1.5oz Nolet’s Gin
.75oz Dolin Blanc
2 dashes Peach Bitters
4 drops Rose water
Add the Nolet’s Gin, Dolin Blanc, Aperol and Peach Bitters to a chilled mixing glass. Add ice and stir until well chilled. Strain into a chilled cocktail glass. Drop a few drops of rose water on top and then garnish with a lemon twist.
Light notes of rose, citrus, fresh peaches and botanicals on the nose. The taste is light on the tongue, airy and refreshing with similar notes: peach, rose, citrus, rhubarb, botanicals, faint bitter quinine. The mouth feel upfront is so light that you feel like you are drinking rose and peach infused water. Light alcohol comes through at the end of the palate. The finish begins smooth and sweet, then dries out with a barely bitter finish.
I finally had a chance to try what has instantly become a new favorite premium gin: Nolet’s. After tasting it neat, I was inspired to play around a bit and came up with a couple cocktails. To those that don’t know, Nolet’s is a premium gin that has accents of rose and peaches in addition to other more traditional botanicals. It’s lighter, smoother and not quite as dry as a typical London Dry. While much different in flavor, think of it like you might think of Hendrick’s, a high end gin with something a little more than the “average” gin, yet smoother and lighter than Hendrick’s. I could also see Nolet’s being a “gateway gin,” luring in those vodka fans who haven’t quite developed a taste for gin.
Stay tuned for more cocktails featuring Nolet’s Gin.
For this one, I wanted to keep the rose and peach accents dominant, so the peach bitters and rose water seemed like a natural addition. I started with Manzanilla Sherry, which while quite good, slightly overpowered the unique flavors of the Nolet’s. I tried Dry Vermouth, which was excellent and perfectly balanced, but essentially a Martini (definitely delicious with Nolet’s, btw). Finally, I went for Dolin Blanc (white sweet vermouth), hitting a really great balance between a Martini and a Martinez. The bitters and rose water accentuate Nolet’s, while the Aperol sweetens up the drink, complimenting it with orange, rhubarb and lightly bitter accents.
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