Monin Pinacolada Syrup - Piña-Colada X6
STU-75142
New product
Monin Pinacolada Syrup
Enjoy the taste of Puerto Rico with the intense MONIN Piña-Colada syrup! MONIN Piña-Colada
brings into the world a unique Caribbean touch. Piña-Colada means “strained pineapple” and MONIN’s new flavour combines the natural essence of a fresh pineapple with the sweetness of coconut
Please Note: This is a special order item and may take up to a week to order in specially
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Monin Pinacolada Syrup
Enjoy the taste of Puerto Rico with the intense MONIN Piña-Colada syrup! MONIN Piña-Colada
brings into the world a unique Caribbean touch. Just picture yourself savouring sunny beverages in a sensuous atmosphere… Piña-Colada means “strained pineapple” and MONIN’s new flavour combines the natural essence of a fresh pineapple with the sweetness of the coconut fruit.
Puerto Rican inspired Piña-Colada will allow you to create easily delightful aromas in plenty of summer alcoholic and non-alcoholic beverages just by pouring and stirring…
Try it out in cocktails or mocktails, desserts...
you might even want to try it in beers,
it’s delicious!
Shipping Packaging:
Bottle Packaging - Post Me Inflatable Airbag Packaging
14 cell inflated bag, designed to prevent breakage from a 3m significant fall
- Single bag can bear 60~120kg of pressure without breaking.
Monin Cocktail Recipe iPhone Support Application
This flavour allows you to enhance the flavours of your coffees, cappuccinos, tea, granitas, to create cocktails and mocktails.
Many resturants also use the monin syrup range as a final touch for desserts to help flavours of out of season or low quailty fruits.
These syrups are produced by the reknown French brand Monin, with the highest quality of the industry, Using natural fruit and white beet sugar.
Monin syrups are made exclusively with pure cane sugar also known as white beet sugar.
As an aroma enhancer, pure cane sugar optimises the restitution of flavour and respect for all other ingredients, it also increases the stability of the product and shelf life expectancy.
Refridgeration
The Monin range contains no fat, no cholesterol and no artificial preservatives. With the range homogenised and flash pasteurised to give the best possible quality anf natural flavours.
Cocktails: Add base spirit for low alcohol cocktail.
Mocktails: Blend Monin with ice/fruit juices etc.
Flavoured Cappuccino: Try 10ml Hazelnut or Irish Cream.
Milkshakes/Smoothies: 60ml any of the 52 flavours.
European Soda: Try Kiwi/Passionfruit topped with soda.
Iced Teas: Peach, Mango, Raspberry, Lemon. Add water.
Granita: Up market ice slush drink. Blend with ice.
Sparkling/Still Wine/Sangria: Add 10ml to Champagne.
Winter Hot Toddies: Try Apple & Cinnamon, add boiling water & Slice of lemon
Marinades: e.g. Apricot for chicken.
Flavouring: Cream, Custard & Yoghurt. 30ml to one cup.
Pastries/Baking/Desserts/Pancakes: Also as a glaze for tarts.
Children's Cocktails: In a blender with ice/fruit/juices.
Monin non-alcoholic liqueur syrups has been a French brand since 1912 and exported to over 75 countries around the world.
ACAPULCO
Ingredients
120 ml pineapple juice
10 ml GRENADINE Syrup
10 ml PINA-COLADA Syrup
Garnish
Pineapple Flag or Wedge
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
ANISELADA
Ingredients
120 ml tonic water
20 ml ANISE Syrup
20 ml PINA-COLADA Syrup
Method
Combine ingredients in a glass filled with ice cubes.
Stir and serve.
Glass type : Tumbler / Highball Glass
BANANA COLADA SMOOTHIE
Ingredients
15 ml BANANA Fruit Mix
15 ml PINA-COLADA Syrup
100,00 ml milk
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
BLUE COLADA FLAVOURED SODA
Ingredients
200,00 ml club soda
25 ml BLUE CURACAO Syrup
15 ml PINA-COLADA Syrup
Method
Combine ingredients in a glass filled with ice cubes.
Stir and serve.
Glass type : Tumbler / Highball Glass
Andrew Yiu
BLUE HAWAII
Ingredients
20 ml PINA-COLADA Syrup
60 ml pineapple juice
10 ml BLUE CURACAO Syrup
90 ml milk
Garnish
Cherries
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
Glass size : 200.00 ml
BLUE MOUNTAIN FREEZE
Ingredients
15 ml BLUE CURACAO Syrup
60 ml apple juice
15 ml PINA-COLADA Syrup
90 ml milk
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Tumbler / Highball Glass
BUBBLETROUBLE
Ingredients
40 ml pineapple juice
50 ml orange juice
10 ml PINA-COLADA Syrup
30 ml BUBBLE GUM Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
BUBBLY BUBBLE MILK
Ingredients
top club soda
60 ml milk
15 ml PINA-COLADA Syrup
15 ml BUBBLE GUM Syrup
Method
Combine ingredients in a glass filled with ice cubes.
Stir and serve.
Glass type : Tumbler / Highball Glass
CANDY PINA
Ingredients
80 ml milk
30 ml PINA-COLADA Syrup
30 ml CANDY STRAWBERRY Syrup
Method
Pour ingredients into a blender cup.
Fill with ice cube
Blend until smooth
Pour into a cocktail glass
Glass type : Tumbler / Highball Glass
CARIBBEAN WAY
Ingredients
40 ml rum
1 banana
30 ml PINA-COLADA Syrup
30 ml fresh cream
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
COLADA SHAKE
Ingredients
60 ml banana juice
60 ml milk
30 ml PINA-COLADA Syrup
Garnish
Banana Chips
Method
Combine ingredients in a mixing tin.
Fill tin with ice cubes.
Spindle mix and pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
CUBAN AFFAIR
Ingredients
10 ml lime juice
40 ml rum
100 ml passion fruit syrup juice
10 ml MOJITO MINT Syrup
20 ml PINA-COLADA Syrup
Garnish
Mint Sprig
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
GIN TOUCH
Ingredients
80 ml tonic water
35 ml gin
20 ml PINA-COLADA Syrup
Method
Combine ingredients in a glass filled with ice cubes.
Stir and serve.
Glass type : Tumbler / Highball Glass
IN TROUBLE
Ingredients
40 ml pineapple juice
60 ml orange juice
10 ml COCONUT Syrup
15 ml PINA-COLADA Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
KOOLER CALADA CALADA
Ingredients
20,00 ml FROSTED MINT Liqueur
15,00 ml PINA-COLADA Syrup
40 ml rum
90 ml pineapple juice
Garnish
Whipped Cream
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
Glass size : 300.00 ml
Andrew Yiu
MINTLY COLADA
Ingredients
90 ml apple juice
60 ml soy milk
10 ml GREEN MINT Syrup
20 ml PINA-COLADA Syrup
Garnish
Cherries
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
MONIN COLADA
Ingredients
40 ml rum
20 ml fresh cream
120 ml pineapple juice
30 ml PINA-COLADA Syrup
Garnish
Banana Chips
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
PASSION PINA
Ingredients
1,00 piece(s) passion fruit
70 ml pineapple juice
25 ml PINA-COLADA Syrup
15 ml POMEGRANATE Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
PINA COLADA GRANITA
Ingredients
4 litre(s) mineral water
1 litre(s) PINA-COLADA Syrup
Method
Pour ingredients into a granita machine and freeze.
Serve.
Glass type : Granita Batch
PINA COLADA MONIN
Ingredients
20 ml milk
40 ml rum
80 ml pineapple juice
30 ml PINA-COLADA Syrup
Garnish
Pineapple Flag or Wedge
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
PINA GRANITA
Ingredients
6 litre(s) mineral water
2 litre(s) rum
2 litre(s) PINA-COLADA Syrup
Method
Pour ingredients into a granita machine and freeze.
Serve.
Glass type : Granita Batch
PINA SMOOTH
Ingredients
2 scoop(s) fresh cream
80,00 ml pineapple juice
20 ml PINA-COLADA Syrup
10 ml CARIBBEAN Syrup
10 ml COCONUT Syrup
Garnish
Pineapple Flag or Wedge
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
PINA TONIC
Ingredients
200 ml tonic water
30 ml PINA-COLADA Syrup
Method
Combine ingredients in a glass filled with ice cubes.
Stir and serve.
Glass type : Tumbler / Highball Glass
PINE LIGHT
Ingredients
30,00 ml milk
60 ml pineapple juice
20 ml WATERMELON Syrup
20 ml PINA-COLADA Syrup
Garnish
Pineapple Flag or Wedge
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
SINGLE SHOT
Ingredients
10 ml PINEAPPLE Syrup
5 ml PINA-COLADA Syrup
45 ml rum
Method
Combine ingredients in a glass / cup.
Stir, and serve.
Glass type : Shot Glass
TONIC COLADA
Ingredients
top tonic water
30 ml PINA-COLADA Syrup
Method
Combine ingredients in a glass filled with ice cubes.
Stir and serve.
Glass type : Tumbler / Highball Glass
TROPICAL BANANA BREAKFAST
Ingredients
30,00 ml PINA-COLADA Syrup
banana
2 tbsp. oat nuts
125 gram(s) yogurt
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
VIRGIN COLADA
Ingredients
120 ml pineapple juice
40 ml milk
25 ml PINA-COLADA Syrup
Garnish
Pineapple Flag or Wedge
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
VIRGIN GUAVA COLADA
Ingredients
60 ml pineapple juice
90 ml milk
10 ml PINA-COLADA Syrup
20 ml GUAVA Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
VIRGIN PINA COLADA
Ingredients
15,00 ml fresh cream
60 ml pineapple juice
10 ml CARIBBEAN Syrup
30 ml PINA-COLADA Syrup
Method
Pour ingredients into a blender cup.
Cover with ice cubes.
Blend until smooth.
Pour mix into a glass.
Serve.
Glass type : Hurricane / Smoothie glass
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