I became an honorary Gin Rectifier last night (May 9). I took an oath and now I am duty bound to promote the best interests of gin.
The ready-to-use ‘concentrate’, which is made from sugar, Sicilian lemons and a ‘hint’ of lime juice, has been developed for use in cocktails such as Margaritas, Daiquiris and Martinis.
According to the brand, the product is also suitable for non-alcoholic cocktails and can be used to ‘liven up’ lemonades and sodas.
Monin’s UK brand ambassador James Coston said: “Monin Sweet and Sour is a premium product that will make bartenders’ lives a lot easier.
“Sweet and Sour can be used in a wide range of cocktails, from the classic margarita to the more in-vogue Pisco Sour.”
Monin claims that its syrups have a shelf-life of up to three years before opening and do not need to be refrigerated.
Recipe ideas from Monin:
Ingredients: 60ml Monin Sweet and Sour, 40ml tequila, 10ml triple sec liqueur
Method: shake with ice cubes. Strain and serve in margarita glass rimed with salt.
Ingredients: 50ml Monin Sweet and Sour, 50ml pisco, 25ml egg white
Method: shake ingredients with ice. Strain into a martini glass.
Ingredients: 30ml Monin Sweet and Sour, 20ml Monin Amaretto syrup, 35ml gin, soda water
Method: combine ingredients, except soda water, in shaker filled with ice cubes. Shake vigorously. Pour into glass and top with soda