Add all of your ingredients to a shaker and shake hard for 20 seconds. Strain through a fine strainer into a chilled coupette.
*To make butter infused Renais, gently melt 50g of butter until liquid, and in a jar combine with Renais, shake and leave for 2 hours. Then pop into the freezer so the butter separates and freezes. Filter the Renais through a coffee filter and bottle.