Spring Cocktails: Enjoy A Fresh Twist on Classic Flavours with Renais Gin

This Spring, as the flowers begin to bloom and the days get longer, there is no better time to enjoy a refreshing Renais Gin cocktail.

Why not try a seasonally festive Hot Cross Bun Sour or a delicious Chocolat Blanc Negroni? Whether you’re enjoying a quiet night in or hosting a gathering with friends, raise your glasses to celebrate brighter days and the refreshing taste of Renais Gin!

Chocolat Blanc Negroni

Tasting Notes: Bittersweet, rich and viscous, this is textural beast with notes of cacao, thyme and citrus oils.

30ml Renais | 30ml Regal Rogue Lively White | 20ml Suze | 10ml Creme de Cacao blanc | Melted dark chocolate to garnish

Melt some chocolate and using a pastry brush, brush the inside of a frozen glass. Place back into the freezer. Add all your ingredients into a mixing glass, fill to the brim with large chunks of clear, good quality ice, and stir with the end of a spoon for 20 seconds to chill and dilute. Pour over a large block of ice.

Hot Cross Bun Sour

Tasting Notes: Robust flavours of baked apple, grape, and baking spices into a rich, aromatic, and crisply satisfying drink.

40ml Renais | 20ml Fresh lemon juice | 10ml Apple liqueur | 10ml PX Sherry | 10ml Cinnamon syrup | 20ml Egg white or alternative | 2 dashes Angostura bittersAdd all ingredients into a cocktail shaker and emulsify with a milk frother or dry shake without ice. Add as much ice as you can fit into the shaker. Shake very hard and fine strain into a chilled wine or sour glass. With one confident motion, swipe your angostura bitters across the surface of the cocktail to create the cross. Be careful as Angostura stains! 

Renais & Tonic

Tasting Notes: Refreshing, simple to make and easy to drink. Deliciously citrussy and zesty.

50ml Renais Gin |100ml Chilled FeverTree Mediterranean TonicFill a large wine glass to the brim with large chunks of clear, good quality ice. Add Renais and chilled tonic water, give a gentle stir with a long spoon to incorporate ingredients but not to kill the bubbles. Garnish with a lemon twist.

Crème D’Orangette

Tasting Notes: Creamy, nutty and chocolatey, super decadent with an aromatic orange garnish.
30ml Renais | 15ml Double cream | 15ml Olorosso sherry | Whole egg | 30ml Crème de cacao white | Orange coin garnish | Melted ChocolateStart by melting some dark chocolate on a small saucer in the microwave, then dip the rim of a frozen glass into the chocolate and invert to get the slow drips down the edges. In a shaker, combine all your ingredients, add 1 scoop of ice and shake as hard as you can for 30 seconds. Finish with a small disc of orange peel to look like an egg yolk.

Paris Calling

Tasting Notes: Clean, earthy and floral flavours underpinned by fresh lemon.

30ml Renais | 20ml lemon juice | 20ml elderflower syrup | 20ml fino sherry | muddled petit pois | Peas to garnish

Muddle a table spoon of fresh petit pois or alternatively quickly blanched peas if frozen. Add your ingredients to a cocktail shaker and shake as hard as you can. Strain into a chilled coupe glass and enjoy. Garnish with a pod of petit pois.

Until March 30th, you can also enjoy a free Renais Gin Glass with every bottle purchased from the Renais website. Perfect for that Mother’s Day gift! 
Renais Gin RRP: £48 for 70cl. ABV: 40%. Available from: Renais, Fenwick, Master Of Malt and Amazon.