Last night in London kilts and headdresses collided as two very distinct worlds united. It’s hard to imagine there has ever been a more amusingly incongruous marriage than Scotland and Brazil. Certainly the marketing minds behind Ballantine’s Brasil have been having fun with the idea. The launch's accompanying cocktail creations include the Highland Samba and the Glen Coco.
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