Mixers

SYRUPS

& MIXERS

Syrups and mixers are a crucial part of the cocktail making process. Years ago, it was identified that a well-balanced cocktail is made from opposing forces of flavours detected by the palate. The easiest to conceptualise is the sweet versus sour paradigm. We know when something is too sweet or sour, our taste buds tell us almost immediately. The other flavour metric that needs to be considered is strong versus weak. When these opposing flavour forces are in harmony with each other, you will have a well-made and balanced cocktail.

Flavoured sugar syrups have been around for a long time, with perhaps the Rose’s Lime Juice Cordial being one of the first. Other ‘classic’ syrups include Grenadine syrup made from pomegranate, Orgeat syrup made from almonds, and Falernum made from a complex mix of ginger, lime peel, and spices and is an excellent syrup for rum based and tropical fruit juice cocktails.

The house of MONIN has become the ‘go to’ syrup flavour range for many bars, with over 100 different flavoured syrups available. They deliver vibrant colours and flavour intensity and add the crucial elements of sweetness and weakness (0% ABV) when balancing a cocktail.

Other ‘weak’ elements used in balancing a cocktail are mixers like Fever-Tree and fruit juices that aid in diluting the strength of the alcohol, providing a refreshing and palate cleansing quality as well as subtle acidity and natural fruit flavours.

TIKI SWIZZLE

INGREDIENTS: 45ml Sailor Jerry Spiced Rum 15ml MONIN Falernum Syrup 15ml Fresh lime juice 30ml Pineapple juice 5ml Ginger juice

METHOD: Add ingredients to a tall glass and swizzle with a swizzle stick. Fill with ice and stir until chilled

GARNISH: Mint sprig and candied ginger

GLASSWARE: Tall

CHILLI & COCONUT MOJITO

INGREDIENTS: 50ml BACARDÍ Carta Blanca Rum 20ml MONIN Habanero Lime Concentrate 20ml Fresh lime juice 90ml Coconut water 30ml Soda water

METHOD: Add ingredients to a tall glass and fill with ice. Stir well

GARNISH: Mint sprig and chilli pepper

GLASSWARE: Tall

PASSIONFRUIT SIDECAR

INGREDIENTS 40ml Godet VSOP Cognac 20ml MONIN Passionfruit Syrup 20ml Orange curaçao 20ml Fresh lemon juice ½ Fresh passionfruit

METHOD: Add ingredients to a cocktail shaker and add a scoop of ice. Shake well and fine strain into a chilled cocktail glass

GARNISH: Orange peel twist

GLASSWARE: Cocktail