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 Flourishing…

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 crème fraîche 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 “crème fraîche” 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 (250°). 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.