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A bottle of Renais on a bar, next to a cocktail

Recipes

Original twists on classic gin cocktails, created to showcase Renais’ unique flavour profile in vibrant, contemporary serves

Trou Nouveau
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Trou Nouveau

Around France, each region has their own version of a mid-dinner palette cleanser. Our favourite, the Trou Bourguignon is reminiscent of the infamous Scroppino in Italy so here we see a reimagining it with Sparkling Cremant and sharp, seasonal, blood orange sorbet as the Trou Nouveau.

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Jasmin Épicé
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Jasmin Épicé

The humble radish works wonderfully well in cocktails and spring brings fresh, juicy, crisp radishes to our table. This pairs perfectly well with the classic Jasmine cocktail a shaken mix of Gin, lemon, orange liqueur and Italian bitters. This is a lovely pre-dinner aperitif.

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Rhubarbe au Lait
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Rhubarbe au Lait

Our ode to the British spring classic the rhubarb, delightfully tangy and fragrant and the perfect bedfellow with Renais' citrus mineral character. This crushed ice serve is perfect as the weather warms up and you start to cook up lovely fresh seasonal veggie dishes at home.

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Poquette Roquette
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Poquette Roquette

The Poquette Roquette is a zesty and refreshing cocktail blending Renais Gin with white vermouth, agave, and lemon, adding a unique twist with a pinch of rocket for an earthy kick. Topped off with Cremant to introduce a sparkling finish. A vibrant and intriguing choice for those looking to explore beyond classic cocktails.

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Gimlet Fourragère
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Gimlet Fourragère

When spring is upon us, young fresh nettle and cleaver tips start sprouting. This twist on a classic gimlet is verdant green in colour and flavour with the foraged ingredients bringing fresh notes of green apple, earthiness and fresh acidity.

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Crème D'Orangette
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Crème D'Orangette

The Crème D'Orangette is a dessert-style cocktail that plays on the classic "Flip". This indulgent concoction is beautifully finished with a dark chocolate rim and an orange peel garnish, mimicking an egg yolk atop the creamy cocktail.

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