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Cocktail Party

Renais Sour


50ml Renais infused with whole butter*

20ml Fresh Lemon Juice

20ml Simple Syrup

20ml Chablis

20ml Eggwhite

Tasting Notes

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 Sour

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.

Alex Watson and a bottle of Renais Alex and Emma Watson with a motorcycle and a bottle of Renais