Monin is proud to introduce its new Gourmet Flavouring Line

 

Discover and enjoy 4 delectable and evocative flowery syrups :

Rose, Violet, Jasmine & Lavender.

 

Those delightful scents that used to hang around bouquets on our tables are now enchanting our palate! The New Culinary Trend is FlourishingÖ Bring a flowery touch to your drinks and meals. Thanks to this new bouquet of flavours, you will easily be able to create meals, hot and frozen drinks as well as cocktails for a colourful and original result that will seduce and astonish your guests.

The New Culinary Trend is Flourishing:

Violet
Mozzarella Violet Appetizer Marinade for at least 2 hours the mozzarella cut in small cubes in the Monin Violet Syrup. Stick together the pieces of violet mozzarella and some cherry tomatoes.	Violet Milkshake 2 cl Monin Violet Syrup 10 cl Milk 2 to 8 scoops of Vanilla Ice Cream Blend and enjoy!
Vanilla - Violet Champagne 1 cl Monin Vanilla Syrup 1 cl Monin Violet Syrup 10 cl Champagne Pour syrups into champagne flute. Slowly add the champagne. Drop sugar cube into glass. Garnish with violet petal. Serve immediately.	Violet Martini 1,5 cl Monin Violet Syrup 4,5 cl Vanilla Vodka or Rum Ice Shake with ice until cold. Strain into a chilled martini glass. Garnish with violet petals or mint leaves.
Rose
Etincelle de Nuit 1 cl Monin Rose Syrup 6 cl Champagne Vanilla Rose Whipped Cream 50 cl Heavy Whipping Cream 50 cl Monin Vanilla Syrup 2 cl Monin Rose Syrup Combine in whipping canister and shake well. Add gas cartridge and shake for 10 seconds. Begin whipping	Shrimp and Salmon Quiche with Monin Rose 4 eggs, 6 table spoon of crËme fraÓche or half & half, 1 Unbaked pie crust in quiche dish, 200 g. pink shelled shrimps, 100 g. smoked salmon (cut in pieces), 1 small mushroom can, Salt, pepper, nutmeg, Rose MONIN syrup Mix the eggs, the ìcrËme fraÓcheî or half &half, add salt, pepper and the nutmeg. Place the unbaked pie crust in a dish, display the shrimps, the salmon and the mushrooms. Pour the mixture. Bake the quiche for 40 minutes (250ƒ). 5 minutes before the end , pour some Monin Rose syrup, it will caramelize. You can either eat the quiche warm or cold.
Lavender
Madame Mona 3 cl Monin Lavender Syrup 3 cl Cranberry Juice 1,5 cl Grand Marnier 3 cl Gin Shake with ice until very cold, strain into a martini glass French Garden Iced Tea 3 cl Monin Lavender 24 cl Fresh Brewed Iced Tea Mix together. Serve over ice and garnish with a lemon twist	Lavender Martini 1,5 cl Monin Lavender Syrup 4,5 cl Vanilla Vodka or Rum Ice Garnish: Edible flower or mint leave Shake with ice until cold. Strain into a chilled martini glass.
Jasmine
Jazzmatini 6 cl Vanilla Vodka 1 cl Monin Jasmine Syrup Shake until very cold, strain into a chilled martini glass Hot Jasmine Tea 1 cl Monin Jasmine Syrup 1,5 cl Monin Pure Cane Sugar 24 cl Hot Tea Combine in warm tea cup.	Flower Basket Tea 1,5 cl Monin Pure Cane 1 cl Monin Violet 1 cl Monin Rose 1 cl Monin Jasmine 30 cl Fresh Brewed Tea Ice Combine in glass and serve with orange wedge, mint sprig or edible flowers.

To preserve their whole flavour, Monin syrups should not be cooked, but just added as a final touch.