Monin Pinacolada Syrup

 Monin Pinacolada

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

MONIN Ultimate Cocktails App

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