Storytelling is at the heart of cocktailing and with CHILLED’s next installment of Mixing With NOLET’S Silver Gin, we again tap into the CHILLED 100 influencer network to connect the past and the present but with an eye to the future.
The mixology community has embraced gin cocktails as the Wave of the Future and NOLET’S Silver Gin embodies a spirit that’s capable of producing legendary drinks.
In the second of a 5 part series, one of New York’s accomplished mixologists and a proud member of the CHILLED 100, lets loose with an original cocktail that typifies both the simplicity and the complexity of futuristic mixing with NOLET’S. An herb takes center stage amplified by a signature Amaro making this cocktail both international and very of the moment.
By Corey Creason
“Gin has always been a mystery to me, so it’s no surprise that some of the best cocktails I’ve created have been built on the back of this misunderstood spirit. While many gins use juniper as the primary botanical, NOLET’S Silver Gin presents the imbiber with a range of delicate flavors like raspberry, peach, and Turkish Rose.
In my cocktail, I wanted to complement those flavors with a striking contrast of herbaceous and mentholated amaro in a simple sour build. The addition of egg white provides a silky-smooth texture as well as a bed of fluffy foam to rest a gently bruised sage leaf. The secret of the Sage Advice: drink more gin!”
This gin sour is driven by floral notes and balanced by a zesty acidity that’s rounded out with a pleasing herbaceous finish. It gets a silky texture from the egg white and benefits from the aroma of the sage garnish.
- 2 oz. NOLET’S Silver Gin
- 3/4 oz. Simple Syrup
- 3/4 oz. Lemon Juice
- 1/4 oz. Fernet Menta
- 1 Egg White
Glassware: Coupe – Served Straight Up
Garnish: Smacked Sage Leaf
Preparation: Combine ingredients in a cocktail shaker with ice, shake vigorously, and strain into a chilled glass. Garnish by taking a sage leaf in the palm of your hand, giving it a good smack to release the oils within, and the laying the leaf across the top of the foamy head of the cocktail.
Meet Corey Creason
Chilled 100 Member, New York
Hailing from the drum circles and daisy chains of Woodstock, NY (the town, not the concert) – Corey was born into the hospitality industry from a young age. Following the footsteps of his mother led him straight behind the bar, a place that has always felt like home. His passion for bartending rests firmly in his love of people and has provided him with a vehicle to both express himself as well as to challenge himself creatively. Corey is currently the Bar Manager for Bar SixtyFive at Rainbow Room in NYC.