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Monin Butterscotch Syrup
Butterscotch is known as a seductive blend of butter, brown sugar and vanilla aromas, often used as a flavouring for candies, cookies, ice creams, frosting or dessert sauces. MONIN Butterscotch gourmet syrup is a real essence, yet convenient and ready to pour. Add a twist of perfection to all your hot or chilled drinks, or even as gourmet dessert toppings.
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Monin Butterscotch Syrup
Butterscotch is known as a seductive blend of butter, brown sugar and vanilla aromas, often used as a flavouring for candies, cookies, ice creams, frosting or dessert sauces. MONIN Butterscotch gourmet syrup is a real essence, yet convenient and ready to pour. Add a twist of perfection to all your hot or chilled drinks, or even as gourmet dessert toppings.
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
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 and 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.
BOURGES ROYAL MARTINI
Ingredients
30 ml MANGO Fruit Mix
10 ml BUTTERSCOTCH Syrup
1/2 lime
50 ml vodka
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
BUTTER RUM LATTÉ
Ingredients
20 ml BUTTERSCOTCH Syrup
1 shot(s) espresso
10 ml CARIBBEAN Syrup
150 ml milk
top whipped cream
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 : Tumbler / Highball Glass
BUTTER SCOTCH!!!
Ingredients
35 ml whisky (scotch, canadian)
30 ml apple juice
20 ml BUTTERSCOTCH Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Rocks
BUTTER WHISKEY
Ingredients
40 ml whisky (scotch, canadian)
25 ml BUTTERSCOTCH Syrup
Method
Combine ingredients in a glass filled with ice cubes.
Stir and serve.
Glass type : Rocks
BUTTER-BANANA
Ingredients
60 ml orange juice
40 ml pineapple juice
10 ml BUTTERSCOTCH Syrup
25 ml YELLOW BANANA Syrup
Garnish
Banana Chips
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Tumbler / Highball Glass
Glass size : 240.00 ml
BUTTERMILK
Ingredients
80 ml milk
20 ml CHOCOLATE MINT Syrup
30 ml BUTTERSCOTCH 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
BUTTERSCOTCH CAPPUCCINO
Ingredients
1 shot(s) espresso
150 ml milk
30 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 : Cappuccino Cup
BUTTERSCOTCH COCOA
Ingredients
20 ml BUTTERSCOTCH Syrup
150 ml hot cocoa
top 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
BUTTERSCOTCH FLAVOURED
WHIPPED CREAM
Ingredients
425 ml fresh cream
75 ml BUTTERSCOTCH Syrup
Method
Pour ingredients in a whipped cream canister.
Add gas cartridge.
Shake before serving.
Glass type :
BUTTERSCOTCH MILKSHAKE
Ingredients
2 banana
1 scoop(s) vanilla ice cream
top cocoa powder
60 ml milk
30 ml BUTTERSCOTCH 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
BUTTERY MARTINI
Ingredients
20 ml fresh cream
40 ml vodka
5 ml CARAMEL Syrup
20 ml BUTTERSCOTCH Syrup
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
CHEST AND BUTTER MILK
Ingredients
80 ml milk
25 ml CHESTNUT Syrup
15 ml BUTTERSCOTCH 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
CHESTNUT BUTTER SCOTCH
GRANITA
Ingredients
4 litre(s) mineral water
700 ml CHESTNUT Syrup
300 ml BUTTERSCOTCH Syrup
Method
Pour ingredients into a granita machine and freeze.
Serve.
Glass type : Other
CHESTNUT COFFEE
Ingredients
30 ml milk
1 shot(s) espresso
20 ml BUTTERSCOTCH Syrup
20 ml CHESTNUT 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
FAVOURITE
Ingredients
15 ml BUTTERSCOTCH Syrup
15 ml ROASTED HAZELNUT Syrup
180 ml milk
2 tbsp. powdered chocolate
Method
Steam ingredients together until hot.
Pour mix in a glass / cup.
Serve.
Glass type : Mug
HOT BUTTERSCOTCH
Ingredients
120 ml hot cocoa
40 ml milk
30 ml BUTTERSCOTCH Syrup
Method
Steam ingredients together until hot.
Pour mix in a glass / cup.
Serve.
Glass type : Tumbler / Highball Glass
IRISH MILK
Ingredients
20 ml milk
40 ml vodka
30 ml IRISH Syrup
10 ml BUTTERSCOTCH 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
MARRON GLACE CAPUCCINO
Ingredients
150 ml milk
1 shot(s) espresso
20 ml BUTTERSCOTCH Syrup
10 ml CHESTNUT 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
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
NEAPOLITAN MARTINI
Ingredients
20 ml cranberry juice
20 ml rum
10 ml BUTTERSCOTCH Syrup
40 ml WILD STRAWBERRY Liqueur
Garnish
Strawberries
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
RASPBERRY DESSERT MARTINI
Ingredients
10 ml fresh cream
40 ml vodka
10 ml BUTTERSCOTCH Syrup
20 ml RASPBERRY Syrup
Garnish
Raspberries
Method
Combine ingredients in a shaker filled with ice cubes.
Shake vigorously.
Pour into a glass.
Serve.
Glass type : Martini/Cocktail
SATURN
Ingredients
15 ml Irish cream liqueur
15 ml TANGERINE Liqueur
20 ml COFFEE Liqueur
30 ml BUTTERSCOTCH 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
SMOOTH BANANA SCOTCH
Ingredients
30,00 ml BUTTERSCOTCH Syrup
100 ml milk
1/2 piece(s) banana
1 scoop(s) vanilla ice 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
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