is excited to present the next phase of Mixing with NOLET’S Silver Gin.

It’s called Next Wave and looks at how the process of mixing with this floral and fruit forward gin is continually evolving.

In the first of a 5-part series with our CHILLED 100 members, we discover how Japan’s fascinating history provides a canvas for an adventurous mixologist.

With my cocktail, I was inspired to showcase a saga of my recent experiences in Japan. NOLET’S Silver Gin has a combination of beautiful botanicals including white peach, raspberry, and Turkish rose that results in an exotic flavor profile. I wanted to incorporate Matcha green tea in my newest creation.

In the Shogun era of Japan, Matcha was extremely precious and produced only in tiny quantities so that only the Shogun and the nobility could drink it. The Shogun saw the remarkable benefits of this “ceremonial” tea, for it gave extra sustained energy and mental acuity. Whenever possible, this was the warrior’s “ceremonial” drink prior to going into battle.

I combined NOLET’S Silver Gin with jasmine, orange blossom and coconut sake in this cocktail which created a full and pleasant armory of flavors to entice the palate.

Kyoto's Shogun Secret

Kyoto’s Shogun Secret

Kyoto’s SHOGUN Secret

By Emilio Tiburcio


  • 1 1/2 oz. NOLET’S Silver Gin
  • 1 oz. Jasmine Organic Liqueur
  • 1 1/2 oz. Organic Orange Vanilla Tea
  • 1/2 oz. Orange Blossom Honey
  • 1/2 oz. Matcha Ceremonial Green Tea Powder
  • 1/4 oz. Organic Lemon Juice
  • Coconut Sake Air Foam*

Garnish: Orange Zest and Edible Flower

Preparation: Build all ingredients in a tall glass and add ice. Shake vigorously and pour into a cocktail glass. Add the Coconut Sake Foam on top and the orange zest. Garnish with an edible flower.

*Coconut Sake Air Foam


  • 2 oz. Coconut Nigori Sake Infusion, 12% abv
  • 1 oz. Egg whites with orange zest to keep the refreshing aroma on the foam

Preparation: Use a hand-held immersion blender which results in a delicate froth like that found in cappuccino.

Meet Emilio Tiburcio

CHILLED 100 Member, Las Vegas

Emilio’s discovery of mixology was a happy accident. A licensed pilot, at 22 he moved from his native Brazil to LA to improve his English. A year later looking for change, he headed to Vegas for a job with the Civil Air Patrol. To earn extra cash, he took a second job as a bar back at the Red Rock Casino and was eventually promoted to bartender working under Mark Kiyojima, who slowly introduced him to mixology.

Tiburcio was captivated and found himself devoting all his time learning the art of mixology. He moved on to stints at the Palazzo’s Fusion Bar and the Cosmopolitan and worked his way up to becoming corporate mixologist for the Light Group.. In 2013 he landed at Hakkasan Nightclub, one the best clubs in the world, where he’s had an opportunity to learn about high volume business.

“Every drink I create is inspired by an unforgettable moment in my life. Each cocktail has a history, and each flavor is being used for a reason. I try to put every bit of these moments into my drinks, creating something memorable, like art in a glass.”
– Emilio Tiburcio, when asked how he makes his drinks so unique

Emilio Tiburcio – CHILLED 100 Ambassador, Las Vegas

Emilio Tiburcio – CHILLED 100 Ambassador, Las Vegas