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Cultivé en France · Distilled in England

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Seasonal · Renais Gin serve

Renais Eggnog

This recipe combines Renais, sherry & Chartreuse for the ultimate twist on an eggnog.

Creamy, with nutmeg and honey notes.

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Renais Eggnog
Seasonal 01 · The Renais serve
Rocks glassGlassware
Grated nutmegGarnish
10 minutesEstimated prep
IntermediateDifficulty
Recipe × 1Recipe scale

Ingredients

Scale1
  • 60ml Renais
  • 20ml Yellow Chartreuse
  • 60ml Amontillado Sherry
  • 2 Large Eggs
  • 180ml Milk
  • 120ml Double Cream
  • 80g Caster Sugar
  • Garnish with Nutmeg

Method

  1. Step 1

    Scale this recipe up as you see fit. In a food processor or stand mixer add your eggs and caster sugar and beat on medium speed, use the highest quality eggs as possible.

  2. Step 2

    Next add your double cream and milk, then pour your booze in slowly whilst mixing continuously.

  3. Step 3

    Refrigerate to let the flavours to develop and consume after 24 hours. Pour over ice and finish with grated nutmeg.

Renais First Edition Gin bottle

The one ingredient that matters

Made with Renais Gin First Edition

Grape-based, bright and mineral. Every Renais serve begins with a spirit cultivated in France and distilled in England.

€60,00 · Shop the bottle

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