SPRING COCKTAILS

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.

Tasting notes

Fragrant, creamy with a gentle acidity.

Ingredients / Measures

/ 30ml Renais
/ 20ml Domaine Watson
/ 20ml Lemon
/ 30ml Rhubarb syrup
/ 30ml Almond milk
/ Rhubarb ribbon

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Step 1

To make your rhubarb syrup, cut your rhubarb into chunks and combine 500g with 500g of sugar and 500g of water. Bring to the boil stirring to dissolve the sugar. Then pull off the heat, cover with a lid and allow to cool for a few hours. When cool strain into a bottle and refrigerate, it should keep for a week.

Step 2

To make the cocktail, combine all the ingredients in a shaker with crushed ice and shake vigorously for 30 seconds until the outside is frosty. Pour the contents of the shaker into a large glass and top up with a crown of ice. Garnish with freshly shaved rhubarb.

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

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Rhubarbe au Lait

Tasting notes

Ingredients / Measures

Step 1

Step 2

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