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Take me back to summer

Clover Club

Ingredients

50ml Renais

20ml Lemon Juice

20ml Raspberry Syrup*

20ml Dry Vermouth

20ml Eggwhite

Tasting Notes

The zing of raspberry is softened with the sweetness of the syrup and married with the notes of Renais.

Clover Club

Step 1:

Add all of your ingredients into a shake and shake for 10 seconds. Strain through a fine strainer into a chilled coupette glass.

 

Step 2:

*To make the raspberry syrup, add 100g sugar, 100g raspberries and 100g water to a pot, bring to the boil and take off the heat. Place a lid on the pot and allow the syrup to cool. Filter through a fine mesh sieve or strainer and bottle for up to 1 week in the fridge.

Alex Watson and a bottle of Renais Alex and Emma Watson with a motorcycle and a bottle of Renais
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