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Golden Dream
Ingredients
- 30ml fresh cream
- 30ml fresh orange juice
- 30ml Monin Orange Curacao Liqueur
- 30ml Galliano
Method
Chill down a Martini glass.
Place all ingredients in an iced cocktail shaker, shake and strain into the glass. Garnish with the zest of an orange.
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Lychee Tai
Ingredients
- 40ml Chivas Regal 12yo
- 15ml Monin Almond (Orgeat) Syrup
- 10ml Monin Orange liqueur
- 10ml freshly squeezed lime juice
- 2 dashes of Angostura bitters
- 2 canned lychees
- 1 egg white (optional)
- Orange twist & mint tip for garnish
Method
Muddle lychees, add all liquids, shake and strain into short glass fill with ice. Garnish.
Adding an egg white gives the cocktail a nice fluffy top but is optional.
Based on a Mai Tai, which was created in San Franciso's East Bay in 1944, by a legendary California restaurateur, the late Vic Bergeron of Trader Vic's.
Great summer drink and easy to make.
Courtesy of Jamie Lawton at Suite Bar AK City. Featured on George FM "Mix it with Monin" 31st August 2007.
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Mai Tai
Ingredients
- Ice cubes
- 1 long strip orange zest
- 45ml White Rum
- 10ml Monin Orange Curacao Liqueur
- 10ml lime juice
- 15ml pineapple juice
- Dash of angostura bitters
- 15ml Monin Almond Syrup
- Fresh mint leaves and 1 orange wedge for garnish.
Method
Grind zest into a highball glass. Fill glass and a cocktail shaker with ice. Add Rum, Orange Curacao, juices, bitters and Almond syrup to shaker. Shake and strain into ice-filled glass. Garnish with mint leaves and orange wedge.
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Orange and Chocolate Mojito
Ingredients
- 3 orange slices
- 3 brown sugar cubes
- dash of Monin Cane Sugar Syrup
- 1 part lime juice
- 4 parts Havana Club (Cuban) rum
- 1 part Monin Dark Creme de Cacao Liqueur
- 1 part Monin Orange Curacao Liqueur
- 6 baby mint leaves
- crushed ice
- soda water to top up
Method
Muddle orange slices, sugar cubes, Monin Cane Sugar Syrup, and lime juice in a cocktail shaker until the cubes are completely crushed. Add the rum, Monin Creme de Cacao Liqueur and Monin Orange Curacao Liqueur followed by the mint leaves and fill with crushed ice. Shake well, then pour into a chilled sling glass. Top up with soda water.
Courtesy of Renee Lang's "Cocktails for all occasions" book created with the help of Hiltons Bellini Bar Crew. Featured on George FM "Mix it with Monin", 10th March 2006.
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Trader Vic Mai Tai
Ingredients
- 45-60ml Appleton Estate V/X Jamaican Rum
- 15ml Monin Orange Curacao
- 15ml Monin Almond Syrup (Orgeat)
- Juice of 1 fresh lime
- Sugar Syrup
Method
Combine ingredients in a shaker. Add ice and shake well. Strain over crushed ice into a Rock glass & garnish with a fresh mint sprig. (adjusting the amount of sugar syrup to taste)
Courtesy of Allen from the Rum Company New Zealand, Pakuranga, Auckland.
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