• Origin

    Originally known as the ‘Armenian Apple’, the apricot is thought to have originated from Armenia and be native to China.  It was brought to Europe by the Romans and today there is an abundance of apricot orchards in the South of France. A juicy, sweet fruit, which is high in natural sugars and similar to peach and nectarine, apricot is popularly consumed raw, as jam, in tarts and puddings and as a dry fruit snack. Apricot goes particularly well with vanilla and rose. MONIN Apricot syrup is bursting with the sweet taste and aroma of apricot jam and mixes well with other fruit flavours to create fruit punches, smoothies, iced teas and sodas.

    Colour

    Slightly cloudy light orange.

    Tasting notes

    Nose: Apricot jam smell Attack: Sweet and fresh apricot taste Length in Mouth: Light acidic note

    Beverage Innovation Directors tips

    With its slightly acidic after taste, MONIN Apricot allows you to create amazing recipes. Try to combine it with MONIN Peach syrup in a traditional iced tea for more smoothness.

    Applications

    • Cocktails
    • Sodas
    • Fruit punches
    • Smoothies
    • Teas
  • Origin

    A classic cocktail flavour, MONIN Chocolate syrup delivers the comforting, luxurious taste of chocolate, enjoyed by civilisation for thousands of years. The origins of chocolate can be traced back over four thousand years ago to 1900 BC.  Evidence exists of chocolate beverages, representing wisdom and fertility, being made from fermented, roasted and ground cacao beans in Central America.  The Maya and Aztec civilisations held chocolate in high esteem, serving chocolate drinks at ceremonial occasions and using it as a kind of tax.  Only more recently did Europeans add sugar, milk and cocoa butter to create the chocolate bars and sweets that we know today. Throughout history chocolate has been regarded as a luxury, lending itself well to cocktails and speciality hot drinks. Revisit classic cocktails with MONIN Chocolate syrup and create indulgent chocolate martinis and negronis, as well as soothing hot drinks.

    Colour

    Clear brown colour with gold glints.

    Tasting notes

    Cacao beans smell, cacao liqueur taste.

    Tips

    MONIN Chocolate syrup has a strong cocoa taste. It easily enhances the dark chocolate feeling in your coffee and mocha. You can try it with Dark Chocolate sauce to create a premium coffee or mocha drink.

    Applications

    • Coffees
    • Dessert drinks
    • Milkshakes
    • Flavoured milks
    • Mochas
  • Origin

    Based on only the finest pure vanilla extract from Madagascar, MONIN Vanilla syrup has an exquisite, premium flavour, probably the reason it is one of the top three coffee flavours. A classic ingredient derived from orchids, vanilla is widely used in baking and desserts for its pure, delicate taste. MONIN Vanilla is one of the most versatile syrup flavours, enhancing almost any drink and creating mouth-watering coffees, hot chocolates, dessert drinks and cocktails.

    Colour

    Slightly amber.

    Tasting notes

    Vanilla pod flavour sublimate in combination with exotic flavours. Powder taste and slight brandy smell.

    Beverage Innovation Directors tips

    MONIN Vanilla syrup is a great complement of nut flavours in latte applications. It also fits perfectly in a tea preparation in addition to berry flavours. I like it very much in after dinner drinks built straight in a glass filled with dark rum or brandy.

    Applications

    • Coffees
    • Dessert drinks
    • Milkshakes
    • Mocktails
    • Cocktails
  • Origin

    Meaning caramelized sugar, caramel is made by melting sugar in water to create a rich, sweet, glutinous liquid which ranges in colour from beige to amber to dark brown.  Used as a single flavour in the form of a sweet or in puddings, desserts, cakes and biscuits, caramel also combines well with other flavours such as fruits. A must-stock, MONIN Caramel syrup is one of the most popular and versatile flavours in the MONIN range.  This golden amber coloured syrup can be used to create sweet coffees, teas and chocolates, comforting dessert cocktails, vodka shots or simply drizzled over ice cream.

    Colour

    Dark amber with copper yellow glints.

    Tasting notes

    Powerful, deep smell and very specific burnt caramel flavour.

    Beverage Innovation Directors tips

    MONIN Caramel syrup fits perfectly with fruit flavours such as with MONIN Apple or Pear in coffee applications. One of my favourite uses is to combine it with MONIN Lemon Pie syrup for a perfectly balanced milkshake.

    Applications

    • Coffees
    • Milkshakes
    • Dessert drinks
  • Origin

    Based on the flavour of the sweet red apple, MONIN Apple syrup was created to be used in milk-based drinks as it is not acidic and does not make the milk curdle. One of the most popular and widely cultivated fruits in the world, the apple has been a symbol of love, beauty and abundance since ancient times, when ‘apple’ was the generic term for fruit.  It is also depicted as a mystical or ‘forbidden’ fruit in many religions. Eaten raw, the apple is a versatile fruit which can also be consumed as juice, apple cider, toffee apples, baked or stewed in desserts, cooked in savoury dishes, or puréed to make apple sauce. Dream up delicious apple pudding cocktails and comforting toffee apple flavour coffees by combining Apple syrup with MONIN Caramel sauce.

    Colour

    Light gold.

    Tasting notes

    Nose: Freshly sliced golden apple smell Attack: Sweet and juicy golden apple note Length in Mouth: Fresh acidulated taste

    Beverage Innovation Directors tips

    One of my favorite uses is to mix MONIN Apple syrup and Caramel sauce in a layered macchiato. As MONIN Apple syrup is not acidic you can even steam it with milk.

    Applications

    • Coffees
    • Teas
    • Flavoured milks
    • Sodas
    • Smoothies
    • Cocktails