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WE’RE A NATION
that takes our cocktails seriously. While we place a premium on originality and style, what really sparks our collective imagination are drinks sporting brilliant flavors. Not just any flavors, we want our sun-drenched flavors succulent and authentic. Welcome the era of fresh mixology.
The trend comes with an operational caveat. Crafting cocktails with produce from the neighborhood market offers no guarantee of great tasting drinks. Seasonality and interrupted availability cause fresh produce to fluctuate greatly in quality and price. Whole fruit on either side of ripeness contributes little flavor, color or aroma to cocktails, without which the results are bound to be disappointing.
Bar chefs and mixologists are increasingly relying on premium syrups to add flavor, aroma, body and a touch of sweetness of their cocktails. One creative twist is infusing simple syrups with the flavor of cucumber, peppers, spices, ginger or seasonal fruit. Well-suited for use in drink making, their consistency thins when mixed such that they meld effortlessly with the other ingredients.
In-house syrups are prepared by slowly heating equal parts of water, granulated sugar and the featured flavoring agent until all of the various components have fully integrated. Low in cost and free of alcohol, bar syrups have become necessities behind the bar.
“As a mixologist, I like making my own syrups, but that’s not always the best option, especially with multiple unit accounts,” contends consultant and drinks author Kim Haasarud of Liquid Architecture in Marina del Rey. “In fact, preparing flavored syrups in-house can be problematic.”
According to Haasarud the process can break down in execution and yield unsatisfactory results. For one thing, fresh produce varies greatly in quality and ripeness depending on availability, which will dramatically alter the flavor of the finished syrup. Ensuring that the staff always prepares the syrups in the same manner presents another operational challenge.
Bottom line, inconsistent flavored syrups produce inconsistent cocktails.
BOTTLED AND BRILLIANT
IN A BUSINESS where success is measured one sip at a time, serving guests lackluster cocktails is hardly an option. Stocking a selection of Monin Gourmet Flavorings in your repertoire offers a long-term solution.
Created specifically for drink making, Monin essentially takes over where nature left off. Their ultra-sophisticated flavorings are created from the finest ingredients sourced from the top growing regions around the world. As a result, Monin Gourmet Flavorings taste and smell like the real thing, because that’s exactly what they are. They deliver their true-to-fruit payload day in and day out regardless of the season or market availability. And when it comes to authentic, true-to-life flavor, you know it when you taste it.
"Whether creating cocktails for a casual restaurant chain or a high-volume nightclub, I rely solely on high quality, consistent products. Monin syrups are exactly that,” says Tobin Ellis, mixologist and founder of BarMagic of Las Vegas. “Sure you can task the bar or kitchen to produce in-house syrups, but more often than not the Monin flavors work much better than the in-house versions. Try making your own pineapple chipotle or even cranberry syrup that has the same rich flavor and beautiful color of Monin at the same cost. Good luck.”
Equally impressive is the breadth of the Monin product line. In addition to every imaginable fruit flavor, it features the likes of Green Tea, Pumpkin Spice, Lavender, Roasted Chestnut and Chocolate Chip Cookie. The Monin range includes a number of delicious, highly imaginative flavor combinations nearly impossible to replicate in-house. Among them are Pineapple Chipotle, Habanero Lime, Spicy Mango and Spicy Chocolate. They’re like strapping a creative booster to your beverage program.
Celebrated chef and mixologist Kathy Casey agrees. “Relying on Monin behind the bar is
smart from both a trend and quality perspective. Their syrups are always on the cutting edge of flavor trends, which makes them one of the easiest and most economical ways to add a unique blast of flavor to any cocktail.” 
MONIN GOES CHOCOLATE
THE MOVIE CHOCOLAT introduced many of us to the sensual pleasure of lacing hot chocolate with savory heat. The delicate interplay between the velvety sweet and simmering spice is amazingly enticing, and not surprisingly, soul-satisfying delicious. Since watching the movie, I’ve worked with many different ingredients to recreate that magic in cocktails and drinks.
While there have been several successes along the way, none came close to what can now be achieved with an open bottle of MONIN SPICY CHOCOLATE SYRUP. Consider the stuff unrestrained liquid passion. I no longer attempt to reinvent the wheel and have accepted that the best solution may already be on the shelf.
The fact is that the Monin ranges of flavored syrups include 7 variations of chocolate. It speaks volumes about the company and their appreciation for one of life’s great simple pleasures. The following recipes illustrate the point. —RP
Sultry Mayan Mocha
Cappuccino cup, heated
Build in glass
3/4 oz. Brandy
3/4 oz. Kahlúa
3/4 oz. Monin Spicy Chocolate Syrup
5 oz. hot chocolate
Spoon on layer of frothed milk
Sprinkle liberally with shaved chocolate
Café de Barcelona
Cappuccino cup, heated
Pour into an empty mixing glass
3/4 oz. Kahlúa
3/4 oz. Chambord
3/4 oz. Monin Spicy Chocolate Syrup
3 oz. French vanilla ice cream
4 oz. freshly brewed coffee
Shake vigorously and pour contents into cappuccino cup
Spoon on layer frothed milk
Drizzle with chocolate syrup and garnish with chocolate biscotti
Mayan Espresso Marti
Cocktail glass, chilled
Pour into an iced mixing glass
1 oz. Absolut Vanilia Vodka
1 oz. Baileys Irish Cream
3/4 oz. half & half
3/4 oz. Monin Spicy Chocolate Syrup
2 oz. freshly brewed espresso coffee
Shake vigorously and strain
Garnish with shaved chocolate
Chocolate Rose Martini
Cocktail glass, chilled
Pour into an empty mixing glass
2-3 fresh strawberries, stems removed, sliced
3/4 oz. PAMA Liqueur
1/2 oz. Monin Rose Syrup
Muddle thoroughly and add ice
1 1/2 oz. Cruzan Vanilla Rum
1 oz. Monin Organic Chocolate Syrup
Shake vigorously and double-strain into the chilled cocktail glass
Top with 2 oz. of chilled Brut Champagne
Garnish with a fresh strawberry