Monin, the famous cocktail syrup brand, is introducing three new flavours for summer: its Watermelon Syrup (NZ$20·99, 700 ml), Margarita Mix (NZ$20·99, 700 ml), and Yuzu Purée (NZ$25·99, 1 ℓ). And to make them especially enticing, they’ve also created recipes for each one of them: the Watermelon Summer Cup, the Margarita Meringue cocktail, and the Yuzu Tea Ceremony, conceived by award-winning bartender Jeremy Nivern and Monin’s own mixologist, James Millar.
The Watermelon Summer Cup brings together the new syrup with Pimm’s and limoncello; the Margarita Meringue is a fresh concoction blending the Mix with limes, orange and agave; while the Yuzu Tea Ceremony makes the best use of the Japanese citrus fruit that’s described as a cross between a lemon and a mandarin.
Monin is available via www.grabmonin.com, and readers can use the code SUMMER10 to save 10 per cent. They can also be found on Facebook and Instagram.
Watermelon Summer Cup
20 ml Monin Watermelon Syrup
30 ml Pimm’s No. 1
10 ml Domaine de Canton
10 ml Pallini Limoncello
20 ml lemon juice
2 fresh strawberries, stems removed
Splash of lemonade
Fresh fruit: strawberry, mint, orange and watermelon
In your cocktail shaker muddle fresh strawberries, add all ingredients (except lemonade) to your cocktail shaker and shake vigorously with ice. Strain into an ice-filled highball glass, top with lemonade and garnish with mint and fresh fruit. Serve and enjoy.
45 ml Jose Cuervo 1800 Coconut
30 ml lime juice
20 ml apricot brandy
Top with Monin Margarita Mix foam
300 ml Monin Margarita Mix
300 ml egg whites
Add Monin Margarita Mix and egg white to your cream whipper (ISI or similar) and charge with a NO2 canister then shake vigorously, let rest for one minute. Charge with a second NO2 canister and again, shake vigorously. Let rest and refrigerate for one hour before use.
Toasted Monin Margarita Mix foam
Prepare foam. Add all ingredients to your cocktail shaker and shake vigorously with ice. Fine strain into your chilled coupe and top with chilled Monin Margarita Mix Foam. Garnish with a sprinkle of desiccated coconut before toasting to finish. Serve and enjoy.
Yuzu Tea Ceremony
Teapot and rocks glass
60 ml Monin Yuzu Purée
60 ml Roku gin
20 ml mandarin Napoléon liqueur
100 ml jasmine tea
60 ml pink grapefruit juice
30 ml lemon juice
Sakura (cherry blossom) wood smoke (optional)
Add all ingredients to your ice-filled teapot and stir briefly. If using, smoke the teapot with cherry blossom wood smoke (optional). Pour from your teapot into your rocks glass over large-format ice. Garnish with a mandarin leaf. Serve and enjoy.