Referred as the “royal herb” by many cultures, basil, which means “king” in Greek is an annual herb member of the mint family.
There are many varieties of basil, from the sweet basil used in the Mediterranean cuisine in the well-known Italian pesto to the Thai or Vietnamese basil which has a typical anise taste.
Similarly to many herbs, basil is very fragile and sensitive. It is used muddled by more and more bartenders who want to bring a touch of freshness and herbal taste to their signature drinks.
MONIN Basil syrup will bring you the pungent smell and aroma of fresh basil for great innovative drinks!

Delivering the green flavour of an unripe banana, MONIN Green Banana makes the ideal ‘Banana Daiquiri’.

Always harvested unripe, green bananas are then transported to shops and markets, where they gradually ripen and yellow. As a banana ripens, its flavour changes from firm and starchy with the green note of a kiwifruit to the sweet, rich, soft ripe banana taste.

Originally from Malaysia, the banana plant is not a tree but, in fact, the world’s largest herb. Plantations exist throughout the world with bananas produced in India, China, Africa, Indonesia and the Caribbean. Bananas grow in ‘hands’ or bunches of five to twenty fingers - ‘banan’ is the Arabic word for finger.

The vibrant clear green colour and green unripe banana flavour of Green Banana will enhance cocktails, fruit punches, milkshakes, smoothies and beers.

The most commonly consumed fruit, yellow banana is a sweet, mellow fruit with higher sugar concentrations than the unripe green banana making it less starchy. It is the fruit of the largest herbaceous flowering plant.

Eaten raw as an energy-giving, nutritious snack, banana is also eaten steamed in banana leaves, baked or deep-fried. It is widely used as a pudding flavour with famous desserts including the banana split, banoffee pie, banana fritters and banana bread.

Go bananas and add the strong ripe banana nose and velvety sweet banana flambé taste of MONIN Yellow Banana syrup to create an endless array of cocktails, dessert drinks, smoothies, coffees, chocolates, flavoured milk drinks and fruit punches.

The basis of many popular cordials and alcoholic drinks, blackcurrant is used in the famous French champagne cocktail the Kir Royal, as well as the standard Kir made with white wine. Félix Kir, mayor of Dijon (1945-1967), popularised the drink by serving it at his receptions.

Blackcurrants have a strong, tart flavour, which works well in jam, jelly, cheesecake, yogurts, ice cream and sorbet as well as savoury meat dishes and sauces. Combined with other fruits such as apple, strawberry and raspberry, blackcurrants are often used in summer puddings, pies and crumbles.

Simply add MONIN Blackcurrant syrup to champagne for a delightful Kir Royal, to cider or beer to make the popular ‘cider and black’ or ‘lager and black’ or mix with other fruit flavours to make refreshingly fruity cocktails.

Based on the classic Italian liqueur with a strong almond aroma and a fruity aftertaste - perfect for creating luxiurious Italian-style coffees and dessert drinks!

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.

Meaning caramelized sugar, caramel is made by melting sugar in water to create a rich, sweet, glutinous liquid which ranges in colour from beige to amber to dark brown. Used as a single flavour in the form of a sweet or in puddings, desserts, cakes and biscuits, caramel also combines well with other flavours such as fruits.

A must-stock, MONIN Caramel syrup is one of the most popular and versatile flavours in the MONIN range. This golden amber coloured syrup can be used to create sweet coffees, teas and chocolates, comforting dessert cocktails, vodka shots or simply drizzled over ice cream.

A classic cocktail flavour, MONIN Chocolate syrup delivers the comforting, luxurious taste of chocolate, enjoyed by civilisation for thousands of years.

The origins of chocolate can be traced back over four thousand years ago to 1900 BC. Evidence exists of chocolate beverages, representing wisdom and fertility, being made from fermented, roasted and ground cacao beans in Central America. The Maya and Aztec civilisations held chocolate in high esteem, serving chocolate drinks at ceremonial occasions and using it as a kind of tax. Only more recently did Europeans add sugar, milk and cocoa butter to create the chocolate bars and sweets that we know today.

Throughout history chocolate has been regarded as a luxury, lending itself well to cocktails and speciality hot drinks. Revisit classic cocktails with MONIN Chocolate syrup and create indulgent chocolate martinis and negronis, as well as soothing hot drinks.

The nut from the coconut palm tree, the coconut is native to more than 80 tropical and sub-tropical countries such as Indonesia, India and Thailand, where it is considered indispensable. In fact, in several different languages the name for the coconut palm means that all parts of the tree are useful in some way.

An extremely versatile flavour, its intense, sweet flavour goes well with sweet, bitter and salty flavours. As well as having many culinary uses, coconut is used in beauty products because coconut oil is an excellent moisturiser.

Enjoy a taste of the tropics by adding MONIN Coconut syrup to cocktails, coffees, smoothies and fruit punches and drift away to the shade of a coconut palm…

The nut from the coconut palm tree, the coconut is native to more than 80 tropical and sub-tropical countries such as Indonesia, India and Thailand, where it is considered indispensable. In fact, in several different languages the name for the coconut palm means that all parts of the tree are useful in some way.

An extremely versatile flavour, its intense, sweet flavour goes well with sweet, bitter and salty flavours. As well as having many culinary uses, coconut is used in beauty products because coconut oil is an excellent moisturiser.

Enjoy a taste of the tropics by adding MONIN Coconut syrup to cocktails, coffees, smoothies and fruit punches and drift away to the shade of a coconut palm…

Grenadine is by far the most common and versatile sweetener and flavouring in classic bar mixology. As hard as it is to believe, it has nothing similar with pomegranate syrup. Many cocktails contain Grenadine. It imparts a nice red colour and sweet, slightly tart taste that is very popular by children and adults. MONIN Grenadine syrup presents a flavour of red berries with a touch of vanilla and a bright red colour to enhance non alcoholic beverages, cocktails and even desserts, marinades, and several other recipes.