Cocktail Syrups

When it’s extra flavouring you need, there’s always a perfect solution that is only a drop or two away. Flavoured syrup is a clever and cost-effective way to give cocktails a touch of exuberance, without needing to add fresh fruit or spices to the beverage.

Honey is an excellent way to give a sweet element to a cocktail, without being overly powerful or harsh. In fact, honey will most likely create a soothing taste, preventing a burning aftertaste from strong spirits. Honey syrups can easily be a way to complement other fruits in a drink, or even complement various natural garnishes such as herbs.

If it is a fruity flavour you are after, then lemon syrup is a genius way to complement other fruits as well. Although considered to be a mainstream flavour on occasion, lemon is full of punch and has a tangy edge to it. This means it is the perfect ingredient to give cocktails an extra boost when needed, and is not as sour as a lime flavouring. The lemon syrup is a softer way to still add a bit of swing to a drink in need of a missing element. In popular cocktails such as an Old

Fashioned, Manhattan, or a Rusty Nail, bartenders will find themselves using whiskey as the key ingredient. Although there are many fans of these particular beverages and many more that use whiskey as a base, there is often a need for a slightly sweeter accompaniment. Caramel syrup is the best way to still engage the sharp taste that whiskey provides, but to highlight the sweeter elements it has as well. Caramel as a flavour goes hand in hand with whiskey, therefore creating a rich flavour combination that will be sure to be popular.

Although mint can be a naturally flavoured garnish as a herb to several cocktails, quite often there is a need for it to be a touch more powerful. Mint Syrup is the best solution when attempting to create the right modulation of mint flavour in a cocktail, as well as providing a fresh element to any drink. The use of mint syrup will be almost unrecognisable when

No Waste, All The Taste

served with fresh mint embellishments.

The use of citrus can often be a hit-andmiss risk, with over-acidic citrus fruit being too overly powerful in a cocktail. Using citrus fruit syrups such as orange or grapefruit will be the best bet to ensure a strong flavour every time. A touch of orange or grapefruit syrup will work well in slightly more tropicalflavoured cocktails, especially customised drinks that have many variations. An example of this is a margarita, which can be made using a base from hundreds of different flavour combinations, as well as being served either fresh or frozen. Adding a flavoured syrup to a frozen margarita will almost ensure the besttasting beverage, without the risk of fresh fruit being affected by the texture.

More examples of flavoured syrups that support a tropical taste include pineapple, passionfruit, watermelon, and guava.

When presenting a cocktail with a floral theme, try using rose syrup to add to the sweet and delicate taste, as well as illuminate the aroma. Rose syrup has a beautiful scent, and is very easy to make from scratch, requiring only a few ingredients. Rose Syrup is a pink colour, so it will work with cocktails like Cosmopolitans, strawberry daiquiri, or even sangria.

Syrups work well when combined with mixers, and are the easiest way to create an enriched flavour sensation.

With the many applications pineapple and its juice have in providing a punch of flavour, its versatility behind the bar is growing. Bartenders have always known that pineapple juice makes an excellent mixer, with its sweet and citrusy taste pairing well with a wide range of spirits.

However, one issue bartenders always have difficulty with when using pineapple juice is its shelf life. Fresh pineapple juice has a relatively short shelf life and can quickly spoil, resulting in waste and lost profits. To minimise this issue, many bars and bartenders opt to use canned pineapple juice, ensuring that they always have a fresh supply on hand and minimising waste in the long run.

One spirit that has proven to be a popular partner with pineapple juice is vodka. While vodka is often mixed with Red Bull, soda water, or Sprite, mixing it with pineapple juice can create a sweet and tangy twist. For an extra bit of flavour, bartenders can consider adding grenadine to the mix, creating a colourful and delicious cocktail that is sure to delight patrons.

Back in the 70s, customers fell in love with the Malibu Sunset cocktail. A very popular cocktail that mixes a coconut-flavoured rum with pineapple juice creating a tropical taste reminiscent of long summer days in the sun. Adding a splash of orange juice and grenadine to get the sunset effect means that the cocktail mimics a beautiful sunset.

Aside from its taste, one of the benefits of using pineapple juice as a mixer is its versatility. Bartenders can use it to create many different cocktails, from classic cocktails to contemporary twists on old favourites. Pineapple juice can also add a tropical twist to non-alcoholic beverages, making it an excellent addition to any bar's selection.

The versatility of pineapple juice as a mixer makes it an excellent addition to any bartender's toolkit, and bartenders can use pineapple juice to create a wide range of cocktails, from classic tiki drinks to contemporary creations. Pineapple juice adds a tropical twist, making it a must-have ingredient for any bar.

Tropic Sensation

Try Monin’s new Le Mixeur de MONIN Pina colada! Add a tropical flair to your drink of choice with the fruity sweetness of pineapple and creamy coconut. It will instantly transport you to the tropics when you add it to cocktails, milkshakes and smoothies, or be adventurous and try mixing it in cold brew coffee with coconut milk. You can also try it in your next baked creation or dessert – the perfect tropical twist to a lamington, doughnut or muffin. The Le Mixeur de MONIN range includes Margarita Mix and Strawberry Daiquiri, and is your bartender in a bottle – simply add equal parts mixer, spirit and ice for a delicious and quick cocktail. Available via your local distributor or contact monin@moiagencies.com.

Making Garnishing Easy

Parched provides a fixed price throughout the year, removing the challenges associated with seasonal cost variation – especially when limes get very expensive. This can help with forecasting.

Parched can help reduce the challenges of labour in the current environment. By introducing factory processes, Parched can produce high-quality, consistent premium garnishes reducing the time required to prepare garnishes in-house. Dehydrating is a messy and time-consuming process, not ideally suited to bar and restaurant environments.

Small dehydrating units are not ideally suited to producing consistent quality results. It is important to keep the dehydrating units in a cool place with consistent temperature, not always easily achieved in a ‘back of house’ environment.

Citrus should not be knife sliced before dehydrating, as it will damage the citrus membrane and will often produce a dull, bitter result. Knife-cut fruit is not uniform, so the garnish is likely to curl in the dehydrator. Mainly sourced directly from the orchards to dictate the time the fruit is picked, the citrus variety (many varieties have a lot of pips and pith), and size. The fruit is sourced at its peak, and stored carefully ready for use at other times of the year.

Parched can help with the reduction of waste within a venue. The off-cuts are managed, and given the product is shelf stable with a long shelf life, there is no risk of over-preparing fresh garnishes and needing to throw them after a couple of days.

As Parched garnishes last for well over a year if kept airtight, there’s no risk of running out if you have a busy service, as a venue can easily keep a backup supply.

When garnishing with a fresh wedge of citrus, there is a risk the customer will squeeze the fruit into the cocktail throwing off the flavour and balance.

Parched has specialised equipment designed for dehydrating and has developed techniques that ensure the fruit is not over-caramelised, bitter, or unsightly.

Please see below the Amaretto Sour recipe for any of the above.

Ingredients

• 50mL amaretto

• 30mL lemon juice

• 15mL sugar syrup

• Dash Angostura Bitters

• 1 egg white – optional

GARNISH: Parched Dehydrated Lemon wheel

METHOD: Pour your ingredients into a cocktail shaker, fill with ice and shake for 10 seconds (if using the egg white, give it a little extra muscle and a little extra time). Strain into a chilled cocktail glass, or into an ice-filled Old-Fashioned glass. Garnish with a Parched dehydrated lemon wheel.

TIP: Amaretto is only about 25 percent ABV, so this makes a great pre-dinner drink for those who like something less alcohol-heavy, or as something light after a big meal. Dehydrated Lemon Wheels: as they rehydrate, they release citrus oils and a lovely aroma to your drink.