/ 30ml Renais
/ 30ml Regal Rogue Red
/ 20ml Campari
/ 10ml Creme de Cacao Blanc
/ Melted White Chocolate to garnish
Bittersweet, rich and viscous, this is decadent with notes of dark cacao, rich red fruits and juniper spice.
Start by melting some chocolate and using a pastry brush to 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.
Rich, textural and mouth filling, this twist on a classic gin sour takes a modern technique of fat washing to enhance the silky flavour profile of Renais.
© Renais Spirits
