every day is worth celebrating.

Watch the video: Μοσχάρι με κρέμα κατσαμάκι, σάλτσα από πετιμέζι, κρεμμυδάκια στιφάδο και πίκλα μανιταριού! (October 2021).