Over the past two months, Nolet’s Gin has sent us a trio of packages as part of it’s Cupboard to Cocktail Program. This program encourages bartenders and home enthusiasts to utilize ingredients found in their cabinets, with less reliance on seasonal ingredients that are difficult to source. It was a fun couple months, as we got to experiment with some ingredients that we’ve never used in cocktails, like lavender leaves and banana jam.

First up was the Nolet’s Silver New Fashioned (pictured), which paired Nolet’s Silver Dry Gin with sour cherry marmalade and Angostura Bitters. It was tart and refreshing, and the marmalade married well with the floral gin.

Next came the Blueberry Gimlet, which uses blueberry lime preserves that pair well with the gin’s unique botanicals like rose, peach and raspberry.

Nolet’s Silver Blueberry Gimlet

1.25 oz Nolet’s Silver Dry Gin
1 oz blueberry lime preserves
.5 oz fresh lime juice

Shake all ingredients with ice, then strain into a cocktail glass. Garnish with fresh lavender leaves.

The third installment of Nolet’s Cupboard to Cocktail Program was the Silver Solstice. This complex little number paired Nolet’s Gin with Sweet Serenade banana jam, maple syrup, lemon juice and peppercorns. It’s meant to accompany warm summer evenings, but the comforting combo of banana jam with maple syrup seems a natural fit on colder nights as well.

Nolet’s Silver Solstice

1.25 oz Nolet’s Silver Dry Gin
.75 oz banana jam
.5 oz maple syrup
.5 oz fresh lemon juice
4 peppercorns

Muddle peppercorns in a mixing glass. Add remaining ingredients and shake with ice. Fine strain into a cocktail glass and garnish with a lemon twist.

Thanks to Nolet’s for stocking our cabinet with a litany of fun ingredients. Using marmalades and jams as sweeteners is a creative way to add intricate flavors to cocktails, and small touches like peppercorns and lavender pedals can greatly enhance the aromatics of a drink.


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