Mixing with Nolet’s Silver Gin – Part 3

In the final chapter of CHILLED’s 3 part series, one of Miami’s most celebrated mixologists and a proud member of the CHILLED 100, lets his hair down and creates an original cocktail that embodies the farm to glass movement – using fresh ingredients harvested from the garden. This kind of audacious mixing is perfect for a singular spirit – NOLET’S Silver Gin.

The inspiration for my cocktail comes from the garden at Miami’s 27 Lounge where I work. I can often be found there poking around in an effort to build on my wizardry behind 27’s bar. No surprise, I’ve named it “From the Garden”.

Mixing With Nolet's Silver Gin

Mixing With Nolet’s Silver Gin

At 27 we use ingredients from the onsite garden daily and many of mine have been grown there. But we also think about long term plans. Such as when kumquats are out of season how can we still use kumquats that were grown at another time of the year? The solution is to use different culinary techniques for preserving such as making jams, fermenting (vinegars), and creating salts.

For “From the Garden” I wanted to showcase what 27’s bar program is truly about – super fresh ingredients. First, I picked limes straight from our tree and preserved them with salt and a blend of pickling spices. Then I took the juice and blended it, half and half with fresh lime juice. I made a jam with kumquats picked at their ripest; simmering them with sugar until all those nice natural juices were extracted to create the jam. Then I picked some beautiful lemongrass and reduced it to an amazing flavorful reduction.

These flavors combined with NOLET’S Silver gin complimented its unique flavor profile of Turkish rose, and the peach and raspberry fruit notes.


From the Garden

From the Garden

By Randy Perez


  • 1 1/2 oz. NOLET’S Silver Gin
  • 1/2 Cocchi Americano
  • 1 oz. Preserved and Fresh Lime Juice
  • 1/2 oz. Lemongrass Reduction
  • 2 bar spoons of Fermented Kumquat Jam
  • Lemongrass Stock Swizzle Stick

Preparation: Build all ingredients in a tall glass and add crushed ice. Swizzle until the cocktail is mixed properly. Top with more crushed ice and garnish.

Meet Randy Perez

Chilled 100 Member, Miami

I started at Broken Shaker 4 years ago as a barback and was lucky enough to work side by side with some of the best in our industry. I had mentors like Gabe Orta, Elad Zui, Gui Jaroschy, and Virginia King. I try to use everything they taught me about balance in cocktails (Virginia). And how to really host a guest as a bartender (Gui) while still paying attention to the vibe of the room from the lights, to the smell and even the volume of the music (Elad). Finally, how to do all that and still look comfortable and stress free behind the bar (Gabe). These are just some of the things they’ve taught me but I have learned much more.


Randy Perez – CHILLED 100 Ambassador, Miami

After a year and a half of blood, sweat, and tears at Broken Shaker they finally made me a bartender – one of the most satisfying and happiest days of my life. Then after another year and a half I became head bartender, all the while trying to push my creativity to the limit when it came to cocktails but without losing a sense of control.

A year ago when Gabe and Elad asked me to run their new bar program called “27” I was more than happy to say yes. So, I’m now running one of Miami’s finest award winning cocktail programs and only looking forward to what’s ahead for myself and our bar 27. What inspired me to make this cocktail with NOLET’S was a craving to create something so natural, so organic, and so self-sustaining. I want to show the world just how easy and simple it is to grow your own produce and how to use it all year round.