Classics

Renais Sour

Rich and silky - a modern, fat-washed twist on the classic gin sour.

Tasting notes

Rich, textural and mouth filling, this twist on a classic gin sour takes a modern technique of fat washing to enhance the silky flavour profile of Renais.

Ingredients / Measures

/ 50ml/ 1.8oz Renais infused with whole butter*
/ 20ml/ 0.7oz Fresh Lemon Juice
/ 20ml/ 0.7oz Simple Syrup
/ 20ml/ 0.7oz Chablis
/ 20ml/ 0.7oz Egg white

Process

Step 1

Add all of your ingredients to a shaker and shake hard for 20 seconds. Strain through a fine strainer into a chilled coupette.
Step 2

*To make butter infused Renais, gently melt 50g of butter until liquid, and in a jar combine with Renais, shake and leave for 2 hours. Then pop into the freezer so the butter separates and freezes. Filter the Renais through a coffee filter and bottle.

Share on:

Step 1:

Add all of your ingredients to a shaker and shake hard for 20 seconds. Strain through a fine strainer into a chilled coupette.

Step 2:

*To make butter infused Renais, gently melt 50g of butter until liquid, and in a jar combine with Renais, shake and leave for 2 hours. Then pop into the freezer so the butter separates and freezes. Filter the Renais through a coffee filter and bottle.