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SPRING COCKTAILS

Jasmin Épicé

Ingredients

/ 45ml Renais

/ 7.5ml Campari

/ 7.5ml Triple sec

/ 20ml Lemon

/ 5ml Simple syrup

/ 4 radish

/ 1 whole radish to garnish

Tasting Notes

Crunchy & peppery with a bittersweet citrus finish.

Jasmin Épicé

Step 1

Quarter four radishes and crush with a muddler in your shaker. Add all your ingredients and shake as hard as you can with ice to extract all the fresh crunchy goodness. 

 

Step 2

Fine strain with a tea strainer into a chilled cocktail glass. Garnish with a quarter radish with the leaves on.

 

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