Posts Tagged ‘Nolet’s’

Gin with style: Nolet’s

I used to hate gin. The juniper berries turned me off. But I’ve had a change of heart, what with the abundance of quality mixology in the L.A. area, as well as the emergence of good spirits, including Ketel One vodka maker¬†Nolet’s, which comes with a variety of interesting infusions.

At a Nolet’s cocktail-and-dinner pairing at FIG in the Fairmont Miramar Hotel in Santa Monica, I sampled Nolet’s Silver Dry Gin, which has Turkish rose, peach and raspberry notes and was used in cocktails designed by FIG’s mixologist, Tavis Alexander. My favorite was the beet-based drink, which is now available at FIG. Here are the recipes of Alexander’s cocktails from the dinner:

Beet Me Loud
1 oz. Nolet’s Silver Dry Gin
0.5 oz. beet juice
0.75 oz. apple syrup
0.5 oz. lime juice
Absinthe spray glass
Shake all ingredients, strain over ice and serve in a rocks glass.

Mandarin Fizz
2 oz. Nolet’s Silver Dry Gin
0.75 oz. lemon juice
0.75 oz. simple syrup
1 egg white
Angostura bitters
6 tangerine segments
Zest tangerine
Shake all ingredients, double strain into a mini pilsner glass and garnish with dashes of bitters.

Palisades Coffee
1 oz. Nolet’s Silver Dry Gin
0.5 oz. root liquor
0.5 oz. Benedictine
1 oz. espresso
0.5 oz. cream
0.25 oz. simple syrup
Shake all ingredients, strain and serve up in a coupe glass.

Can’t make it to Santa Monica? I’ve seen Nolet’s at Bouchon Bistro’s bar in Beverly Hills, and mixologist Jaymee Mandeville of downtown’s Drago Centro has also put a Nolet’s drink on her seasonal menu:

Silver Solstice
1.25 oz Nolet’s Silver Dry Gin
0.5 oz maple syrup
0.5 oz fresh lemon juice
0.75 oz banana jam
4 peppercorns
Muddle or grind peppercorns, add all other ingredients over ice, shake and fine strain. Serve up in a martini glass and garnish with lemon twist.

Beet Me Loud

Beet Me Loud

While the Silver is most common, Nolet’s Reserve, with saffron and verbena notes, retails for about $600 a bottle and is the brainchild of distillery owner Carolus Nolet Sr., who personally tastes every batch before it’s bottled. I got to taste some of this pricey liquid, and it is definitely spicy, just as it was described to those of us at the dinner. I think I actually prefer the Silver, which is a good thing since it seems to be popping up more often around Los Angeles.

Note: The meal and cocktails at FIG were hosted.

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