Seasonal · Renais Gin serve
Trou Nouveau
In Frankreich hat jede Region ihre eigene Version eines Gaumenschmauses für zwischendurch. Unser Favorit, der Trou Bourguignon, erinnert an den berüchtigten Scroppino in Italien. Hier sehen wir eine Neuinterpretation mit prickelndem Cremant und scharfem, saisonalem Blutorangensorbet als Trou Nouveau.
Frozen, aromatic citrus vibes. An early summer banger.
Ingredients
- 30ml Renais
- 1 großer Löffel Blutorangen- und Fenchelsorbet
- 90ml Cremant
- Fenchelzweige zum Garnieren
- Blutorangenscheibe zum Garnieren
Method
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.
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.
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