Add a certain "je ne sais quoi" to your drinks with the sweet, full flavour of the French cherry plum, a speciality of the Lorraine region.

The cherry plum or mirabelle plum is a speciality of the Lorraine region of France and is recognised as a high quality regional product holding an EU Protected Geographical Indication (PGI). From the Latin ‘mirabilis’ meaning ‘beautiful to see’, this small golden yellow plum is thought to have been brought back from the Holy Wars by the Duke of Anjou and Lorraine.

Sweet and full of flavour, it is harvested from July to mid-September and used to make jam, pies and tarts. It is also fermented to make wine and distilled to make plum brandy or ‘eau de vie’.

MONIN Cherry Plum syrup bottles the taste of this sweet, flavoursome plum - perfect for adding a fruity note to a cold beer or creating mouthwatering cocktails, smoothies and teas.

Monins högkvalitativa syrups har nu funnits på marknaden i hundra år. Monin är syruptillverkaren specialiserad för bartendern och baristan. Smaksatt kaffe, desserter, milkshake, smoothies, spännande drinkar m.m. Allt går lätt att göra med de nästan 100 olika smakerna som finns av Monin. Använd istället för likör i alkoholfria drinkar.

MONIN Amaretto syrup is based on the classic Italian sweet, almond-flavoured liqueur. Characterised by the distinctive flavour of the ‘mandoria-amara’ or bitter almond, the name Amaretto means ‘a little bitter’ in Italian.

Its origins are said to go back as far as the Italian Renaissance. Legend has it that in 1525 the artist Bernardino Luini, a pupil of Leonardo Da Vinci, was commissioned to paint a fresco of the Madonna of the Miracles in Saronno. He chose a beautiful local innkeeper to inspire his portrayal of the Madonna. As a gift to show her gratitude and affection, she steeped apricot kernels in brandy and presented the resulting amber liquid to Luini.

Today, Amaretto is usually made using apricot pits and may also contain almonds, other spices and flavourings.

MONIN Amaretto delivers the bittersweet taste of this popular liqueur and can be used to create a luxurious Tiramisu Cappucino and many more tempting Italian themed desserts and after-dinner drinks.

Add the roasted buttery nut flavour of "the nut lover's nut" to coffees and chocolates and create sublime dessert drinks.

One of Olivier Monin’s personal favourites, MONIN Macadamia syrup was created to fulfil the demand for a roasted buttery nut flavour.

Originating from Australia, the macadamia nut is named after the scientist Dr John McAdam, who first described it, but it is also known as the ‘Queensland nut’, ‘bush nut’ and ‘Queen of nuts’, among others. Of course, the Aboriginals had already discovered the fine taste of the macadamia thousands of years before Europeans settled there.
Considered by some as ‘the nut lover’s nut’, macadamias are used in puddings, cakes and biscuits as well as savoury dishes. They go particularly well with white chocolate.

Try mixing MONIN Macadamia syrup with MONIN Chocolate sauce to create an indulgent nutty chocolate latte.

Denna bästsäljande smak av grönt äpple låter dig skapa krispiga cocktails och uppfräschande lemonader och té.

Bring a Spanish flavour to your fiesta by adding the fruity, cinnamon spiced MONIN Sangria to create traditional sangria or non-alcoholic drinks.

The most complex formula in the MONIN syrup range, Sangria is the perfect summer punch bringing a Spanish flavour to any fiesta!

Traditional sangria - the Spanish name for blood - is a thirst-quenching Spanish cocktail containing red wine, brandy, spices and fruit. The fruit is steeped in the wine mixture for several hours to allow the flavours to blend and mature.

MONIN Sangria includes the traditional flavours of red sangria, simply add wine, orange juice and ice. The fruit medley, cinnamon spiced flavour will also add a wonderful rich accent to non-alcoholic drinks.

A balanced mix of cloves, cinnamon and spiced green tea flavour to make the Indian classic Chai beverage.

Masala Chai - or Chai, for short, means spiced tea. Chai has been enjoyed in India for centuries; although, it is prepared differently and several regional variations exist. The ingredients of a Chai beverage generally include tea, heavy milk, several spices and a sweetener.

The famous Mojito cocktail was born in the sultry bars of pre-revolutionary Havana. Skilled bartenders called upon the local abundance of wild mint “yerbabuena”, cane sugar, lime and rum to create a refreshing cocktail sensation that flavoured the sensual Cuban nightlife. Yet the time consuming preparation of mojitos involving making simple syrup and thoroughly muddling lime and mint leaves, as well as its hard to find ingredients did not travel well to the international bar scene. With MONIN Mojito Mint, making mojitos is now easy. Just combine with rum, club soda and a squeeze of lime! The Mojito is now a standout favorite among American bars and restaurants patrons. Additionally, MONIN Mojito Mint is a refreshing mint and lime flavour that can be used beyond the bar in countless non-alcoholic applications.

Add a festive twist to your Belgian beer or create a soothing winter warmer coffee by adding the light, nutty flavour of Chestnut.

MONIN Chestnut syrup delivers the subtle, light flavour of this traditional winter nut.

Harvested from October to March, the chestnut is roasted to provide a warming, sweet snack with a festive association, as featured in the classic Christmas song “Chestnuts roasting on an open fire…” sung by Nat King Cole.

Chestnuts are used in both savoury and sweet recipes to make bread, as a festive stuffing for vegetables and meat, and candied to make the popular French confectionery ‘marron glacé’.

Indulge your festive fancies and create soothing winter warmers by adding MONIN Chestnut to coffees, milk drinks and dessert cocktails. Recreate a roasted chestnut flavour by adding Caramel syrup.

Breath fire into your drinks and use the pungent blend of hot chilli and cinnamon to bring heat and piquancy to cocktails, hot chocolate and fruit punches.

Requested as a flavour for Halloween by Olivier Monin, Spicy syrup will breathe fire into your drinks with its pungent blend of natural extracts of hot chilli and cinnamon.

Spices have been used to add flavour, colour and aroma to food and for their antimicrobial properties since ancient times. The modern-day trend for spicy food is no longer confined to Latin, Asian and Indian countries and the taste for hot, piquant cuisine is a global phenomenon.

So why not spice up your drinks and use MONIN Spicy syrup to bring heat and piquancy to cocktails, hot chocolate, fruit punches and culinary applications.