By Kate Donnelly
Updated June 03, 2016
Summer Drinks, Vodka, Distillery
Credit: Courtesy of Nolet Family Distillery

Nobody associates vodka with the Netherlands—if you put “booze” and “Holland” in the same sentence at all, you’re probably talking about juniper heavy genever. But about 50 miles south of Amsterdam sits the small city of Schiedam (pop 76,650) and its famed windmills, canals and its 325-year-old Nolet Distillery, which, in addition to producing noteworthy gin, makes one of the world’s best selling vodkas in Ketel One.

The distillery’s story began in 1691, when Joannes Nolet produced batches of jenever, which would lead to centuries and generations of father-to-son ownership and the spawn of both a high-end gin and an iconic vodka. Traditional old-world masonry makes up the skeleton of the old family headquarters dressed in dark wood walls, peppered with historical artifacts (although we couldn’t find any of the secret recipes). In line with the traditional Dutch windmills, about ten years ago, the Nolets built a handsome, 16-story windmill to generate green electricity for power. The big showpiece though, is the still-in-use, brick-lined, coal fired pot still, “Distilleerketel #1” that is pictured on every vodka bottle’s label.

On May 19th the distillery was given the designation of ‘Royal' by the Dutch King as it is one of the oldest family businesses in the Netherlands. While the Nolet is still creating jenever, ever since its introduction in 1983 Ketel One Vodka has continued to maintain a strong customer loyalty.

With the arrival of warmer weather we got an international assortment of world-class bartenders for some easy-to-whip-up vodka drinks. Below, they share their sweet, refreshing recipes.

THE 325

Created by Ricky Gomez of New Orleans

  • 1 1/4 oz Vodka
  • 1 1/2 oz Coriander, Cumin, Fennel Infused Tea
  • 3/4 oz Lemon Juice
  • 1/2 oz Simple Syrup
  • 1/2 oz Crème de Pêche Liqueur
  • 1 dash Aromatic Bitters
  • Top with Prosecco

Directions for Coriander, Cumin, Fennel Infused Tea
Add 0.5 tsp each of coriander seed, cumin and fennel seed to 3 cups of boiling water. Let sit for 5 minutes and then strain off solids and cool.

Combine ingredients in a cocktail shaker. Whip shake with only 1-2 cubes. Strain into a rocks glass over ice. Top with prosecco. Garnish with lemon zest.


Created by Lauren Mote of Vancouver
1 oz Vodka
1/2 oz Elderflower Liqueur
1/2 oz Manzanilla Sherry
3/4 oz Lemon Juice
3/4 oz Chamomile Flower Syrup made from Canadian Maple Syrup
2 dashes Celery Bitters
1 pinch Sea Salt
Tonic Water

Build all ingredients in a Collins glass, top with ice, and stir. Garnish with cornucopia of citrus (suggestion: orange half wheel, lime full wheel, lemon peel).


Created by Ariel Leizgold of Tel Aviv
1 1/2 oz Vodka
1 oz Lemon Juice
3/4 oz Simple Syrup
1 dash Bologna Amaro
1 dash Sicilian Amaro
2 drops Orange Flower Water

Shake well with ice and pour into sour glass. Top up with lemon verbena.