In the 3rd of ChilledMagazine.com’s 5-part series, Mixing with NOLET’S Silver Gin, NEXT WAVE, we continue to mine the creativity of our CHILLED 100 members in our exploration of the evolution of mixing with this floral, fruit forward gin.
Here, we’re taken behind the bar to learn how a crafty bartender has more than a measure of influence over his guests.
It seems like every night we will have at least one guest at the bar who swears they don’t like gin. I always reach for NOLET’S Silver Gin to show them otherwise. The GINger Lemonade made a believer out of one such guest, who now comes by at least once a week to savor a few.
By Ravinder Singh
- 2 oz. NOLET’S Silver Gin
- 1/2 oz. Fresh Lemon Juice
- 1/2 oz. Orange Acid*
- 1/2 oz. Ginger Syrup**
- 1/4 oz. Yellow Chartreuse
Garnish: 6 Mint Leaves
Preparation: Fill a chilled Collins glass with cracked ice. Add ingredients to a shaker tin. Fill with ice, cap, and shake hard for 8-10 seconds. Fine strain into Collins glass. Garnish with mint, candied ginger, and lemon wheel.
Preparation: Add 32g Citric Acid and 20g Malic Acid to a liter of fresh orange juice. Stir until dissolved. Keep refrigerated.
Preparation: Equal parts (by weight) extracted ginger juice and sugar. Combine and stir until sugar is dissolved (I use an immersion blender.)
Meet Ravinder Singh
CHILLED 100 Member, Dallas
Bartending is my passion. I am lucky enough to work alongside an amazing team at Rapscallion in Dallas, TX. The program was recently voted Best Cocktails in Dallas by the Observer as well as Top 50 Best New Bars in America by Playboy Magazine.