Whether you’re watching the French Games in Paris or at home, show your Olympic spirit by cheering for Team USA with four delicious red, white, and blue cocktails worthy of their own gold, silver and bronze medals.
Created by Nolet gin’s talented Nolet’s mixologists, each of these four recipes features Nolet’s Silver Gin — a refreshingly fruit-forward spirit with an unusual mix of botanicals. So flex your bi-ceps while shaking up a French Negroni or Versaille Garden cocktail, or while stirring up a Golden For The Gold G&T or a Team USA Power Punch to for an Olympics watching party. With only 117 calories per 1.5 ounce serving, Nolet’s Silver will keep wannabe athletes at fighting weight.
TEAM USA POWER PUNCH
1.5 cups Nolet’s Silver Gin
0.5 cup Chambord Liqueur
0.5 cup Maraschino Cherry Liqueur
2.5 cups Lemonade
0.25-0.5 cup Simple Syrup (to taste)
1 cup Blackberries or Blueberries
1 cup Strawberries
1 cup Raspberries
METHOD: Puree fruit in blender and stain out solids, or juice fresh berries in a juicer. Mix berry juice with Nolet’s Silver Gin, Chambord and Maraschino Liqueur with lemonade in a large pitcher or punchbowl. Taste for sweetness and adjust with simple syrup as needed. Add ice to the mixture and serve over ice in a rocks glass. Garnish with fruit. Makes 10-12 cocktails.
GOING FOR GOLD G&T
1.5 oz Nolet’s Silver Gin
1 Bomb Pop (or other popsicle)
Frozen Raspberries and Blueberries
4 oz Tonic Water
METHOD: Fill a balloon glass with ice and frozen fruit. Add Nolet’s Silver, tonic water, and a popsicle.
VERSAILLES GARDEN
1.5 oz Nolet’s Silver Gin
0.25 oz Crème de Violette
0.25 oz Lavender Syrup
0.75 oz Fresh Lemon Juice
Champagne or Sparkling Wine
Lavender sprig and/or Edible Flowers
METHOD: Shake all ingredients (except Champagne) with ice until well chilled. Strain into a Coupe glass, top with Champagne and garnish with a lavender sprig or edible flowers.
FRENCH NEGRONI
1.25 oz Nolet’s Silver Gin
0.75 oz Lemon Juice
0.5 oz Raspberry Simple Syrup
3 Raspberries
Champagne or Sparkling Wine
Raspberry Simple Syrup:
1 cup Sugar
1 cup Raspberries (fresh or frozen)
1 cup Water
Combine all three syrup ingredients in a saucepan and heat over medium heat until sugar is dissolved and raspberries break down. Cool and refrigerate before using. Can be stored in the refrigerator for up to a week.
METHOD: Pour Nolet’s Silver, lemon juice and raspberry syrup into a mixing glass with ice. Shake well. Strain into a Champagne flute. Carefully top with Champagne and garnish with a raspberry skewer.
Photos courtesy of Nolet’s Silver Gin
