Founded in 1912 by George Monin in Bourges, France, Monin is a family run company to this day. With Monin being sold in over 140 countries worldwide, it is known internationally for its quality and has lead to an expansion of four production facilities; two in Europe, one in the USA and the latest in Malaysia assuring that their range of over 140 products can reach their whole customer base.
Passionate about their products, Monin have branched out from gourmet syrups and also produce liqueurs, fruit sauces and smoothies, cocktail mixers and frappé powders, allowing them to suit the needs of their customers worldwide. Working alongside customers, Monin have developed their drinks menu and devise to create seasonal products, such as the Gingerbread syrup that is popular in winter or the Mojito which shines in summer.
Being known for their quality, Monin ensure every bottle is lasered with a Lot number, a traceable reference and also the name of the person who blended them. Proud of their work and their ability to meet customer needs, Monin is a brand that stands by its motto, "A passion for quality".
Paragon by MONIN
Monin syrups 70cl
MONIN SYRUPS 1L
PERFECT SEASON SERVE
FASHIONED
60ml Whisky / Whiskey / Aged Rum / Aged Tequila 20ml Paragon White Penja cordial 3 dashes orange bitters
Add ingredients over ice, in a rocks glass. Stir until diluted.
HIGHBALL
40ml White Rum / Blanco Tequila 20ml Paragon Timur Berry cordial 100ml soda water
Build ingredients over ice into a highball glass. Stir briefly to combine.
EFFERVESCENT
20ml Paragon Rue Berry cordial 120ml sparkling wine
Build ingredients, with or without ice, into a coupe, flute, or wine glass.
LOW-ABV SUMMER SPRITZ
20ml MONIN Orange Spritz syrup 80ml sparkling wine 80ml sparkling water
Add all ingredients to a glass filled with ice and stir gently. Garnish with orange wedge and serve.
FROZEN STRAWBERRY DAIQUIRI
20ml MONIN Strawberry syrup 25ml lime juice 50ml rum
Add all ingredients to a blender and blend for 15-20 seconds. Garnish with lime wedge oredible flowers.
PASSION FRUIT MARTINI
15ml MONIN Passion Fruit syrup 10ml MONIN Vanilla syrup 50ml vodka 25ml lime juice
Shake with ice and double strain into a chilled martini glass.
Garnish with shot of sparkling wine and sliced passion fruit.
PUMPKIN SPICED LATTE
20ml MONIN Pumpkin Spice syrup Double Espresso Coffee 180ml Steamed Milk
Extract the double espresso into the cup and add the syrup. Top with steamed and textured milk.
BAKED APPLE OLD FASHIONED
10ml MONIN Apple Pie syrup 60ml Dark Rum 2 dashes Angostura bitters Cold foam ingredients: 120ml semi-skimmed milk 40ml MONIN Vanilla syrup
Add all ingredients to a short tumbler glass and fill with ice. Stir thoroughly, garnish and serve in a rocks glass. To make the cold foam top: Blend the skimmed milk and Vanilla syrup on slow speed in a spindle mixer. Top the cocktail with the flavoured cold foam, and garnish with dried apple slices, and cinnamon powder.
SPECIAL GINGERBREAD
40ml Cognac 10ml MONIN Gingerbread syrup 10ml fresh lime juice 50ml fresh orange juice
Pour all ingredients into the shaker full of ice cubes and shake. Double strain and pour into an old-fashioned glass over a large clear ice cube. Garnish with lime zest.
LATTE
15ml MONIN Caramel syrup Double espresso coffee 180ml steamed milk
Extract the double espresso into the cup and add the syrup. Top with steamed and textured milk.
ICED LATTE
20ml MONIN Vanilla Sugar Free syrup 60ml double espresso 100ml milk Ice
Add milk and syrup to a glass of ice, top with double espresso.
HOT CHOCOLATE
15ml MONIN Coconut syrup 25-30g cocoa powder or hot chocolate mix 240ml steamed milk
Pour cocoa powder or hot chocolate mix into the cup and add the syrup. Top with steamed milk. Garnish with whipped cream and dark chocolate shavings
CHOCOLATE MINT FRAPPE
1 scoop Le Frappe de MONIN Chocolate powder 20ml MONIN Green Mint syrup 120ml milk 1 scoop cubed ice La Sauce de MONIN Dark Chocolate
Blend all ingredients in a blending jug together until smooth. Pour contents of jug into glass, and top with whipped cream and the MONIN Dark Chocolate Sauce drizzle. Optional: for a touch of colour, add some matcha powder and a fresh mint sprig on top.
BUBBLE GUM FRAPPE
20ml MONIN Bubble Gum syrup 60ml double espresso 100ml milk Ice
Add milk and syrup to a glass of ice, top with double espresso.
EASTER BUNNY FRAPPE
1 scoop Le Frappe de MONIN Vanilla 15ml MONIN Honeycomb syrup 15ml MONIN Cinnamon syrup 120ml milk 1 scoop of ice La Sauce de MONIN Caramel
Blend all ingredients in a blending jug together until smooth.Line a glass with La Sauce de MONIN Caramel.Pour contents of jug into glass, top with whipped cream, La Sauce de MONIN Caramel and Easter-themed garnishes.