Recipes
Original twists on classic gin cocktails, created to showcase Renais’ unique flavour profile in vibrant, contemporary serves
Frozais
Frosé was so last summer, Frozais is in. With a blender at home you can recreate this beautiful frosty mix, laden with fresh seasonal fruit replicating the tasting notes of a great Chablis.
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Crusta Anniversaire
Unashamedly decadent the Crusta Anniversaire builds on the dry, crisp green apple notes of a fine champagne with layers of minerality, citrus and spice. Playing on the traditional Crusta and modernising it with Renais gin, Champagne and a luxurious gold encrusted sugar rim.
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Trou Nouveau
Around France, each region has their own version of a mid-dinner palette cleanser. Our favourite, the Trou Bourguignon is reminiscent of the infamous Scroppino in Italy so here we see a reimagining it with Sparkling Cremant and sharp, seasonal, blood orange sorbet as the Trou Nouveau.
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Jasmin Épicé
The humble radish works wonderfully well in cocktails and spring brings fresh, juicy, crisp radishes to our table. This pairs perfectly well with the classic Jasmine cocktail a shaken mix of Gin, lemon, orange liqueur and Italian bitters. This is a lovely pre-dinner aperitif.
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Rhubarbe au Lait
Our ode to the British spring classic the rhubarb, delightfully tangy and fragrant and the perfect bedfellow with Renais' citrus mineral character. This crushed ice serve is perfect as the weather warms up and you start to cook up lovely fresh seasonal veggie dishes at home.
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Poquette Roquette
The Poquette Roquette is a zesty and refreshing cocktail blending Renais Gin with white vermouth, agave, and lemon, adding a unique twist with a pinch of rocket for an earthy kick. Topped off with Cremant to introduce a sparkling finish. A vibrant and intriguing choice for those looking to explore beyond classic cocktails.
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