Tag Archives: raspberry

Cocktails O’clock: 6 delicious drinks that use Monin’s Falernum syrup…

Recently, Monin (the syrup company) were kind enough to send me some of their products. I received a few flavours and this post will showcase one of their latest products: Falernum syrup. Now Falernum is not a new product, it’s a Caribbean spiced syrup that is often alcoholic and almost exclusively used in Tiki Style cocktails.

I’ve been trying to lay my hands on Falernum, in one form or another, for years and always failed at the last hurdle. However, thanks to the lovely PR team over at Monin (specifically Emma White – Thank you) I’ve finally got some. And boy oh boy it was worth the wait!

Monin’s falernum Syrup is everything I thought it would be. It’s sweet, fragrant, and yet it contains a gentle heat that completes the flavour profile you’d expect from a Caribbean spiced syrup. I can safely say, that I now know why it’s used so copiously across the wide variety of Tiki cocktails.

Below I try to take 6 tiki style cocktails and, with very little tweaking, create them in such a way that you’ll be making them for yourself by the end of the post…

Golden Gate

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Recipe:

2m Plantation 3-star platinum [white] Rum

1m Fresh Lemon Juice

Splash of Monin Falernum syrup

Garnish: 1 orange Peel

 

Method:

  • Combine all ingredients in a cocktail shaker and shake well with ice (around 10 seconds should be enough).
  • Strain into a chilled Coupe glass and garnish with an orange peel.

Top Tip: Although this drink is made short, you can use a rocks glass and crushed ice to make it a longer, more palatable drink – especially if you’re not one for shorter, stronger drinks.

 

Corn & Oil

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Recipe:

2 measure El Ron Prohibido Solera Rum

1 measure Monin Falernum Syrup

¾ measure Fresh Lime Juice

Dash Bitter Truth Old Time Aromatic Bitters

Garnish: Lime Wedge, Edible Flower

Method:

  • Shake the ingredients hard, over ice.
  • Strain into an ice-filled rocks glass.
  • Garnish and serve with a straw, or two.

 

The Zombie (Classic Recipe)

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Recipe:

1 ½ measures Jamaican Rum

1 ½ measures Puerto Rican Rum

1 measure 151-proof rum

½ measure Dons Mix*

½ measure Monin Falernum syrup

¾ measure Fresh Lime Juice

¼ measure Monin Grenadine syrup

2 dashes Absinthe

1 dash angostura bitters

Garnish: 2 mint sprigs

Method:

Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup.

Cocktail:

  • Shake all of the ingredients over ice for around 10-15 seconds.
  • Strain ingredients into a Tiki Mug filled with crushed ice.
  • Top up with crushed ice and garnish with a couple of mint sprigs and serve with 2 straws.

Whilst Jamaican Rum is quite easy to come by (Appleton Estate Special is available in most supermarkets) the Puerto Rican Rum might be a little harder to come by. Sainsbury’s currently stock Flor De Cana, a rum from Nicaragua, which is a decent replacement. Equally, you can experiment like I did and go for something completely different.

I used Plantation Platinum 3 stars, and a Mexican Solera Rum I picked up a little while ago and fell in love with (El Ron Prohibido).

 

Royal Bermuda Yacht Club (Tall)

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Recipe:

1 ½ measures El Ron Prohibido Solera Rum

½ measure Monin Falernum Syrup

¼ measure Merlet Trois Citrus (Triple Sec)

¾ measure Fresh Lime Juice

Top up Ginger ale

Garnish: Lime Wheel & Mint Sprig(s)

Method:

  • Add ingredients into a cocktail shaker and shake over ice for around 10 seconds.
  • Strain into a tiki mug filled with crushed ice.
  • Top with more crushed ice, and then the Ginger ale.
  • Garnish and serve with 2 straws.

This cocktail, originally comprised of just the first 4 ingredients. However, it came up a bit short in my mug (even when doubled). So I simply topped with the ginger ale at hand (Canada Dry) and it seemed to work brilliantly. So I hope you enjoy this lengthened version of the Yacht Club – if not, try it without the ale, serving it short in a coupe/martini glass.

 

Bronx Cheer

Recipe:

2 measures Makers Mark Kentucky Bourbon

1 measure Fresh Lime Juice

¾ measure Monin Falernum Syrup

¾ measure Raspberry Simple Syrup

Garnish: Lime Wheel & Raspberry skewer.

Method:

  • Shake all the ingredients, over ice, for around 10-15 seconds.
  • Strain into a ceramic Tiki Mug filled with crushed ice.
  • Top up with more crushed ice and garnish, before serving with two straws.

This cocktail is the only one I do not have a picture for. My raspberries went mouldy before their BBE and no shops were open on a Sunday night – murphy’s law, right? However, I have had this cocktail recently and can attest to its rather palatable taste (and considering I’m not a fan of whisky – that’s quite the compliment).

 

Juke Cup

moscow-mule

Recipe:

1 ¼ measures Monin Falernum Syrup

¾ measure Rhum Agricole (high proof)

¾ measure fresh lime juice

¼ measure Honey Simple Syrup

1 Cucumber slice

Top up – Ginger ale

Garnish: Cucumber slice & Pineapple Chunk

Method:

  • Adding the cucumber slice, lime juice and honey syrup to your glass, muddle well.
  • Then add the Falernum and Rhum Agricole and stir well.
  • Top up with ice and mix in some Ginger Ale.
  • Garnish with a cucumber slice and pineapple chunk.

Honey syrup:

Combining at a 1:1 ratio, add honey to water and simmer, mixing until the honey dissolves.

Top Tip: the original recipe called for Ginger beer, but I find it to be a tad too spicy so I stick to the gentler ginger ale. If you like your ginger soda with a kick, try using ginger beer with this cocktail!

So there you have 6 cocktails that make great use of Monin’s Falernum syrup! Monin did a fantastic job supplying me with the Falernum used in this post (you can see it in a couple of the images) and I’d like to thank them for sending me a product I’ve been desperately after for years!

Monin has a vast array of flavoured syrups at their disposal and as a cocktail imbiber, I am always interested in trying out new and novel syrups! My favourite simply has to be this Falernum, although their Hibiscus syrup is a truly inspirational. You can purchase Monin syrups from a wide variety of outlets but click here for more information!

What about you? What’s your favourite flavour Monin syrup? Do you like the cool, crisp taste of their Cucumber syrup or are you a fan of their refreshing Melon syrup? Why don’t you drop a comment below and let me know! You never know they might send me a bottle to use in future posts!

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Offers! – Rum and Sunshine!

So another week on, and another offer from the drink shop.

They currently have offers on all of their rums! Anyone who knows me knows that I love a good rum. Seriously, I love rum; So this offer is like catnip to me.

Whether you love a ‘Blanco’ white rum in your Mojito, or an Anejo dark rum in your Cuban – there’s bound to be a rum you love on this list. Not to mention you might find a rum you’ve never tried before!!!

So why not check out the offers, grab a bargain or two and chill this Easter! I know I will be!

Check out the offers page right here!

And when you get your new bottle why not try out this cocktail full of sunshine:

My Sharona

My Sharona

Recipe:

6 Raspberries

50ml Rum

25ml Lemon Juice

12.5ml Agave Nectar

75ml Ginger beer

Method:

  • Muddle Raspberries in a mixing glass.
  • Add the Rum, Lemon Juice, and Agave Nectar.
  • Shake well for around 10-15 seconds.
  • Strain into an ice-filled glass and top with Ginger Ale.
  • Garnish with a lemon twist.

Cointreau Fizz Garden – 25.06.2013

A Night of Fizz and glamour, for the most part…

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So straight away I must disclaim: I suffer from hay fever and this did somewhat spoil the mood, but all the same I tried to take that out of the equation when writing this post…

Cointreau are a big brand, owned by Remy Cointreau (a huge alcohol company – many fingers in many pies), and they have been putting on a weekly event recently: The Cointreau Fizz Garden (5th Floor Magdalen house, London Bridge).

Tickets for this event were given away for free on a first come first served basis through Cointreau’s UK Facebook page. I got tickets for me a 4 of my friends for the 25th June event.

I went up with my friend Peter on the train and went to the Bar Blue before-hand, and met up with my friend Jack, and his girlfriend and her friend around 6.30pm. After making our way up the very cramped lift, we walked out onto a roof terrace that resembled a wonderful garden scene (something one might see at the Chelsea flower show), wooden seating, some tables scattered around and some wonderful looking (but fake) flowers draping the trellis, cutting off the London high rises (all but the Shard anyway)…

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Me and Peter enjoying a chat whilst sipping on a Fizz…

We were all given 3 tokens each (enough for 3 cocktails each) and when we sat down and had a read of the flavours of ‘Cointreau Fizz Cocktails’ available, it was apparent that the flavours had been well thought out. Some combining fresh flavours like cucumber and basil, others opting for the subtle yet refreshing flavours of orange and lime, the cocktails offered contained both safe and edgy flavour combinations; something for everyone…

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My friends; Jack & Lauren having a look at the drinks being prepared, it was a rather chilled atmosphere at the beginning of the evening…

However as the night went on, it became apparent that only 3 cocktails were offered to us. Although it was still a great selection, this was not made apparent until we got to the bar and saw the amended menu’s there. This was a shame as some of the cocktails not on offer looked amazing (I’m especially thinking of the Passion & Pepper one).

The biggest problem, however, was the amount of people allowed to attend. Whilst I’m all for letting as many people as possible experience a bespoke event like this, there needs to be some sort of line drawn so that the people at the event can enjoy it fully. After going to such lengths to ensure an amazing venue, with a great view and then managing to create a garden-like atmosphere there, it seemed a shame to let it be ruined (in part) by the attendance of so many people. At one point me and my friend were waiting, at the front of the bar, for around 35 minutes before being served and even then the sheer volume of drinks orders meant we were kept waiting as the bartender made 8-10 drinks at a time.

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The Shard in all it’s glory, rising high above the rooftop. A wonderful sunset…

All that aside the event itself was, overall, fantastic. The sun set behind the shard and the light was refracted and reflected all around us, combine that with great company and a very cool acoustic set from a talented musical duo, and then throw in the sometimes strange and weird tasting canapé’s the Cointreau ladies were serving, well, you just cannot fault it too much.

It wasn’t perfect by any stretch of the imagination, but it was worth going all that way to experience and if I’m completely honest, I’d go to another one! Especially if they addressed the minor issues.

The Verdict:

Cocktails: 9.5/10

The idea of keeping the cocktails in the ‘Fizz’ genre was fantastic, and the selection of flavours was plenty varied for the beginning of the event, in the least.

Cocktails tried: 10/10

I tried the Strawberry & Mint and the Original Fizz cocktails, both of which were fantastically balanced. The use of fresh ingredients was evident and really gave the drinks a little ‘je ne sais quoi’ not to mention a little kick.

Décor: 8.5/10

The first impressions were stunning. To see the transformation from a London rooftop to a Parisian garden was simply superb. Colours were well thought out and the table arrangement was well planned. The only improvement would be to the ceiling, although half was open and showing off the view of the Shard (again this was a stunning view), the other half was covered by dirtied plastic sheeting and really did ruin some of the illusion.

Service: 7/10

At the beginning of the night the service was excellent and it was easy to go and get a drink. However as more people started to turn up it became clear that the bar was far too small and they had not planned for so many people/orders coming in. The Staff seemed quite overwhelmed and always behind (not their fault, there was only 3 guys behind the bar). The food service (canapés) was slightly better however, with the two ladies making their way around the crowds gracefully and making sure everyone got the choice to try a selection of savoury and sweet dishes.

Overall: 8.75/10

Overall this event was fantastic. Whilst there were some flaws on show, the event came across as well thought out for the most point. The service really lacked but mainly to the high influx of attendees in the latter part of the evening. Receiving the ‘goody-bag’ on the way certainly went some way to making up for it. I definitely recommend you all try to get tickets to any future events they hold if possible.

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A rather packed bar area led to long waits for drinks, but everyone was in high spirits…

For more information on this event, and any others on offer by Cointreau, check out their Facebook page, twitter feed and official website on the links below:

Website: www.cointreau.com

Facebook: www.facebook.com/CointreauUK

Twitter: @CointreauUK, https://twitter.com/CointreauUK

Disclaimer: all pictures used on this post are either my own, or from the Cointreau Fizz Garden album.