Easter Cocktails With Renais Gin
Established in May 2023 by siblings Alex and Emma Watson, Renais is carving a new path in the world of craft gin, a blend of family, star-power and industry acumen. Its provenance born from two generations of Watson family wine making at the family’s Domaine Watson vineyard in France, the name Renais means ‘Rebirth’ in French, a nod to its distinct French winemaking heritage and culture.
With Easter around the corner, luxury gin brand Renais has crafted Easter Cocktails, which include the delicious and playful ‘Crème D’Orangette’, ‘Hot Cross Bun Sour’ and ‘Chocolat Noir / Blanc Negroni’ key serves offering a grown up way to enjoy all your favourite Easter treats! With creative but easy to follow recipes, it is possible to make your own Renais Easter cocktail at home to surprise and impress friends and family at home this Easter!
HOT CROSS BUN SOUR
FOR ONE COCKTAIL, YOU WILL NEED:
40ML RENAIS GIN,
20ML FRESH LEMON JUICE, 10ML APPLE LIQUEUR,
10ML PX SHERRY,
10ML CINNAMON SYRUP,
20ML OF EGG WHITE OR ALTERNATIVE,
2 DASHES ANGOSTURA BITTERS
STEP 1:
ADD ALL THE INGREDIENTS INTO A COCKTAIL
SHAKER AND EMULSIFY WITH A MILK FROTHER OR A DRY SHAKE WITHOUT ICE.
STEP 2:
ADD AS MUCH ICE AS YOU CAN FIT INTO THE SHAKER. SHAKE VERY HARD AND FINE STRAIN INTO A CHILLED WINE OR SOUR GLASS.
STEP 3:
WITH ONE CONFIDENT MOTION, SWIPE YOUR ANGOSTURA BITTERS ACROSS THE SURFACE OF THE COCKTAIL TO CREATE THE CROSS. BE CAREFUL AS ANGOSTURA STAINS!
CHOCOLAT NOIR NEGRONI
FOR ONE COCKTAIL, YOU WILL NEED:
30ML RENAIS, 30ML REGAL ROGUE RED, 20ML
CAMPARI, 10ML CREME DE CACAO BROWN, DARK CHOCOLATE.
CHOCOLAT BLANC NEGRONI
FOR ONE COCKTAIL, YOU WILL NEED:
30ML RENAIS, 30ML REGAL ROGUE LIVELY WHITE, 20ML
SUZE, 10ML CREME DE CACAO BLANC, WHITE CHOCOLATE.
STEP 1:
START BY MELTING SOME CHOCOLATE AND USING A PASTRY BRUSH TO BRUSH THE INSIDE OF A FROZEN GLASS. PLACE BACK INTO THE FREEZER.
STEP 2:
ADD ALL YOUR INGREDIENTS INTO A MIXING GLASS, FILL TO THE BRIM WITH LARGE CHUNKS OF CLEAR, GOOD QUALITY ICE, AND STIR WITH THE END OF A SPOON FOR 20 SECONDS TO CHILL AND DILUTE. POUR OVER A LARGE BLOCK OF ICE
CRÈME D’ORANGETTE
FOR ONE COCKTAIL, YOU WILL NEED:
30ML RENAIS 15ML DOUBLE CREAM 15ML OLOROSSO SHERRY WHOLE EGG 30ML CREME DE CACAO WHITE.
STEP 1:
START BY MELTING SOME DARK CHOCOLATE ON A SMALL SAUCER IN THE MICROWAVE, THEN DIP THE RIM OF A FROZEN GLASS INTO THE CHOCOLATE AND INVERT TO GET THE SLOW DRIPS DOWN THE EDGES.
STEP 2:
IN A SHAKER COMBINE ALL YOUR INGREDIENTS, ADD 1 SCOOP OF ICE AND SHAKE AS HARD AS YOU CAN FOR 30 SECONDS.
STEP 3:
FINISH WITH A SMALL DISC OF ORANGE PEEL TO LOOK LIKE AN EGG YOLK.
