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57 T Bird with Honolulu Plates
Ingredients
- 15ml Monin Almond syrup
- 20ml Monin Blood Orange syrup
- 20ml of falernum syrup
- 20ml Monin Ginger syrup
- 30ml 42Below Pure vodka
- Pineapple juice
- 20ml Golden Rum
Method
In a catalina or pilsner beer glass build the following on ice, Monin Almond syrup, 20mls Monin Blood Orange syrup, 20mls of falernum syrup (spicy syrup), 20mls Monin Ginger syrup, 30mls 42 Below vodka, top with pineapple juice and finish with 20mls of Golden Rum, garnish with a large slice of pineapple.
Courtesy of Kory at Cibo, Auckland. Featured on George FM "Mix it with Monin" 26th October 2007.
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57 T Bird with Honolulu Plates
Ingredients
- 15ml Monin Almond syrup
- 20ml Monin Blood Red Orange syrup
- 20ml of falernum syrup
- 20ml Monin Ginger syrup
- 30ml 42Below Pure vodka
- Pineapple juice
- 20 ml Golden Rum
Method
In a catalina or pilsner beer glass build the following on ice, Monin Almond syrup, 20mls Monin Blood Orange syrup, 20mls of falernum syrup (spicy syrup), 20mls Moinin Ginger syrup, 30mls 42 Below vodka, top with pineapple juice and finish with 20 mls of Golden Rum, garnish with a large slice of pineapple.
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Bloody Mojito
Ingredients
- 45ml Monin Blood Orange syrup
- 15ml Midori
- 30ml White Rum
- 2 Brown sugar cubes
- Juice of one lime
- Fresh mint
- Sparkling water
Method
Muddle ingredients, strain and serve in a tall glass. Top with sparkling water & garnish with mint. Courtesy of Jeremy at Aveia Bar, Auckland. Featured on George FM "Mix it with Monin" 28th September 2007.
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