Recipes for delicious cocktails with Monin syrups. Recipes from Monin Milkshakes with monin syrups

Ingredients (for 1 serving):
- 20 ml of orange syrup;
- 10 ml of apple syrup;
- 200 ml of highly carbonated water;
- orange slices and apple peel for decoration.

Chill the water in the refrigerator or freezer. Mix syrups, dilute with ice-cold soda, and stir, but not too vigorously to keep bubbles. Decorate the cocktail with thin half circles of orange and swirls of apple peel.

Cocktail with syrups Monin "Peach melba"

Ingredients (for 1 serving):
- 10 ml of peach and pineapple syrup;
- 10 ml of grenadine syrup;
- 60 ml of pineapple juice and milk;
- 30 ml of cream;
- 2 pieces of peach;
- crushed ice.

Fill a large glass or tumbler half way with ice. Combine three types of syrup, fruit juice, milk and cream in a shaker. Shake it vigorously several times and pour the contents into the prepared serving dish. Insert a straw with peach slices on it.

Ice Latte: Coffee Cocktail with Monin Syrups

Ingredients (for 2 servings):
- 15 ml Irish cream syrup;
- 20 ml of caramel syrup;
- 2 tsp ground or instant coffee;
- 100 ml of water;
- 140 ml of milk from 2.5% fat;
- ice cubes;
- whipped cream;
- ground cinnamon, grated chocolate or cocoa powder.

Prepare strong coffee and dissolve syrups in it. Heat the milk until almost boiling. Cool both liquids completely. Arrange ice cubes in wine glasses or Irish glasses (with a handle), pour over milk and carefully pour coffee into it. Put whipped cream on the surface of the cocktails, sprinkle them with ground cinnamon, grated chocolate or cocoa powder. Serve drinks with long narrow spoons.

Alcoholic cocktail with syrups Monin "The Last Challenge"

Ingredients (for 2 servings):
- 60 ml of watermelon syrup;
- 20 ml strawberry syrup;
- 60 ml of vodka;
- 150 g cranberries, can be frozen;
- 2 cocktail cherries.

Rinse the cranberries, grind them in a blender, transfer to a three-layer piece of gauze and squeeze the juice. Pour it and two syrups into a shaker, shake for 5-10 seconds and pour into triangular martini glasses. Dip cherry into cocktails.

Mojito with Monin syrups

Ingredients (for 1 serving):
- 30 ml of basil syrup;
- 40 ml of light rum;
- half a lime;
- 150 ml of soda;
- 3 leaves of fresh basil;
- crushed ice.

Download new recipes "Summer Cocktails"

Summer cocktails 2014

Alcoholic cocktails

strawberry margarita

• 60 ml Monin Strawberry Puree
• 40 ml tequila
• 6-8 ice cubes

Glass: margarita

Decoration: Grenadine Sugar Crust

mango caiperinha

• 10 ml Monin Mango Puree
• 2-3 lime wedges
• 50 ml porridge

Method: Muddle the lime in a glass, add the puree, top with crushed ice and pour in the cachaça. Stir, add crushed ice. Decorate.

Glass: old fashion

Decoration: lime wedge

banana daiquiri

• 60 ml Monin banana puree
• 20 ml Lemon Conc. Juice Monin Ranch
• 40 ml rum
• 4-6 ice cubes

Method: Place all ingredients in a blender and blend until smooth. Pour into glass. Decorate.

Glass: cocktail glass

Decoration: fresh banana slice

brazilian batida

• 15 ml syrup Monin "Grenadine"
• 30 ml Monin banana puree
• 40 ml rum
• 1/2 banana
• 2 tbsp condensed milk
• 75 ml peach juice
• 8-10 ice cubes

Method: Place all ingredients in a blender and blend until smooth. Pour into glass. Decorate.

Glass: hurricane

Decoration: coconut crust, physalis

mojito passion fruit

• 20 ml syrup Monin "Mojito"
• 15 ml Monin passion fruit puree
• 50 ml rum
• 4-5 sprigs of mint
• 2 lime wedges
• soda

Method: Muddle lime and mint in a glass, add puree and top up with crushed ice. Add rum and soda, stir. Top up with ice and decorate.

Glass: highball

Decoration: mint shoot, lime wedge

Moscow-bombay

• 15 ml Monin Raspberry Puree
• 10 ml conc. lemon juice Monin Ranch
• 40 ml gin
• 25 ml rosatto vermouth
• 150 ml cranberry juice

Method: Fill a shaker glass ⅔ with ice. Pour all ingredients into a shaker, add puree and shake well. Strain the finished cocktail into a highball filled with ice. Decorate.

Glass: highball

Decoration: Garnish the finished cocktail with fresh raspberries strung on a skewer.

Non-alcoholic cocktails

mint madness

• 45 ml Monin Passion fruit puree
• 10 ml syrup Monin "Mojito"
• 90 ml peach juice
• 5-6 mint leaves

Method: Place all ingredients and ice in a blender and blend until smooth. Pour the finished cocktail into a glass.

Glass: margarita

Garnish: lime wedge and 2 mint leaves

Margarita with ginger

• 45 ml Monin Red Berries Puree
• 90 ml peach juice
• 1 slice peeled fresh ginger root

Method: measure ice with a margarita glass. Place all ingredients in a blender and blend until smooth

Glass: margarita

strawberry chocolate

• 15 ml topping Monin "Dark chocolate"
• 20 ml Monin Strawberry Puree
• 75 ml cream
• 4 ice cubes

Method: Pour ice, cream, puree and sauce into a blender bowl, add ice and beat until smooth. Pour the finished cocktail into a margarita glass.

Glass: margarita

Garnish: half a fresh strawberry and a sprig of mint.

Smoothie red berries

• 8 ice cubes
• 125 gr yogurt (1 cup)
• 60 ml Monin Red Berries Puree

Method: Blend all ingredients in a blender.

Glass: milk shake

Decoration: sprig of red currant

strawberry lemonade

• 20 ml syrup Monin "Strawberry"
• 30 ml Monin Raspberry Puree
• 20 ml Lemon Conc. Juice Monin Ranch
• soda

Method: Mix all ingredients except soda in a shaker with ice and pour into a glass. Top up soda

Glass: highball

Decoration: strawberry

Indian sunset

• 45 ml Monin Mango Puree
• 90 ml mango juice
• curry on the tip of a teaspoon

Method: measure ice with a margarita glass and pour into a blender bowl. Pour in all the ingredients and beat thoroughly until smooth. Pour the finished cocktail into a glass.

Glass: margarita

Decoration: yellow sugar crust

spicy strawberry

• 45 ml Monin Strawberry Puree
• 90 ml peach juice
• 4 green basil leaves

Method: Place all ingredients and ice in a blender bowl and beat thoroughly. Pour the finished cocktail into a glass.

Glass: margarita

Garnish: ½ strawberries and 2 basil leaves

basil mango

• 45 ml Monin Mango Puree
• 90 ml peach juice
• 6 green basil leaves
• ice 8-10 cubes

Method: Place all ingredients and ice into a blender and blend until smooth. Pour into glass. Decorate.

Decoration: 2 green basil leaves

Mulled wine autumn 2013

Mango and rosemary

• 20ml MONIN Mango puree
• 15ml MONIN rosemary syrup
• 150ml dry white wine
• 20ml brandy
• Garnish: apple, cinnamon, cloves

Together with cinnamon and cloves, put the apple into a ready-made cocktail

Glass: irish

honey pear

• 20ml puree MONIN Elderberry
• 20ml syrup MONIN Pear
• 150ml dry white wine
• 20ml brandy

Garnish: pear, orange peel, cloves, cinnamon

Method: heat and mix in a pitcher together with cinnamon cloves, put the pear and zest into the finished cocktail

Glass: irish

Christmas

• 20ml puree MONIN Mandarin
• 20ml MONIN cardamom syrup
• 150ml red dry wine
• 20ml brandy

Garnish: orange peel, cinnamon, cloves

Method: heat and mix in a pitcher along with cinnamon cloves, put the zest (tangerine slices) into the finished cocktail

Glass: irish

Berries

• 20ml puree MONIN Forest Berries
• 10ml syrup MONIN Raspberry
• 150ml red dry wine
• 20ml brandy

Garnish: berries, cinnamon, cloves

Method: heat and mix in a pitcher along with cinnamon and cloves, soak frozen berries in warm water, drain the water, pour the finished cocktail into a glass with berries

Glass: irish

Tea autumn 2013

Black tea with wild berries

• 20ml syrup MONIN Black Currant
• 10ml syrup MONIN Mojito Mint
• 1pc black tea bag
• 150ml hot water

Garnish: cranberries, blackberries, cranberries

Glass: irish

Green tea with pear and cinnamon

• 20ml syrup MONIN Pear
• 10ml MONIN cardamom syrup
• 150ml hot water

Garnish: cinnamon stick, pear, maraschino

Glass: irish

Method: Brew tea, mix and heat in a pitcher with a cinnamon stick

tropical tea

• 15ml syrup MONIN Mango (Lychee)
• 15ml syrup MONIN Pink Grapefruit
• 1pc hibiscus tea bags
• 150ml hot water

Garnish: cinnamon stick, canned. pineapple, orange

Glass: irish

Method: brew tea, mix and heat in a pitcher, put the garnish in the finished cocktail

apple tea

• 20ml syrup MONIN Green Apple
• 20ml syrup MONIN woodruff
• 1pc green tea bag
• 50ml apple juice
• 100ml hot water

Garnish: apple

Glass: irish

Method: Brew tea, mix and heat in a pitcher

Hot blackberry mojito

• 15ml syrup MONIN Blackberry
• 15ml syrup MONIN Mojito Mint
• 40ml rum
• 100 hot water

Garnish: frozen blackberries, mint, lime

Glass: irish

Method: mix and heat in a pitcher, put mint and lime already in the finished cocktail

siamese tea

• 20ml MONIN cardamom syrup
• 10ml MONIN elderberry syrup
• 1pc black tea bag
• 150ml hot water

Garnish: apple, orange, cloves

Glass: irish

blackberry tea

• 20ml gingerbread
• 10ml conc. lemon juice MONIN Rancho
• 1pc black tea bag
• 150ml hot water

Garnish: frozen blackberries, lemon zest

Glass: irish

Method: brew tea, mix and heat in a pitcher, brew tea

Grogs and punches fall 2013

Grog - ginger with mint

• 15ml syrup MONIN Spicy Mango
• 15ml syrup MONIN Mojito Mint
• 10ml conc. lemon juice MONIN Rancho
• 30ml rum
• 100ml hot water

Garnish: mint, orange, ginger

Glass: irish

Method: pour all the ingredients into the pitcher, except mint, orange and ginger, mix and heat with a nozzle, almost bringing to a boil, put the garnish into the glass and pour over the prepared cocktail from the pitcher.

Grog - pear with thyme

• 20ml syrup MONIN Pear
• 10ml syrup MONIN Mojito Mint
• 10ml conc. lemon juice MONIN Rancho
• 30ml rum
• 100ml hot water

Garnish: thyme, pear

Glass: irish

Method: the same

Grog - cherry with basil

• 20ml syrup MONIN Cherry
• 10ml syrup MONIN Basil
• 10ml conc. lemon juice MONIN Rancho
• 30ml rum
• 100ml hot water

Garnish: cherry, cinnamon, fresh red basil

Glass: irish

Method: same, warm with cinnamon stick

Grog - strawberries with mint

• 20ml syrup MONIN Strawberry
• 10ml syrup MONIN Mojito Mint
• 10ml conc. lemon juice MONIN Rancho
• 30ml rum
• 100ml hot water

Garnish: frozen strawberries, mint

Glass: irish

Method: same, defrost strawberries by holding them in hot water for a while

Punch on gin

• 15ml syrup MONIN Lychee (or Mango)
• 10ml conc. lemon juice MONIN Rancho
• 40ml gin
• 100ml cherry juice

Garnish: cranberry

Method: heat and mix in a pitcher

Glass: irish

Punch on rum

• 20ml puree MONIN Forest Berries
• 10ml conc. lemon juice MONIN Rancho
• 40ml spiced rum
• 70ml apple juice

Garnish: Blueberry

Method: heat and mix in a pitcher

Glass: irish

Whiskey Punch

• 20ml syrup MONIN Gingerbread
• 10ml MONIN cardamom syrup
• 30ml whiskey
• 120ml apple juice

Garnish: apple, cinnamon, cardamom

Method: heat and mix in a pitcher

Glass: irish

Punch on tequila

• 15ml MONIN Passion fruit puree (20ml MONIN Passion fruit syrup)
• 10ml conc. lemon juice MONIN Rancho
• 70ml apple juice
• 40ml tequila
• 30ml hot water

Garnish: lime zest

Method: heat and mix in a pitcher

Glass: irish

Coffee autumn 2013

Chocolate Raf coffee with mint

• 20ml syrup MONIN Chocolate chip cookies
• 10ml syrup MONIN Green Mint
• 150ml milk
• 1 espresso

Garnish: Whipped cream with MONIN Iris syrup, chocolate topping, top of mint

Raf coffee French Guiana

• 20ml syrup MONIN Brazil nut
• 10ml syrup MONIN French Vanilla
• 150ml milk
• 1 espresso

Method: Pour milk, syrups and a shot of espresso into a pitcher. Using the nozzle of the coffee machine, mix and heat the drink to 75 ° C. Pour the finished cocktail into a Shivalri highball glass, art. 01010438

Garnish: Whipped cream with MONIN Iris syrup, confectionery

Asian Raf coffee

• 20ml MONIN cardamom syrup
• 10ml MONIN Rose syrup
• 150ml milk
• 1 espresso

Method: Pour milk, syrups and a shot of espresso into a pitcher. Using the nozzle of the coffee machine, mix and heat the drink to 75 ° C. Pour the finished cocktail into a Shivalri highball glass, art. 01010438

Garnish: Whipped cream with MONIN syrup Iris, waffle rose dipped in MONIN Rose syrup, cinnamon stick

Spicy Raf coffee

• 20ml MONIN cardamom syrup
• 10ml syrup MONIN Spicy Mango
• 150ml milk
• 1 espresso

Method: Pour milk, syrups and a shot of espresso into a pitcher. Using the nozzle of the coffee machine, mix and heat the drink to 75 ° C. Pour the finished cocktail into a Shivalri highball glass, art. 01010438

Garnish: Whipped cream with MONIN syrup Iris, grated nutmeg (confectionery confetti)

Steamer Honey pear

• 20ml syrup MONIN Pear
• 10ml MONIN elderberry syrup
• 170ml milk

Method: Pour milk, syrups into a pitcher and put a sprig of thyme. Using the nozzle of the coffee machine, mix and heat the drink to 75 ° C. Pour the finished cocktail into an Irish glass

Decoration: thyme sprig

chestnut cocoa

• 10ml syrup MONIN Chestnut (Maple)
• 20ml syrup MONIN Macaroons
• 170ml milk
• 10g cocoa powder

Method: Pour milk, syrups and two teaspoons of cocoa into a pitcher. Using the nozzle of the coffee machine, mix and heat the drink to 75 ° C. Pour the finished cocktail into an Irish glass

Garnish: sweet popcorn

Whipped cream with MONIN Iris syrup:

• Siphon for cream 0,5l
• Cream 33% - 0.4l
• Syrup Monin Iris - 50ml

mulled wine

Mulled wine "Berry":

• Red wine 170 ml
• Syrup Monin "Blackcurrant" 15 ml
• Syrup Monin "Strawberry" 15 ml
• Blackberries 3 pcs
• Zest of lemon, orange 1 pc
• Spices to taste

Method: Place all ingredients in a pitcher and heat to 96°C, carefully pour into a glass.
Glass: irish mug

Mulled wine "Winter":

• Wine white 170 ml
• Syrup Monin "Pear" 20 ml
• Syrup Monin "Elderberry" 15 ml
• Pear slice 1 pc
• Zest of lemon, orange 1 pc
• Spices to taste

.
Glass: irish mug

Gleg

Gleg "Classic":

• Red wine 150 ml
• Vodka 40 ml
• Syrup Monin Cardamom 10 ml
• Syrup Monin Raspberry 15 ml
• Spices to taste
• Decoration - almond

Method: place all ingredients in a pitcher and heat to 96 ° C, pour into a glass
Glass: irish mug

Gleg "Rozhdestvensky":

• Red wine 150 ml
• Vodka 40 ml
• Syrup Monin red orange 10 ml
• Syrup Monin pear 10 ml
• Syrup Monin Cardamom 10 ml
• Spices to taste
• Decoration - pear, thyme

Method: place all ingredients in a pitcher and heat to 96 ° C, pour into a glass
Glass: irish mug

Punch

Indian Punch:

• Rum Gold 30ml
• Syrup Monin Cardamom 10 ml
• Syrup Monin "Mango" 10 ml
• Syrup Monin "Cinnamon" 10 ml
• Milk 100 ml
• Green tea 70 ml
• Decoration - ground cardamom

Glass: irish mug

Rum Punch:

• Rum Gold 30ml
• Syrup Monin "Spicy" 10 ml
• Syrup Monin "Cinnamon" 10 ml
• Syrup Monin "Vanilla" 10 ml
• Lime juice 20 ml
• Black tea

Method: brew tea in a pitcher, add milk and all ingredients, additionally heat with a cappuccinatore and pour into a glass
Glass: irish mug

Grog

Grog "Fruit":

• Rum black 50 ml
• Syrup Monin "Pink Grapefruit" 15 ml
• Syrup Monin "Mango" 15 ml
• Hibiscus tea 120 ml
• Monin Ranch 15 ml
• Decoration - grapefruit slice

Method: place all ingredients in a pitcher and heat to 96 ° C, pour into a glass
Glass: irish mug

Grog "Lemon":

• Rum Golden 50 ml
• Syrup Monin "Lemon Pie" 20 ml
• Monin Syrup "Roasted Hazelnut" 15 ml
• Lime juice 15 ml
• Tea Green 120 ml
• Decoration - lemon marmalade

Method: brew tea in a pitcher, add milk and all ingredients, additionally heat with a cappuccinatore and pour into a glass
Glass: irish mug

Toddy

Caramel Toddy:

• Jim Beam 50 ml
• Syrup Monin "Iris" 20 ml
• Becherovka 15ml
• Galiano liqueur 15 ml
• Apple juice 100 ml
• Lime juice 15 ml
• Decoration - a fan of apples in oil and sugar

Method: place all ingredients in a pitcher and heat to 96 ° C, pour into a glass
Glass: irish mug

Spicy Toddy:

• Scotch tape 50 ml
• Syrup Monin "Elderberry" 10 ml
• Syrup Monin "Pink Grapefruit" 20 ml
• Black tea 120 ml
• Lemon juice 15 ml
• Spices to taste

Method: brew tea in a pitcher, add milk and all ingredients, additionally heat with a cappuccinatore and pour into a glass
Glass: irish mug

RAF-COFFEE

Chocolate Raf with cookies:

• Syrup Monin "Chocolate cookies" 20 ml
• Syrup Monin "Green Mint" 10 ml
• Espresso 30ml
• Milk 70 ml
• Cream 70 ml
• Decoration - whipped cream, biscuits

Method: place all ingredients in a pitcher and heat to 96 ° C, pour into a glass
Glass: irish mug

Raf gingerbread:

• Syrup Monin "Gingerbread" 20 ml
• Syrup Monin "Vanilla" 10 ml
• Espresso 30 ml
• Milk 70 ml
• Cream 70 ml
• Decoration - whipped cream, candied ginger

Method: brew tea in a pitcher, add milk and all ingredients, additionally heat with a cappuccinatore and pour into a glass
Glass: irish mug

Raf spicy:

• Syrup Monin "Mango Spicy" 20 ml
• Syrup Monin Cardamom 10 ml
• Espresso 30ml
• Milk 70 ml
• Cream 70 ml
• Decoration - whipped cream, ground cardamom

Method: brew tea in a pitcher, add milk and all ingredients, additionally heat with a cappuccinatore and pour into a glass
Glass: irish mug

Non-alcoholic cocktails

Berry mint:

• Black tea from wild berries 150 ml
• Puree Monin Wild Berries 10 ml
• Syrup Monin "Black Currant" 10 ml
• Syrup Monin "Mojito Mint" 10 ml
• Monin Ranch 10 ml
• Decoration - blackberries in a glass

Spicy fruit:

• Syrup Monin "Mango Spicy" 15 ml
• Syrup Monin "Mojito Mint" 15 ml
• Monin Ranch 10 ml
• Fruit tea 150 ml
• Decoration - mint, orange, ginger

Apple with Woodruff:

• Green tea 150ml
• Syrup Monin "Green Apple" 20 ml
• Syrup Monin "Woodruff" 15 ml
• Apple juice 50 ml
• Decoration - rosemary

Summer lemonade from Strelka with chamomile and cucumber

Ingredients: Chamomile tea - 80g; Liquid honey - 20g; Fresh cucumber - 100g; Lime juice - 20g

Mash cucumbers in a shaker, pour tea, honey, lime juice, beat well. Strain into a glass filled with ice.

"CITRUS & HONEY" from "Bar Profi". Recipe network "Uryuk"

Price in the restaurant - 330 rubles (500 ml)
Ingredients: Orange - 3 slices; Lime - 2 slices; Kumquat - 2 pieces; Honey syrup - 50 ml; Ice; Soda - 200 ml

Put citrus fruits in a jar and crush them until juice appears. Add honey syrup, mix and pour soda. Add ice frappe and garnish with grapefruit.

Chin Kang - signature SPA-cocktail "ASIA HALL"

Ingredients: Fresh raspberries - 100 gr; Ginger root - 20g; Sugar syrup - 30 ml; Lemongrass - 2 pods; Cinnamon - 5 gr; mint leaf

Pour fresh raspberries with 200 ml of water, add peeled ginger root, sugar syrup, lemongrass and cinnamon, simmer over low heat until boiling. After boiling for 2-3 hours, we insist, filter and cool. Before serving, pour ice frappe into a sling glass and fill with a chilled cocktail. The edge of the glass is decorated with a border of white and black sesame seeds. Add a mint leaf.

Lemonade "Strawberry-passion fruit" from the chief bartender of "Asia Hall" Evgeny Sharov

Ingredients: Kumquat - 1 piece; Mint - 5-7 leaves; Strawberry puree - 50 ml; Passion fruit puree - 50 ml; Ginger ale - 100 ml; Strawberry syrup - 10 ml; Passion fruit syrup - 10 ml

We use the muddle erase method. In a glass of "collins" (450 ml), knead the kumquat fruit with mint, add strawberry puree, passion fruit puree, strawberry syrup, passion fruit syrup, ginger ale. Add ice cubes and mix thoroughly.

"Vitamin Charge" from "Tarantino"

Ingredients: Orange - 1 slice; Lemon - 1 slice; Lime - 1 slice; Grapefruit with skin - 1 slice; Passion fruit syrup - 20 ml; Apple juice - 70 ml; Cranberry juice - 70 ml

Slices of citrus knead in a shaker. Add passion fruit syrup and ice. Pour in apple juice and juice. Shake in a shaker. Serve the entire contents of the shaker in a glass. Garnish with orange slices or pear slices and mint.

Pear and basil cocktail from ShchiSliv

Ingredients: Pear - 3 pcs; Basil leaves - 150g; Apple - 1 pc.

Make fresh apples and pears. Separately make a fresh basil. Mix fresh juices and add Jerusalem artichoke syrup to taste. Decorate with pear and mint.

Sorrel Lemonade with Elderberry from Chinese Letter

Ingredients: Fresh sorrel - 40g; Syrup of elderberry inflorescences -20ml; Syrup sugar - 10ml; Lemon juice - 30 ml; Soda - 200ml

Bring all the ingredients to a smooth consistency with a blender, strain through a sieve into a glass filled with ice. Decorate lemonade with lemon zest and berries.

Non-alcoholic "Mojito" from the bar of the restaurant "Balcony"

Ingredients: Mint - 30g; Lime - 1pc; Sugar syrup - 20ml; Soda - 1 bottle (250ml)

Cut the lime into 8 wedges and mash in a glass with mint. Add syrup and ice frapé, top up with soda. Stir.

Just mix

This section presents the simplest lemonade recipes. To prepare them, you just need to mix all the ingredients in the right proportion.

Lemonade Tarragon with sea buckthorn from the bar "Sorry, grandfather" according to the recipe of Alexander Kan

Ingredients: Sea buckthorn syrup 20 ml; Tarragon syrup 15 ml; Lemon fresh 15 ml; Soda 80 ml

Mix all ingredients, pour into a glass with ice. Top with a slice of lemon.

Apple lemonade from Carlson

Ingredients: Apple fresh 150 ml; Apple syrup 70 ml; Lime juice 50 ml; Mineral water with gas 600 ml; fresh mint; fresh apples; Ice

Cucumber lemonade from Ponton restaurant

Ingredients: Cucumber - 150g; Lime - 100g; Mint - 50g; Lemon - 50g; Lemon fresh - 50ml; Cane syrup p/f - 100; Syrup Monin cucumber - 70ml; Mineral water - 430ml

Classic lemonade from Doma Carlo

Ingredients: Sugar syrup-60ml; Lemon fresh-30gr; Soda-300ml

Ginger Lemonade by PPL

Ingredients: Fresh ginger infused in sugar syrup (300 grams of ginger per 1 liter of sugar syrup) 150 ml; Lemon juice - 75 ml; Lemongrass - 20 gr; Soda - 600 ml

Blackberry Sorrel Lemonade by The Garden

Ingredients: Fresh sorrel - 50 gr; Fresh blackberries - 25 gr; Blackberry syrup - 75 ml; Lemon juice - 50 ml; Soda - 600ml

Homemade lemonade from the St. Petersburg restaurant "Spices and Joys""

Ingredients: Homemade grapefruit syrup with cinnamon - 150 ml; Cinnamon (sticks) - 3 pcs; Fresh grapefruit - 1 pc; Lemon fresh - 50 ml; Soda - 650 ml

Watermelon-cucumber "Oasis" from "Izya Grill"

The price in the restaurant is 100 rubles.

Ingredients: Cucumber; Mint; watermelon syrup; Orange and lemon juice; soda

Lemonade with exotic ingredients

"Ko Samui" from Andrey Makarevich, head bartender of Maxim Bar

Price at the bar: 450 rub

Ingredients: lime leaves; Lychee juice - 50; Lime juice - 20; Passion fruit syrup -20

Mix and shake in a shaker

Lemonade based on ginger ale with pine cones from the Moscafe restaurant

Ingredients: Extragon - 50g; Sugar - 1 spoon; Mineral sparkling water - 100 ml; Lime - 1/2pc; Ginger Ale - 250 ml; Raspberries - 3 pcs; Pine cone - 1 pc; Honey - 30g

Shake all ingredients except ale in a shaker. Then add the ginger ale, mix well and strain. Pour into a pitcher and end with a pine cone. It will give the drink a special flavor and make the serving interesting and unusual. Ice can be added if desired.

Lemonade Pretty Violet from Barbara Bar and Alexander Kahn with grape calpis

Ingredients: Kalpis grape 20 ml; Peach syrup 15 ml; Lemon juice 10 ml; Soda 80-100ml (to taste)

Mix everything and pour into a glass with ice. Decorate with a live orchid flower.

White lemonade from "Prozhektor" and Alexander Kan with kalpis and yuzu

Ingredients: Calpis 20ml; Yuzu 20ml; Sugar syrup 10 ml; Soy lime 10 ml; Soda 80ml

Mix all ingredients except soda. Fill a Sling glass with ice cubes, pour in the mixed ingredients, add soda and stir again. Garnish with a sprig of fresh mint and sprinkle with powdered sugar.

Photos provided by the press services of restaurants

MONIN COCKTAIL RECIPES

Cocktail recipes from MONIN

Cocktail recipes from the guru - MONIN! In this article, you will be able to get acquainted with the best and original cocktail recipes developed by the specialists of MONIN, a recognized leader in the production of syrups and cocktail additives.

Today, France remains the leader in the world market of syrup producers, and this is primarily due to the famous MONIN brand, which has become the flagship in this industry.

MONIN is the only brand of syrups recognized as worthy of appearing next to the world famous and prestigious brands of alcoholic beverages.

· MONIN has one of the world's finest collections of natural flavors.

· MONIN syrups are produced using only natural flavors and do not contain any preservatives.

All cocktail recipes presented below are true masterpieces of bar art and, undoubtedly, can bring great pleasure to a true connoisseur.

From the very beginning of its foundation, to be more precise, since 1912, MONIN has been destining its products exclusively for professional bartenders, gastronomy and the delicatessen trade, focusing above all on very high quality.

In the Trade Technology Center you will find a full range of syrups MONIN.

Ingredients: Way Mix in a blender until smooth. Pour into a chilled cocktail glass. Garnish Garnish with colored whipped cream and a slice of kiwi.

Ingredients: Ice 1.5 cups Blueberry syrup 8 ml Syrup "Black currant" 8 ml Red wine 90 ml peach juice 60 ml Vermouth pink or red 8 ml Syrup "Cinnamon" 8 ml Way Mix in a shaker with ice. Garnish Garnish with fresh fruit and a cinnamon stick.

Ingredients: Ice 1 glass Syrup "Mango" 30 ml Syrup "Grenadine" 8 ml lime juice 8 ml Rum dark 15 ml Rum light 30 ml pineapple juice 30 ml Orange juice 30 ml Way Mix all ingredients in a shaker. Garnish Decorate with tropical fruits or flowers.

Way	Mix in a shaker until completely chilled. Serve in a chilled cocktail glass.
Garnish	Decorate with ice cubes.

Way	Mix all ingredients in a shaker. Fill glass with ice.
Garnish	Garnish with a lime wedge and cranberries.

Way	Fill glass with ice. Add gin and tonic. Pour in the raspberry syrup and mix gently.
Garnish	Garnish with thin lime slices.

Way	Mix in a blender until foam appears.
Garnish	Garnish with whipped cream, drops of Monin Green Mint syrup and mint sprig

Way	Pour the Monin Caramel syrup in a spiral into a chilled cocktail glass. Mix the rest of the ingredients in a shaker with ice until completely chilled. Pour the contents of the shaker in a thin stream.
Garnish	Garnish with a green apple slice.

Ingredients: Way Place the ingredients in a blender in the order listed, blend until foamy. Garnish Garnish with whipped cream and caramel flakes.

Ingredients: Way Fill the glass with ice, pour in the syrups. Add sparkling water and stir. Garnish Decorate with something fun.

Way
Garnish	Garnish with whipped cream and fresh raspberries.

Way	Pour the syrup into a chilled glass. Slowly add champagne and stir gently.
Garnish	Decorate with a sugar cube

Ingredients: Way Pour the syrups into a cup. Add hot espresso and stir. Top with warm milk Garnish Garnish with whipped cream and oatmeal cookie crumble

Ingredients: Way Fill glass with ice. Add gin and sparkling water. Pour in the syrup and stir. Squeeze a lemon Garnish Decorate with thin slices of lemon.

Ingredients: Way Fill glass with ice. Add syrup, liqueur and juice (or cider) and stir. Garnish Garnish with cinnamon stick and orange flakes.

Way	To stir thoroughly. Serve warm.
Garnish	Decorate with whipped cream and red sugar crumbs.

Way	Fill glass with ice. Add syrup and sparkling water, then stir.
Garnish	Decorate according to your mood

Way

Mix in a shaker with ice until completely chilled.

Garnish

Garnish with a lime wedge.

Sparkling water

120 ml

Syrup "Mandarin"

30 ml

Liqueur «Tuaca»

45 ml

Ice

Sprite

60 ml

Way

Mix all ingredients with ice.

Garnish

Garnish with orange and lemon slices.

Cocktail recipes received from the Complexbar company ( www. complexbar. en ).