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COCKTAIL DI PRIMAVERA

Rhubarbe au Lait

Ingredients

/ 30ml Renais

/ 20ml Domaine Watson

/ 20ml Lemon

/ 30ml Rhubarb syrup

/ 30ml Almond milk

/ Rhubarb ribbon

Tasting Notes

Fragrante, cremoso e con una leggera acidità.

Rhubarbe au Lait

Passo 1

 

Passo 2

 


 

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

Altre Ricette

/01

Spritz aux Pommes

A grown up, spritzy appletini for the discerning palette. Here we use the iconic flavour combination of apple & sage to elevate and heighten our beautiful gin.

  • Flower icon Ingredients / Gin, Apple Cider, Apple Liqueur, Lime, Sage, Soda
  • Grapes icon Taste / Apple, Sage & Caramel
  • Shell icon Feeling / A crisp Autumn walk
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Spritz aux Pommes
/02

Army & Navy

This cocktail was published in 1945 in David Embry's the Fine Art of Mixing Drinks and is supposedly named after the Army & Navy club in Washington DC. We have added a touch of hazelnut liqueur to dial up the nutty, autumnal notes and compliment the white flower flavour profile you would find in a fine Chablis.

  • Flower icon Ingredients / Lemon, Orgeat, Hazelnut Liqueur, Renais, Angostura Bitters, Salt, Lemon Peel
  • Grapes icon Taste/ Nutty goodness
  • Shell icon Feeling/ Autumn is here
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Army & Navy
/03

Enzoni

This recipe is adapted from bartender Vincenco Errico who created it in acclaimed Match bar in 2002 in London. We may be biased but it is was destined to be a Renais cocktail.

  • Grapes icon Ingredients / Gin, Campari, Lemon, Sugar, Grapes
  • Shell icon Taste / Beautifully balanced bitter and sweet notes.
  • Flower icon Feeling / A Taste of the Vineyard
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Enzoni