/ For the Infused Sugar: 1 handful of mint 2 inch piece of cucumber sliced 4 strawberries quartered 100g/3.3oz sugar 100ml/3.3oz water
/ Recipe: 3 parts Renais 2 parts infused sugar 2 parts Italian Vermouth 1 part Orange curacao 1/2 part aperol
Rich and packed full of fruity flavour.
To make the infused sugar, bring to the boil your ingredients and stir to dissolve the sugar, remove from heat and allow to infuse for 1 hour before filtering.
Build your recipe in a bottle, and to serve add 50ml of Renais Cup and top with Soda, garnish with whatever fruit you have!
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