August 1, 2011

Nolet's Silver Dry Gin Review

feijoa-spirtz.jpgWe've waxed poetic before about Nolet's Dry gin, the new botanical spirit from the family that brings you Ketel One vodka, so we can probably just cut to the chase - it's good, and you should buy it if you have even the slightest taste for gin. It has a mild and floral scent, reminiscent of roses and lavender, berries and pitted fruits, with a hint of juniper. When we tasted it we were struck by the smooth flavor, the long finish, and the delicate warmth.

Here's what Nolet's have to say on their website:

This floral and fruit-forward gin is bottled at 47.6 % Alc./Vol. (95.2 Proof) and expresses the essence of three coveted ingredients: Turkish rose, white peach and raspberry.

Nolet Silver is a nice alternative for folks who like a certain Scottish gin, and want to expand their horizons. It's not cheap, weighing in somewhere in the neighborhood of $50, but it's worth the money if you're looking to put that little something special in a cocktail.

We were sent some excellent recipes to use Nolet's in along with the sample bottle provided to us by their representatives, and we wanted to share those with you as well...they call for some exotic ingredients but offer substitutions if you can't get your hands on them. Find the recipes after the jump.

Nolet's Silver Lychee Gimlet

0.5 oz. Nolet's Silver
0.5 oz Fresh Lime Juice
Lychee Simple Syrup*

* Combine 1 part sugar and 1 part water with unshelled lychee fruits and boil, straining out seeds. We also imagine lychee liqueur could be substituted in a pinch.

Instructions: Combine above ingredients and simple syrup to taste. Stir with ice and strain into a chilled coupe.

Nolet's Silver Feijoa Spritz
1.5 oz Nolet's Silver
1 Feijoa (aka Pineapple Guava)**
0.5 oz Elderflower Liqueur
Soda Water

Instructions: Remove the skin from the fruit and muddle the core with elderflower liqueur before adding the gin and giving the cocktail a dry shake (with no ice). Pour the contents over ice in a rocks glass and top with soda water. Use feijoa skin for garnish.

** Substitute equal parts lemon juice and agave nectar.

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Posted by Jake Jamieson at August 1, 2011 8:14 PM
Recent Comments

Help--I really wanted to love this, particularly after the review. Have a bottle chilled now. Could not get past the overtly floral aspect, whether in a very dry martini or in a tonic. Advice for some other cocktail that would showcase this as you think it should be? Tanq 10, Beefeater, Tanqueray, Bluecoat and Hendricks in that order for me when I have choices. In summer, insert after Tanq 10, my own fresh rosemary and lemon thyme-infused Gordons. Cannot manage Bombay Sapphire. Jury is out on Junipero, although amused that I first discovered in in the bar at Claridges in London!


Posted by: Threeboxers! at September 29, 2012 1:13 PM
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