Monin Triple Sec Syrup

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Monin Triple Sec Syrup

 

The first Triple Sec liqueur was invented in France and derived from bittersweet orange peels. The liqueur is still made in France today with sun-dried orange peels from Haiti. The word sec means dry in French. Featuring a mild orange peel flavor, Monin Triple Sec contains no alcohol for great versatility. Use Monin Triple Sec in the margarita

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Monin Triple Sec Syrup

 Monin Triple Sec

The first Triple Sec liqueur was invented in France and derived from bittersweet orange peels. The liqueur is still made in France today with sun-dried orange peels from Haiti. The word sec means dry in French.

Featuring a mild orange peel flavor, Monin Triple Sec contains no alcohol for great versatility. Use Monin Triple Sec in the margarita, in many other cocktails, and beyond. Its mild orange flavor makes it ideal for non-alcoholic applications including lemonades, sodas and orange-scented mochas

 

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

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.

 

 

ANISE KOOLA COOLA

Ingredients

5 ml ANISE Syrup

15 ml TRIPLE SEC CURACAO Syrup

40 ml vodka

1 wedge(s) lime

Garnish

Lime Wheel or Wedge

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Rocks

 

ASIAN MACAROON

Ingredients

20,00 ml MACAROON syrup

10 ml TRIPLE SEC CURACAO Syrup

180,00 ml milk

30 ml 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 : 300.00 ml

 

BELOW 0°

Ingredients

15 ml SANGRIA MIX Syrup

80 ml red wine

10 ml TRIPLE SEC CURACAO Syrup

40 ml orange

20 ml lemon

Method

Steam ingredients together until hot.

Pour mix in a glass / cup.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

BEST WISHES

Ingredients

10 ml TRIPLE SEC CURACAO Syrup

10 ml PURE CANE SUGAR Syrup

45 ml rum

15 ml liqueur

10 ml lemon juice

10 longan

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Margarita Glass

 

BLUE FLAVOURED TONIC

Ingredients

10 ml lemon juice

150 ml tonic water

10 ml BLUE CURACAO Syrup

30 ml TRIPLE SEC CURACAO Syrup

Garnish

Orange Peel, Wheel or Wedge

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

 

BLUE VODKA

Ingredients

10 ml lemon juice

35 ml vodka

15 ml BLUE CURACAO Syrup

10 ml TRIPLE SEC CURACAO Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

CAFÉ SOUFFLÉ

Ingredients

20 ml TRIPLE SEC CURACAO Syrup

2 shot(s) espresso

150 ml milk

Garnish

MONIN dark Chocolate topping sauce

Method

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

Pour the double espresso in a cup.

Top with the foam of the milk.

Serve.

Glass type : Cappuccino Cup

 

CARIBBEAN FRUITY CAKE

Ingredients

20 ml TRIPLE SEC CURACAO Syrup

100 ml orange juice

20 ml CREME BRULEE SYRUP

1,00 scoop(s) vanilla ice cream

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 : Hurricane / Smoothie glass

 

CHOCOLATE MINT T

Ingredients

40 ml vanilla vodka

20 ml TRIPLE SEC CURACAO Syrup

15 ml CHOCOLATE MINT Syrup

top tonic water

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

 

CORDIAL GRAPEFRUIT

Ingredients

60 ml grapefruit juice

top lemonade

10 ml TRIPLE SEC CURACAO Syrup

30 ml LIME JUICE CORDIAL Concentrate

Garnish

Grapefruit Wheel or Wedge

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Tumbler / Highball Glass

 

CREAMY PIE

Ingredients

30 ml APPLE PIE syrup

10 ml TRIPLE SEC CURACAO Syrup

100 ml milk

2 scoop(s) vanilla ice cream

Garnish

MONIN dark Chocolate topping sauce

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass drizzled with MONIN Dark chocolate

sauce

Serve.

Glass type : Hurricane / Smoothie glass

Glass size : 360.00 ml

 

DRY ORANGE TEA

Ingredients

30 ml ORANGE Syrup

10 ml TRIPLE SEC CURACAO Syrup

240 ml iced tea

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

 

GREEN DELIGHT

Ingredients

25,00 ml BLUE CURACAO Syrup

10 ml TRIPLE SEC CURACAO Syrup

150 ml fresh orange juice

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Margarita Glass

 

JULY

Ingredients

5 ml VIOLET Syrup

5 ml TRIPLE SEC CURACAO Syrup

10 ml vanilla vodka

10 ml aloe juice

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Shot Glass

 

KIWI RITA

Ingredients

30 ml KIWI Syrup

10 ml TRIPLE SEC CURACAO Syrup

1 kiwi

30 ml lemon juice

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Margarita Glass

 

LONGAN TREE

Ingredients

20 ml TRIPLE SEC CURACAO Syrup

15 ml mao tai

10 ml lime juice

6 longan

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Margarita Glass

 

MELON VODKA

Ingredients

5 ml lemon juice

35 ml vodka

10 ml TRIPLE SEC CURACAO Syrup

25 ml MELON Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

MEXICAN TEA

Ingredients

20 ml tequila

15 ml whisky (scotch, canadian)

120 ml iced tea

20 ml TRIPLE SEC CURACAO Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Tumbler / Highball Glass

 

MINT MOCHA MARTINI

Ingredients

top whipped cream

1 shot(s) espresso

40 ml vodka

20 ml TRIPLE SEC CURACAO Syrup

15 ml CHOCOLATE MINT Syrup

Garnish

Whipped Cream

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

MINT SODA

Ingredients

6 leaf(ves) mint

top club soda

10 ml LIME JUICE CORDIAL Concentrate

10 ml TRIPLE SEC CURACAO Syrup

20 ml GREEN MINT Syrup

Garnish

Mint Sprig

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Tumbler / Highball Glass

 

ORANGE BLOSSOM COFFEE

Ingredients

120 ml milk

2 shot(s) espresso

20 ml TRIPLE SEC CURACAO Syrup

15 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

 

ORANGE BUD

Ingredients

40,00 ml milk

60 ml cranberry juice

10 ml TRIPLE SEC CURACAO Syrup

30 ml ORANGE Syrup

Garnish

Gooseberries

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

 

ORANGE CHOC

Ingredients

190 ml liquid chocolate

20 ml TRIPLE SEC CURACAO Syrup

Method

Steam MONIN flavouring(s) and chocolate together until

frothy.

Pour in a glass / cup.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

ORANGE CRAZIN

Ingredients

70,00 ml orange juice

10 ml MOJITO MINT Syrup

1/2 orange

20 ml BLOOD ORANGE Syrup

10 ml TRIPLE SEC CURACAO Syrup

Garnish

Orange Peel, Wheel 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

 

ORANGE FLAVOURED

CHOCOLATE

Ingredients

160 ml hot cocoa

20 ml TRIPLE SEC CURACAO Syrup

Method

Steam ingredients together until hot.

Pour mix in a glass / cup.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

ORANGE MOCHA

Ingredients

15 ml TRIPLE SEC CURACAO Syrup

150 ml milk

15 ml CHOCOLATE Sauce

1 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 : Tumbler / Highball Glass

 

ORANGE SMOOTHIE

Ingredients

30 ml ORANGE Syrup

10 ml TRIPLE SEC CURACAO Syrup

125,00

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

 

PARISIAN CHESTNUT LATTE

Ingredients

10 ml CHESTNUT Syrup

10 ml TRIPLE SEC CURACAO Syrup

120 ml milk

1 shot(s) espresso

Method

Put the syrups and espresso in the coffee mug, stir well. Top

with the steamed milk

Glass type : Mug

 

PASSION BLOOD

Ingredients

1 piece(s) passion fruit

10,00 ml ginger ale

20 ml pineapple juice

40 ml orange juice

20 ml TRIPLE SEC CURACAO Syrup

10 ml BLOOD ORANGE 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

 

PRIME TIME

Ingredients

120 ml green tea

10 ml milk

5 ml TRIPLE SEC CURACAO Syrup

35 ml ORANGE 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 : Tumbler / Highball Glass

 

RASPBERRY HOT CHOCOLATE

Ingredients

15 ml STRAWBERRY Fruit Mix

10 ml CHOCOLATE Sauce

5 ml TRIPLE SEC CURACAO Syrup

180 ml milk

Method

Combine ingredients in a glass / cup.

Stir, and serve.

Glass type : Mug

 

ROSE BOURBON

Ingredients

40 ml bourbon

100 ml orange juice

1 dash(es) GRENADINE Syrup

30 ml TRIPLE SEC CURACAO 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 : Tumbler / Highball Glass

 

STRAWBERRY FLOWER

Ingredients

30 ml lemon juice

20 ml JASMINE Syrup

15 ml TRIPLE SEC CURACAO Syrup

5,00 strawberry(ies)

Garnish

Lime Wheel 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

 

STRAWBERRY VIRGIN MARGARITA

Ingredients

40 ml STRAWBERRY Fruit Mix

10 ml TRIPLE SEC CURACAO Syrup

60,00 ml lime juice

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Margarita Glass

 

TAMPA BAY

Ingredients

1/2 orange

70 ml grapefruit juice

20 ml TRIPLE SEC CURACAO Syrup

20 ml ORANGE 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

 

TANGERINE YOGURT SOY MILK

Ingredients

20 ml TRIPLE SEC CURACAO Syrup

100 ml soy milk

60 ml yogurt

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

 

TRIPLE BLUE

Ingredients

top tonic water

10 ml lemon juice

20 ml TRIPLE SEC CURACAO Syrup

10 ml BLUE CURACAO Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

 

TRIPLE CAÏPIRINHA

Ingredients

40 ml cachaça

piece(s) lime

30 ml TRIPLE SEC CURACAO Syrup

Method

Pour fruit into a glass and muddle with MONIN flavouring(s).

Fill glass with crushed ice.

Add remaining ingredients.

Stir and serve with a straw.

Glass type : Rocks

 

TRIPLE HAZELNUT CAPPUCCINO

Ingredients

150 ml milk

1 shot(s) espresso

15 ml HAZELNUT Syrup

15 ml TRIPLE SEC CURACAO 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

 

TRIPLE MANDARIN MARTINI

Ingredients

50 ml vodka

15 ml lemon juice

15 ml TANGERINE Syrup

20 ml TRIPLE SEC CURACAO Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

TRIPLE MINT

Ingredients

10 ml LIME JUICE CORDIAL Concentrate

top club soda

10 ml TRIPLE SEC CURACAO Syrup

20 ml GREEN MINT Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Tumbler / Highball Glass

 

TRIPLE SEC FLAVOURED TEA

Ingredients

10 ml lemon juice

250 ml iced tea

30 ml TRIPLE SEC CURACAO Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Tumbler / Highball Glass

 

TRIPLE TEA

Ingredients

40 ml orange juice

120 ml iced tea

30 ml TRIPLE SEC CURACAO Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Tumbler / Highball Glass

 

TRIPLE TEQ.

Ingredients

40 ml tequila

10 ml lemon juice

20 ml TRIPLE SEC CURACAO Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Margarita Glass

 

TRIPLE WHITE

Ingredients

40 ml rum

50 ml orange juice

15 ml TRIPLE SEC CURACAO Syrup

10 ml GRENADINE Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

 

TROÏKA

Ingredients

40 ml vodka

20 ml lemon juice

30 ml TRIPLE SEC CURACAO Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

VIRGIN MARGARITA

Ingredients

30,00 ml Tequila Flavour Syrup

15 ml TRIPLE SEC CURACAO Syrup

80 ml SWEET & SOUR Concentrate

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Margarita Glass

 

VIRGINS ISLANDS

Ingredients

100 ml cranberry juice

15 ml TRIPLE SEC CURACAO Syrup

30 ml rum

30 ml Coconut - Fruit Puree Mix

Garnish

Gooseberries

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Tumbler / Highball Glass

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Monin Triple Sec Syrup

Monin Triple Sec Syrup

Monin Triple Sec Syrup

 

The first Triple Sec liqueur was invented in France and derived from bittersweet orange peels. The liqueur is still made in France today with sun-dried orange peels from Haiti. The word sec means dry in French. Featuring a mild orange peel flavor, Monin Triple Sec contains no alcohol for great versatility. Use Monin Triple Sec in the margarita

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