Monin Almond Syrup - Orgeat

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Monin Almond Syrup - Orgeat

 

The almond is the fruit of the almond tree famous for bearing fragrant pink and white flowers. The flavour of sweet almonds is delicate and just slightly sweet. They are commonly used in confectionery baking and in marzipan, a traditional European and Mediterranean candy.

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Monin Almond Syrup - Orgeat

 Monin Almond Syrup - Orgeat

The almond is the fruit of the almond tree famous for bearing fragrant pink and white flowers. The flavour of sweet almonds is delicate and just slightly sweet. They are commonly used in confectionery baking and in marzipan, a traditional European and Mediterranean candy.

 

Shipping Packaging: Designed to get to you safely!

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

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.

 

 


 

 

Roma
• 10 ml MONIN Almond syrup
• 40 ml italian brandy
• 5 ml lemon juice
Straight in a glass filled with ice cubes.
Stir.

 

Almond Cappuccino
• 25 ml MONIN Almond syrup
• 150 ml milk
• 1 shot espresso
Pour espresso into a large cup and
reserve. Steam MONIN syrup and milk
together until mix foams. Pour mix over
coffee. Serve.

 

Nutty Smooth
• 25 ml MONIN Almond syrup
• 35 ml rum
• 70 pineapple juice
• 20 ml fresh cream
Pour all ingredients into a blender cup.
Fill with ice cubes. Blend until smooth.
Pour into a cocktail glass.
Almond Soda
• 15 ml MONIN Almond syrup
• 25 ml MONIN Glasco Lemon syrup
• soda water
Straight in a glass. Top with soda water.
Stir.

 

Almond Fizz
• 15 ml MONIN Almond syrup
• 5 ml MONIN Lime Juice cordial
• 35 ml gin
• soda water
Pour first 3 ingredients in a shaker filled
with ice cubes. Shake vigorously. Pour
into a tall glass filled with ice cubes. Top
with soda water.

 

Belgium Choco
• 20 ml MONIN Almond syrup
• 180 ml hot chocolate
• 60 ml milk
Steam ingredients together until mix
foams. Pour in a large glass and serve.

 

My Tai
• 20 ml MONIN Almond syrup
• dash MONIN Grenadine syrup
• 30 ml white rum
• 80 ml pineapple juice
• 15 ml lemon juice
• dash dark rum
Pour all ingredients in a shaker filled
with ice cubes. Shake vigorously.
Pour into a cocktail glass.

 

Italian Latteccino
• 15 ml MONIN Almond syrup
• 10 ml MONIN Cherry syrup
• 1 shot espresso
• 150 ml milk
Pour an espresso into a large cup and
reserve. Steam MONIN syrup and milk
together until mix foams. Pour mix
over coffee. Serve.

 

Mauresque
• 10 ml MONIN Almond syrup
• 40 ml anise liqueur
• mineral water
Build straight in a tall glass filled with ice
cubes. Top with mineral water.

 

Almond Tea
• 25 ml MONIN Almond syrup
• 240 ml iced tea
Straight in a glass filled with ice cubes.
Stir.

 


 

 

ALMOND RUM SHOT

Ingredients

40 ml dark rum

20 ml ALMOND Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Rocks

Glass size : 120.00 ml

 

ALMOND CAFÉ

Ingredients

25 ml ALMOND Syrup

1 shot(s) espresso

150 ml milk

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Cappuccino Cup

Glass size : 210.00 ml

 

ALMOND DESSERT

Ingredients

35 ml vodka

1 shot(s) espresso

20 ml ALMOND Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

Glass size : 90.00 ml

 

ALMOND FLAVOURED WHIPPED

CREAM

Ingredients

75 ml ALMOND Syrup

425 ml fresh cream

Method

Pour ingredients in a whipped cream canister.

Add gas cartridge.

Shake before serving.

Glass type : Any/Multiple

Glass size : 550.00 ml

 

ALMOND GLASCO

Ingredients

top club soda

15 ml ALMOND Syrup

25 ml GLASCO LEMON Syrup

Garnish

Lemon Wheel or Wedge

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

Glass size : 300.00 ml

 

ALMOND LATTÉ

Ingredients

20 ml ALMOND Syrup

160 ml milk

2 shot(s) espresso

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

Glass size : 240.00 ml

 

ALMOND PUNCH

Ingredients

80 ml orange juice

80 ml pineapple juice

30 ml ALMOND Syrup

10 ml GLASCO LEMON 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

Glass size : 200.00 ml

 

ALMOND TEA

Ingredients

240 ml black tea

25,00 ml ALMOND Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

Glass size : 480.00 ml

 

ALMONITA

Ingredients

2 ml cookie

10 ml ALMOND Syrup

100 ml milk

1 shot(s) espresso

20 ml CREME BRULEE SYRUP

Garnish

Whipped Cream

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

APPLE CHERRY PLUM

Ingredients

5 ml lemon juice

120 ml apple juice

5 ml ALMOND Syrup

20 ml CHERRY PLUM Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

Glass size : 300.00 ml

 

BELGIUM CHOCO

Ingredients

120 ml hot cocoa

60 ml milk

30 ml ALMOND Syrup

Garnish

Whipped Cream

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

Glass size : 240.00 ml

Alex Dzugani

 

BIZON MILK

Ingredients

15 ml COCONUT Syrup

20 ml ALMOND Syrup

60 ml milk

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Rocks

Glass size : 180.00 ml

 

BLANCO ALMOND

Ingredients

20 ml fresh cream

30 ml WHITE CACAO Liqueur

10 ml ALMOND Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Martini/Cocktail

M.A. Elbouab - Belgium

 

BLUE NAPOLEON

Ingredients

30 ml tangerine liqueur

top grapefruit juice

20 ml dry vermouth

15 ml BLUE CURACAO Syrup

5 ml ALMOND Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

 

CHOCO MOND

Ingredients

20 ml ALMOND Syrup

150 ml milk

1 shot(s) espresso

10 ml WHITE CHOCOLATE Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Tumbler / Highball Glass

Glass size : 210.00 ml

 

CHOCOLATA COFFEE

Ingredients

top whipped cream

1 shot(s) espresso

20 ml milk

25 ml CHOCOLATE Syrup

15 ml ALMOND Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Martini/Cocktail

Glass size : 90.00 ml

 

FEVER

Ingredients

15 ml PEACH Syrup

120 ml club soda

10 ml APRICOT Syrup

35 ml vodka

dash(es) ALMOND Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

Glass size : 360.00 ml

Mario Hofferer - Austria

 

GOD OLMEC

Ingredients

20 ml lemon juice

100 ml guava juice

30 ml gold tequila

20 ml passion fruit liqueur

15 ml ALMOND Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

 

ITALIAN CAPPUCCINO

Ingredients

top whipped cream

20 ml milk

15 ml ALMOND Syrup

25 ml CHERRY Syrup

1 shot(s) espresso

Garnish

Whipped Cream

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

Glass size : 180.00 ml

 

ITALIAN FREEZE CAPPUCCINO

Ingredients

40 ml milk

15 ml ALMOND Syrup

1 shot(s) espresso

25 ml CHERRY Syrup

top whipped cream

Garnish

Cherries

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

Glass size : 210.00 ml

 

ITALIAN LATTÉCCINO

Ingredients

150 ml milk

1 shot(s) espresso

15 ml ALMOND Syrup

10 ml CHERRY Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Cappuccino Cup

Glass size : 210.00 ml

 

LA LAGUNA DECAS TATAS

Ingredients

20 ml ALMOND Syrup

2 piece(s) cucumber

40 ml tequila

8 ml pineapple juice

20 ml lime juice

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

Glass size : 120.00 ml

 

MAI TAI LIGHT

Ingredients

15 ml ALMOND Syrup

40 ml orange juice

10 ml LIME JUICE CORDIAL Concentrate

80 ml pineapple juice

10 ml lemon juice

15 ml CARIBBEAN 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

 

MARZIPAN LATTÉ

Ingredients

20 ml ALMOND Syrup

1 shot(s) espresso

150 ml milk

10 ml BUTTERSCOTCH Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Tumbler / Highball Glass

Glass size : 210.00 ml

 

MARZIPAN WHIPPED CREAM

Ingredients

250 ml fresh cream

30 ml ALMOND Syrup

20 ml BUTTERSCOTCH Syrup

Method

Pour ingredients in a whipped cream canister.

Add gas cartridge.

Shake before serving.

Glass type : Other

Glass size : 550.00 ml

 

MY FIZZ

Ingredients

top club soda

35 ml gin

15 ml ALMOND Syrup

5 ml LIME Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

Glass size : 360.00 ml

 

MY TAI

Ingredients

15 ml lemon juice

1 dash(es) dark rum

30 ml rum

80 ml pineapple juice

20 ml ALMOND Syrup

1 dash(es) GRENADINE Syrup

Garnish

Orange Peel, Wheel or Wedge

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

Glass size : 360.00 ml

 

NUTTY SMOOTH

Ingredients

35 ml rum

20 ml fresh cream

70 ml pineapple juice

25 ml ALMOND 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

 

ROMA

Ingredients

5 ml lemon juice

40 ml Italian brandy

10 ml ALMOND Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Rocks

Gerhard Kozbach

 

ROUGE VIENNE

Ingredients

40 ml red wine

5 ml CINNAMON Syrup

20 ml cranberry juice

5 ml VANILLA Syrup

10 ml lime juice

1 ml ALMOND Syrup

20 ml orange juice

20 ml rum

Garnish

Cinnamon Powder

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

Glass size : 150.00 ml

 

SPICED CHERRY ALMOND / SOY

LATTE

Ingredients

15 ml CHERRY Syrup

5 ml CINNAMON Syrup

5 ml ALMOND Syrup

1 shot(s) espresso

100 ml soy milk

Method

Steam MONIN flavouring(s) and milk together until frothy.

Pour in a glass / cup.

Top with coffee.

Serve.

Glass type : Mug

Glass size : 155.00 ml

 

VIRGIN MAI TAI

Ingredients

20 ml CARIBBEAN Syrup

10 ml APRICOT Syrup

10 ml LIME JUICE CORDIAL Concentrate

5 ml ALMOND Syrup

top pineapple juice

Method

Shake the syrups with lemon juice. Pour in the glass fill with

crush ice. Top with pineapple juice

Glass type : Tumbler / Highball Glass

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Monin Almond Syrup - Orgeat

Monin Almond Syrup - Orgeat

Monin Almond Syrup - Orgeat

 

The almond is the fruit of the almond tree famous for bearing fragrant pink and white flowers. The flavour of sweet almonds is delicate and just slightly sweet. They are commonly used in confectionery baking and in marzipan, a traditional European and Mediterranean candy.

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