Recipes
Original twists on classic gin cocktails, created to showcase Renais’ unique flavour profile in vibrant, contemporary serves
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.
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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.
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Renais Cup
Pimms, the iconic summer fruit cup, was invented in 1823 by James Pimm in London. Before its mass production, pubs and households made their own blends with gin, herbs, and fruit extracts. We can use Renais to make an elevated homemade version!
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Colada
Who says rum get's to have all the fun? This light and elegant take on the classic Colada is dangerously quaffable. The key here is coconut water, not cream & freshly juiced pineapple.
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Mandarin Fizz
Simplicity at its best. Freshly juiced mandarins coming out light and fluffy complimenting the citrus qualities of Renais and balanced with a touch of Campari. A very grown up Harvey Wallbanger.
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Crusta Anniversaire
Unashamedly decadent the Crusta Anniversaire builds on the dry, crisp green apple notes of a fine champagne with layers of minerality, citrus and spice. Playing on the traditional Crusta and modernising it with Renais gin, Champagne and a luxurious gold encrusted sugar rim.
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