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SPRING COCKTAILS

Kir Gariguette

Ingredients

/ 25ml Renais Strawberry liqueur

/ 100ml Chablis

Tasting Notes

Subtle strawberry notes teasing out white fruit, notes of white burgundy.

Kir Gariguette

Step 1

Combine 300g of sugar, 400g of strawberries and 400g of Renais in a container, shake and leave to infuse for 1 week. Strain out your strawberries and bottle in the fridge for 3 months. 

 

Step 2

To construct your cocktail just add a single measure of chilled liqueur to a wine glass and top with 100ml of dry white wine, preferably Chablis.

 

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