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A Nice Pear
Ingredients
- 30ml Jim Bean small batch
- 15ml Frangelico
- 15ml Monin Pear Syrup
- 15ml Monin Lavender Syrup
- 10ml "Tohu" Merlot (grapes were picked from the Brunton Road Vineyard (Patutahi) in Gisborne!)
- 30ml Pear puree
Method
Shake with ice, then pour over ice.
Courtesy of Eddie at Hummingbird, Wellington. (Featured on George FM "Mix it with Monin" 8th June 07)
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Basic French Soda
Ingredients
- 30ml Monin Fruit Syrup
- Soda
- Ice
Method
Add 30ml of your favourite Monin Fruit Syrup to a 400ml glass, top up with chilled soda & ice and stir well before serving.
Best served with stirrer straw.
Great flavours to try: Strawberry, Mango, Lime, Passionfruit, Cherry, Kiwifruit, Pineapple, Peach, Blackcurrant, Watermelon, Elderberry... limited only by your imagination!
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Flavoured gelatin "Mirrors"
Ingredients
- 1 cup Monin Syrup
- 2 tsp powdered gelatin
- 4 tbsp water
Method
Chill dessert plates. Heat water in a medium saucepan for a water bath. in a small saucepan, sprinkle the gelatin over the water and leave for 5 minutes without stirring. Place the saucepan containing the spongy gelatin in the hot water bath and allow the gelatin to melt, shaking it gently without stirring until it has completely dissolved. Stir in the syrup and transfer the saucepan to an ice water bath for a few minutes, occasionally shaking it gently, but not stirring, to avoid making bubbles. When the mixture has begun to thicken, divide among the chilled plates. At the point you may add decorative elements, such as mint leaves or tini flowers, arranging them in the setting mirror. Refrigerate the plates for at least 30 minutes, until the mirror has set, and proceed with plating the dessert.
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In The Ash
Ingredients
- 20ml Monin Lavender Syrup
- 30ml Grand Marnier
- 30ml Havana Club
- 100ml pineapple juice
Method
Fill shaker 3/4 filled with ice, pour ingredients in. Shake and serve in a glass filled with crushed ice.
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Lavender and Sage Martini
Ingredients
- 15ml Monin Lavender Syrup
- 30ml Grey Goose Citron
- 20ml Grey Goose
- 10ml Monin Jasmine Syrup
- 15ml lemon juice
- 6 sage leaves
- 2 lavender flowers
Method
Muddle sage leaves, lavender flowers and Monin Lavender Syrup. Add all other ingredients. Shake and strain into a Martini glass. Garnish with a lavender flower wrapped in a sage leaf.
Courtesy of Jeminah Leppard, Chaise Lounge, Melbourne
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