Classics

Renais Sour

Rich, textural and mouth filling, a twist on a classic gin sour with Renais.

Tasting notes

Bubbly, sour and citrus forward.

Ingredients / Measures

/ 50ml Renais infused with whole butter*
/ 20ml Fresh Lemon Juice
/ 20ml Simple Syrup
/ 20ml Chablis
/ 20ml Egg white

Process

Step 1

Add all of your ingredients to a shaker and shake hard for 20 seconds. Strain through a fine strainer into a chilled coupette.
Step 2

*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.

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Step 1:

Add all of your ingredients to a shaker and shake hard for 20 seconds. Strain through a fine strainer into a chilled coupette.

Step 2:

*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.