SPRING COCKTAILS

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.

Tasting notes

Frozen, aromatic citrus vibes. An early summer banger.

Ingredients / Measures

/ 30ml Renais
/ 1 Big scoop blood orange and fennel sorbet
/ 90ml Cremant
/ Fennel fronds to garnish
/ Blood orange slice to garnish

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Step 1

You can buy blood orange sorbet but making it is super easy. Just combine 400g of freshly squeezed blood orange juice with 150g of agave syrup and pop in the freezer. Pull out every hour and whisk to get a great texture.

Step 2

To assemble the cocktail, make sure your Cremant is as cold as possible and your Renais is in the freezer. Add your ingredients to a blender for 15 seconds and pour into a frozen glass. Garnish with fennel fronds and a slice of blood orange.

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

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Trou Nouveau

Tasting notes

Ingredients / Measures

Step 1

Step 2

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